1112 Tasting Notes
Tonight I am milking the 1965 raw puerh that I busted out today for those who came over to try.
This is the oldest raw puerh I have had and the oldest I probably ever will have… that doesn’t mean it was the best though. The leaf is so beat that I think it wanted to just stay asleep and that’s cool, but 100c wakes up a nice maroon color liquid with a taste that was somewhat sweet. At this point it is very much like a ripe.
Great times. Really wish I knew about the tea and its history!
Life has been so busy that I have been up until 4am to get things done and the sad part is I leave for work at 7:30am in the morning… I think I’ve finally found my limits when it comes to working full time (two jobs…. soon to be one), doing my MBA, owning an online LLC, being engaged, and trying to keep friends close as well as family.
WHEWWWWWWWWWWWWWWWWWWWWW LIFE IS AWSEOME
Anyways, I got this tea in these little pill form thingies or whatever for the 2018 Sheng Olympaid! https://www.instagram.com/p/BZHMAsgAxVT/?taken-by=liquidproust
About to be so awesome : )
Drinking one right now and it’s not actually that bitter for being so new. The liquid has a really defined color that’s like someone hasn’t drank water for awhile… you know what I mean???
Anyways, good stuff! Nothing like TAF that I kept using… because it’s my favorite, but this is quite nice. Leaves the mouth a little beat up from the astringency but each brew offers something a little different than the last. Quality plucked leaf as you look through the stems that lead to two leaf that are not ripped for the majority of what I’m seeing.
Tonight I am drinking some 2002 7542… this stuff is so darn tasty… It has heavy storage but the liquor is light… my mind is being blown as I drink this stuff. It has that Jingmai ending sweetness aspect too. Such a wonderful tea… so… so… good.
I hope the other 7542 samples I am going to try are like this!
Anyone else ever try out all the 7542s to see what they are really like?
So I had bought this cake as a potential candidate for the next Pubertea buy… but ended up going on different paths to where this is now a tea I stock for the shop. I sent a few people the tea as tea ‘A’ in a sequence of three older raw puerhs and this just stood out to me as very enjoyable. Realizing I was able to obtain a bit, trying not to bias, at 35 cents a gram… it’s a solid tea that I enjoy very much myself.
I’ve been waiting to hear from more people, but regardless…
Yiwu raw puerh stored in Hong Kong for over 10 years, I won’t disclose the real age : P
Going into this as a mystery is probably more fun for everyone than it is for me because I know! The tea has aged for sure and the HK environment did it well. Aired out decently at my place and the tea is going quite well. Almost a silk like texture to it coming through the nice viscous soup.
This is what dank tea taste like when it starts to get its stuff together… really looking forward to seeing how others enjoy it.
Possibly breaking up all I have for the next Sheng Olympaid as a solid candidate to understand humid stored tea that is drinkable.
Hey everyone! I have been BUSYYYYYYYYYYYY
Anyways, I took a new direction with my company and decided I will hunt down crazy awesome puerh or rare stuff because I want to share the ability for people to experience teas that sometimes I only got to read about like these XZH teas!
So here I was walking outside with a disc in my hand and walked to some flowers for a picture https://www.instagram.com/p/BX1IRVKg7AA/?taken-by=liquidproust
Not sure if anyone had any idea what that was, but whatever!
So when I went to break this cake I was kind of like ‘aweeeee man I cannot mess this up!’ and so I looked at it for a bit https://www.instagram.com/p/BX9dbjvAFaO/?taken-by=liquidproust
Nothing really unique about it… boutique tea, special name, pretty stuff… let’s see.
So I drink this and it reminds me of fuzzy peaches… that is really all I can say because I highly doubt anyone else will have that experience but if they do… fuzzy peach puerh sounds amazing!
You know how Xiaguan is somewhat spunky and hard to drink when it first comes out? Well, Toby had a hookup on the highest production from 2001 that has been stored in Taiwan the entire time. This tea was part of one of his boxes but I asked if I could use it on my site and he said sure!
So I bought a full cake, a pricey one too, with hopes to figure out why these things cost so much when they get older… not much to the look right https://www.instagram.com/p/BYWlcTbg16k/?taken-by=liquidproust
So I break this cake up and it just flakes apart which was a total ‘woah’ moment for myself because I never experienced an iron cake just begging to come apart… so I decided to treat myself one day and tried it :)
This is hard to explain unless you go into yourself because I cannot explain it better than smooth Xiaguan juice… but that would make no sense you know? Juicy Xiaguan… still doesn’t work. Well, this tea is quite inviting to continue steeping and enjoy over and over and that subtle depth that last makes it somewhat delicate which sounds odd.
I wish these didn’t cost as much because now I want one just so I can show people the difference between fresh and aged raw xiaguan puerh
2010 ancient tree it says…. https://www.instagram.com/p/BYYw4Bpg6xN/?taken-by=liquidproust
What is it really will be decided in my mouth and not in the cup because let’s face it, what’s in the cup is different for me than it is for you!
Anyways, this beautiful cake (loooook https://www.instagram.com/p/BYYxFViAwFv/?taken-by=liquidproust) has been dry stored and comes off very clean. While it may say gushu and ancient tree, which to be honest is why I bought this haiwan production, may not matter in this case because I got a great 14 steeps out of this guy. Light mid age sheng with a touch of spice to it that made me happy.
Glad to be able to share this with some people!
No idea who gave this to me, but I didn’t buy it.
Really solid stuff! I wouldn’t mind finding out where to acquire more as this was one great session. Medium roast with a hint a of creamy texture that doesn’t leave the mouth dry. Easy to brew. Leaf is okay quality, but the liquid taste very good with some sweetness upfront which is followed by the roast profile.
Read around 130 minutes…all business statistics…
This tea was tonight’s session with college and I should have read about it. I got TONS of smoky taste with a slight dryness in the taste. Did not taste as if it was 12 years old at all, more like 5 as it was very mengku’like. Wish I got that sweetness that others got, but I got a rather dry smoke taste that would have been wonderful outside in the autumn so maybe I’ll retry this at a different time