pu-erh of the day. Sheng or Shou

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Cwyn said

For me, rotating is more like rearranging in order to stuff more tea in! I should really make sure I rotate now, gonna laugh each time I do it now thanks to Sammerz. Glad you like the Repave, I knew there was a good tea in there someplace but TwoDog hits every steep on the boil, as he would for buying a tea. That made the Repave more bitter and hot and all the more difficult to taste subtle notes I know are there. I forgot if I made any notes on this. I have an unopened sample I should crack into sometime, when I want tea but not turn into the babbling idiot that the Manzhuan turns me into.

Drinking the 1990s HK stored Raw, tastes a bit less storage now that I have aired it a few weeks. But I still mainly taste storage and camphor. I have more of it to drink, it is nicely uncomplicated and that is why I reached for it tonight.

mrmopar said

The “Rotating” is trying to fit the new stuff in. I just pulled the majority of my Haiwan cakes to the non humidified storage and moved all my White2tea and Yunnan Sourcing ones to the premium upscale high class humidified apartment,

Cwyn said

I am coping that way too, the cakes I have out are those I need to air, I am telling myself. Mainly the wet stored ones.

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TwoDog2 said

2014 Spring Laobanzhang. Head is still spinning. Luckily this sessions bill was not on me. Heavy, heavy qi.

Roughage said

Ooh, this sounds really interesting. I like tea with a bit of a kick.

apt said

“worth”

Cwyn said

Yah this is a set-up, guys. I know what is coming: TwoDog’s 2013 supply of Laobanzhang has been sold out for some time now. My 2014 wallet is hiding under the furniture over here^^

JC said

From what I heard Lao BanZhang went up pretty crazy this year! Hope it was a happy Tea high. Do you think the 2013 versions will go up in a similar way due to the 2014’s increase?

TwoDog2 said

No set up. I have a really limited quantity of my own production of this tea. That day, I was drinking a friend’s production, not my own.

I am thinking of making a production in fall, depending on price and rain.

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JC said

Today at work I’m having 2009 Wu Liang Shan Xiao Bing(W0901) from ChaWangShop. It is ‘Meh’ for me. That’s half the reason I brought it to work. It has a deep amber liquor and it has mellow sweetness and mellow floral, to me it seems flat, nothing worth paying too much attention for.

It is at $14 for 200gm, but as I said it is rather flat and tastes a bit more aged than it should, nothing off just possibly wetter storage(aged taste, not musty) on the overall scent and taste; tastes older than 2009.

apt said

chawangshop sure loves their 200g cakes

JC said

200g cakes don’t bother me when we are talking about something I would barely afford at 357gm…… but storage wise… I hate them lol.

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Sammerz314 said

Sampling a 2005 Yiwu that Nicolas, from Misty Peak Teas, sent me. This material is from the same garden/family Nicolas sources his tea from. The leaves are wonderful to look at and brew a dark amber soup with no cloudiness whatsoever. Interesting nose that I cannot seem to describe but am enjoying. The soup has no bitterness to it and exhibits a very nice subtle sweetness to it. There are other notes that, again, I cannot seem to describe. From my experience, similar notes can be found in old leaf puerh (ie. puerh produced from big mature leaves opposed to young tender leaves as most are). Nice thickness and mouthfeel. Hui gan lasts atleast a full minute. Very happy to have the pleasure of drinking this tea.

JC said

I liked the Misty Peak samples, but they were all very young. Does he sell older ones now?

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Sammerz314 said

I personally requested older samples from his garden. He sent me samples from 1998 and 2005 =). He doesn’t actually sell cakes from those years though.

JC said

Ah! That’s cheating! lol

Cwyn said

I guess Sammerz told them to rotate their cakes^^

Sammerz314 said

LOL! Yes I did =)

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Yang-chu said

I’m having about my 6th or 7th infusion of Tea Urchin’s Bulang Beauty, courtesy the generous gesture of JC. For starters, the dry leaves are gorgeous, also smell awesome, maybe like a scrumptious oatmeal cookie that your granny would have made. This is now the fourth TU tea I’ve sampled, so I’m getting a real sense of their taste profile. Like the others, the taste is always smooth, with little astringency and a very pristine liquor, nice round mouth feel and a teensy hint of bitterness. It has an unmistakable fruity quality, but I can’t place the fruit, maybe banana? I remember tasting hints of sour in second infusion. The first few infusions of the brew also smelled deep fruity but now it’s moving more toward that metallic smell of which I’m not big fan. I started out brewing at 175 now I’m at 195, about 20s. This is my first raw Bulang that doesn’t have any of the characteristic bite that I associate with it. This one is perfect for those who aren’t big fans of smoke. There isn’t any in this. Ready to drink now, I wonder what kind of aging potential exists for such gentle teas? In short, sweet with harmonizing fruit elements.

JC said

I liked the first infusions of this one, sweet, fruity, nutty, bittersweet and some young notes. Later, it gets weak like the huangpian wore off and all I get is the metallic and young notes with faint fruity and floral notes. It is good, but I agree that I don’t know if it will age at all. I wouldn’t have much of an issue, but currently it is at $90. Beautiful wrapper and box though lol.

Yang-chu said

I doubt that it will get any cheaper. Yeah, I’m totally in lover with their wrappers.

JC said

I found two of my notes, I know I have like two more tasting notes around. I had to taste it over and over, I felt like loved it!… then the 5-6th + steep came in and they were worlds apart so I was never confident enough to do a review about it. I’ll do a re-re-re-taste and come to agreement with myself lol.

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Cwyn said

Didn’t like my tea tonight early on. Had an oolong, then sencha/gyokuro mix, still felt out of sorts. Brewed up 1990s Ding Xing Hao raw, 12 brews n all is well…;)

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Roughage said

Today’s tea is a 2007 You Le Shan sample that I bought from Zhi Zheng when they still had a webshop. I have quite enjoyed the previous samples I got from them, but this one is just bland and uninteresting. The light hay aroma of the dry leaf is pleasant. The first sips have the promised pleasing bitterness but, unfortunately, that only lasted in the first cup or two. Apart from that the tea had little to offer. I found it watery and insipid regardless of what I tried by way of varying the brewing parameters. I’m chalking this one up to experience and moving on. I don’t have time for shrinking violets that bottle up their flavour. I want my tea to come in gats blazing, or at least to offer up something interesting when probed more deeply. Sadly this little afternoon family drama did neither.

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Sarsonator said

It’s not my first pu’erh, but it is my first post on this thread!

I made the Yunnan Aged Gudian Pu-erh Tea by Yezi Tea from a sample they had sent me. I believe it is a shou from 2005.

I hope you guys don’t mind me asking, but are you able to tell from the descriptions if these are, in fact, all shous? That’s what they look like to me. The Aged Qizi says “shu cha”, but the rest do not. If not, no worries. I can always email Yezi. :)

http://www.yezitea.com/collections/puerh-tea

Javan said

Thanks for posting a note! I believe it is a shou pu-erh but I’m not positive. The color leads me to conclude that (deep red) and the description implies to me that they are all shou. What did you think of the tea, Sarsonator?

Sarsonator said

Hi Javan! Thanks for your help. They all sounded like shou to me, as well, but I’m still very new to pu’erh.

I liked this sample! I’ve been re-steeping for hours and the flavor has not degraded. I just did steeps 7-8-9 and combined them into a mug to drink since I am working from home.

I’m still trying to find a deeper appreciation for the earthy notes of some pu’erhs. I can say that I like the sample, but I haven’t really met an earthy tea yet that I just LOVE!

mrmopar said

I agree, looks like shou.

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Yang-chu said

Last night I thought I’d try out the Cheng-shan 2012 Golden Peacock, ripe. Cheng-shan isn’t a mountain but the brand, lets call it Honest Goodness brand. For starters it was the best smelling ripe pu’er outta da box I’ve ever come across, smelling like cocoa. The brew is clear burgundy and true, with taste in the Lang-he vein of semi-fermented: there’s zero off taste. Peanut notes along with chocolate are detectable but very subtly expressed. It lacks a certain depth, there’s no leather, tobacco, cherry, or amontillado, the latter two being among the exotic flavours that our fellow steepsters seem to detect in ripes, but which I’ve yet advanced to. In any case, this has an excellent cha-qi, that made me give a good sigh of satisfaction. The finish is quite dry and I can tell that this is a good phlegm cutting tea, perfect for weightloss and digestive sluggishness. Problem. I usually don’t have issues with drinking ripe teas in the evening. My wife and I both had about three cup, you know Chinese tea cups that hold about an oz of water, at a little before 8:00pm. Both of us had the darnedest time sleeping even into 3:00 am.

Roughage said

This sounds like another interesting tea. The fact that it kept you awake makes me thing I should get some for the all-nighters when I have a deadline to hit. I usually use coffee but that gives me the jitters, so an less harsh alternative would be useful to have.

Yang-chu said

Hit me up and I’ll send you a few “Peacock” samples. Very deceptive, as although I found it powerful, I had no idea it would produce this effect.

Sil select said

oh god that sounds divine!

Sil select said

where do you purchase these particular puerhs?

Yang-chu said

Since I read Chinese, I get them on Taobao. I like trying to learn about factories other than Dayi. Sometimes they’re teas that I have personally purchased in Kunming. Just hit me up if you want to a sample or a trade.

Sil select said

oh nice! thanks. I’ll keep that in mind and live vicariously through your comments and notes for now. I need to get a handle on the puerh side of my cupboard first…so many samples and not enough slooooow time to really enjoy them!

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