pu-erh of the day. Sheng or Shou

3444 Replies
JC said

Today I opened my sample of 2007 White2Tea Repave. I’ve been enjoying this one for a bit now. I have to admit is not my favorite, but it isn’t a quality thing, just preference. It reminds me of a gentler XiaGuan or a XiaGuan and Yiwu blend. If you’d like the combination of the two I would definitely consider sampling this one. I’ve had cakes in the $60-80 range that taste just like this. I think is around $32 for a 200gm cake so for $60 you’d get around 400gm.

Roughage said

Now that you mention it, a gentler Xiaguan sounds about right.

JC said

That’s what I got when I first tried it. I basically said ‘Hmmmm… I’ve met you before… I think’ lol. Then again that happens to me in real life all the time :P

Cwyn said

When I attended TwoDog’s tea tasting, this tea was served as the #2 of three teas he brought for us to taste. He said it is middle-of-the road as far as leaf quality goes, and thus middle-budget. The final tea was meant to compare leaf quality and try a better leaf, and that was the 2014 Manzhuan. The comparison works, the Repave I thought “this is pretty good tea,” but every time I drink the Manzhuan I am tea drunk saying things like “this tea is da sh*t.” Hobbes wrote an on-point review of the Manzhuan featuring a scene from Pulp Fiction. The lads at teadb.org posted a video tasting of the Repave recently so we can see how they brewed it.

JC said

That sounds cool. But at the also proves my point, Xiaguan never uses great quality leaf, at least in my opinion; but it has its market. I had the Manzhuan yesterday, that was really good. It is still a bit young for me, but even then I can still enjoy the tea very much. I had it for two days(same leaves), they were pretty too.

Cwyn said

Yes, Xiaguan is a tea for people who like strength. I think Xiaguan kind of drew attention after it was discovered that long-aged cakes before 2000 turned out incredibly good. Their tea initially went to Tibet and took forever to get there, so the compression kept it in good shape. Since folks there add yak butter, sugar and salt it works well as a high calorie beverage in the mountain winters. This history is my focal point for the “Crane.” Speaking of which, the Crane showed up last week on Yunnan Sourcing with a new raw cake, for those interested.

Sammerz314 said

I’m tempted to wash my gaiwan and get the Repave in there!

JC said

Do! It is pretty nice. I have yet to try the little Yellow mark, but I’m resting my mouth after the hong kong storage lol.

Sammerz314 said

Cleaned the Gaiwan and threw in a few leaves. Very nice looking leaves for one. Do you guys get a nice subtle fruity aroma from the wet leaves? Almost like a Mengku aroma? Where is this tea from? LOL

Sammerz314 said

Theres a sweetness that is somewhat consistent with the aroma?

mrmopar said

It is from Hekai. I guess will have to try it soon.

Sammerz314 said

Welcome Mrmopar! Hows the pumidor doing? Rotate those cakes lately? I really need to address my storage issues… have been way too lazy lately lol.

mrmopar said

Yeah rotated them Friday. Took 90 mins to do it right. Mow you all have me on White2tea’s site wondering how to get it n the house!

JC said

Yeah, it has some light fruity-floral notes, that’s why I said it had a XiaGuan-Yiwu blend vive to me. :)

It also made me hungry.

Sammerz314 said

For a subway club? =) LOL

JC said

More of a fruity pebbles side! lol

Cwyn said

“Rotate the cakes lately?” That cracked me up good. The tea drinker’s equivalent to “how’s it hanging.” Hahaha!!

mrmopar said

Oh about the Repave, I get a little smoke some sweet and an almost caramel finish. The liquor is a golden color exhibiting it’s age. A tongue tingle and a pretty good brew.

mrmopar said

Yah I had to edit my post. wasn’t thinking straight.

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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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