pu-erh of the day. Sheng or Shou
I got 7g sample with my recent order.
I havent had many aged sheng due to it usually very expensive. So glad i got a chance to try.
Let me just say i enjoyed it a lot. Dark burgundy soup, no funky smell, tastes clean,almost like shou but not quite. still slight bitterness on a background showing true raw nature.
It is sweet, has notes of good quality leather and dried persimmons. some beet root but not overpowering.
i expect to brew it at least 3 days. this kind of tea usually is very durable. will see.
I’m having the 1997 Cnnp Red Mark from either What-cha or Chawangshop, I’m not sure because I used to have samples from both. Either way, it’s good and it numbs my face almost like the narcotic stuff you get from your dentist. My body feels heavy and I have to giggle randomly. This mirrors my last experience with the tea. While taste, aroma and mouthfeel are nothing remarkable, the mildly stoning effekt may justify the price – if you’re looking for that kind of thing.
I think it’s the same tea that they both carry.
I like it too! Smooth and heavy. Good example of a nice mature tea.
2015 Pin by W2T. I’m not making much of a note today. I tried it when I first received it and Paul noted that it would be very watery due to the very recent compression. He wasn’t lying, it was watery/light in taste but it had a very good body over all. Today I brought some to work with me after a few weeks airing and drying up a bit, it is still light but has some outlying bittersweet notes that set the following lightly candy-like sweetness, this sweetness has a vegetal-medicinal note to it. I think the body also improved a bunch, only some minor astringency so far.
I always tried to let my stuff acclimate when I first get them in. I found some to be flat when they first come in. I just sit on them and wait.
That’s what I usually do. But I felt tempted to try how watery it was lol. It is good so far. How’s the VA weather treating you?
Weather is not bad. We are getting our first real shot of colder weather so the humidity is dropping and I am eyeballing the storage every day to keep tabs.
Same here, the other day it plummeted from a fairly high humidity, so I’m monitoring and making sure everything is where the changes won’t affect them.
NICE! I can’t think of a luckier person than a kid that likes Puerh and also happens to be mrmopar’s grandson. lol
How did you two brew it? I tried it a few days ago and just didn’t care for it. I gave it less than ten steeps though, b/c I was feeling impatient and I moved onto something else. I think I used boiling water; perhaps this one would benefit from a lower temp?
I brewed it with water about 200-205F. My biggest recommendation is that you leave this one in a dry side of your house for a few days (week or two) I had mine in a 45-55 area so I left it there two weeks, it got better. But this one is all about the body and a very light sweetness, not flashy at all.
curlygc, I haven’t brewed it yet. It will probably be another week or two before I brew it.
I may buy this if White2Tea runs a Black Friday sale this year but I have still not heard. Seems to me they should announce something soon if they are running one.
It’s up now Allan http://steepster.com/discuss/12068-official-black-friday-slash-cyber-monday-2015-tea-sale-thread
@Curlygc listen to mrmopar on the letting it air a bit more. I’ve just been trying it because I wanted to know how watery it would be and how it would change over the resting period.
@JC: Ok, dumb question time: At this moment it’s in my pumidor (a cabinet), humidity is around 66/67 (as is the temp) and it’s also inside a crock with a couple other shengs, and still wrapped. Should I remove it from the crock, or the wrapper? I never know exactly how to air out a cake!
It’s pretty simple. Just leave the tea out in an area with lower humidity. No need to remove the wrapper.
Humidity was touching 100 continuously for a couple of weeks here, I wonder what it does to my tea!
Is this a norm? I mean if you watch over them an d you like hong kong storage that’s a tad much but if it is aired its ok. Just make sure you are not exposing it to 100% next to a 20% in a few days. I try to smooth those transitions and look for places where the outside humidity is least likely to affect my storage too much.
The reading was 100 inside the house, as it was raining daily. The readings inside the cabinet where the teas are stored maxed at RH 80 I think. The monsoons are over now and the readings in the house have dropped to 80, and the readings inside the cabinet continue to be 80. Except for a couple of months of mild winter & couple of months of moderate summer, it is a rainy monsoon season for most of the year. The RH inside the cabinet is in the 70’s all year round – which should be perfectly fine I suppose, just that I was surprised to see the home humidity stuck at 100 for so long…
No sign of mould, not even in the puerh I opened up & stored in clay pots for daily drinking.
It all depends on the temperature. Outside right now it is 93%RH but at 35°F.
What’s worse on your opinion? I feel cold and wet weather, my hometown as a kid was covered in mold during winter/early spring. lol. Summer where just heavy, but manageable.
The high humidity plus temp is why Psyck is appropriately using breathable unglazed clay jars and cabinet storage. The clay will absorb excess humidity from the outside, so less water getting stagnant inside the jars. We in the west do not have these conditions which is why glazed jars are better for us, to hold in moisture. At cold temps, the fungal and bacterial activity slows, the tea is said to “sleep” in cold temps, which just means the aging process slows down.
Yeah it is darn humid here, I probably just need to breath in the air to stay hydrated :-)
The humidity in the tea storage is generally in the RH70-80 range throughout the year. The teas are stored in foil ziplock (usually with desiccants in them), while the puerh are in their original wrapping – no ‘sleep’ for them they are working their a** off full time on aging :-)
The pot of tea: https://goo.gl/photos/tCrEqZYK5Awaf7xVA
You can try to put so moisture absorbents in the cabinet for a while (remove the tea for a bit, I wouldn’t mix the two) and once it is low enough put them back in. keep the frequent drinkers in easier to access locations so you don’t have the doors open for so long. This can also apply for areas that are too dry, but introducing humidity by damn rags and tracking the humidity. It will take some playing with, but at the end it is worth the try.
14 Da Hu Sai, my daily drinker. Textured and bitter, with jasmine and sweet citrus-y notes.
Drinking the 2009 Shuangjiang Mengku “Mu Ye Chun” today. I picked up this tea from Aliexpress King Tea a couple of months ago and am just now getting around to trying it. It started out bittersweet with a fair amount of fermentation taste. The bitter character left after about two steeps. The fermentation taste took a little longer. It was only a factor for four or five steeps. I steeped this tea fifteen times and found a variety of notes in there. There were at points chocolate notes. It developed a fruity taste later on, I’m not sure if I can be more specific. What tastes like dates to one person will be plums to someone else anyway. This was an excellent tea that lasted. It was fairly strong in even the fifteenth steep. I stopped at fifteen but it would have gone a few more with longer steeps. I should note that King Tea calls this organic. I cannot confirm this but the tea was very good.
I am finally getting around to trying some 2010 ShuangJiang Mengku Peak from King Tea (aka Liquid Proust’s “Pu’erh Frisbee”) I don’t think I am going to review it this time, but I’m actually kind of surprised at how much I like it. I’ve been bouncing back and forth between young 2015 shengs, and older mid-2000’s YQH shengs, so it’s interesting to try a tea that’s about right in the middle as far as age goes. A very easy drinking tea and I am feeling the effects of the qi after five steeps. Either that or the new blood pressure meds are kicking in…
Greetings fellow Puerh lovers. I am, at the moment, enjoying a very pleasant sheng from EoT. It is the 2004 “Special Order”. Personally, I find this tea to have everything one wants (or, atleast, what I want)in a semi-aged puerh. There is a rich thick body with a well balanced qi. Also, there is a rather agreeable hui gan which, I would say, persists for the better of five seconds or so. Ah, being busy in a past few months or so has really limited the time available to engage in a proper gongfu ceremony, but I definitely miss it. During this session, in fact, during the time in which I began typing up this little note, I had an epiphany. We, as puerh drinkers, are beginning to enter a point in time where more and more aged puerhs will be available (ie. This 2004 is already 11 years old! Hardly “aged” but still not too bad!) at, what should be considering volume of production in the early – mid 2000s, affordable prices! Definitely a great thing for anyone who has stocked up!! (Ie. cough cough… Mr Mopar! haha)
Hi Sammaer314, long time. Home again I hope and how is the lady doing. I have added a few things and a 4th pumidor, now where to hide number five…
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