Looking for comments on my third pu-erh order...what do you think?
Hi all, I have found the courage to try pu-erh again, so I just ordered the following from YS: 2007 Menghai Silver Da Yi, 2005 Meng hai sheng zhuan, 2005 wild tree ye sheng cha of Dehong, 2006 Feng Qing 7813, 2005 Mengku wild arbor Zheng Shan Da ye, 2001 Xiaguan 8653 iron cake, 2006 Changtai Tian Xia Tong An, 2002 Yi Wu Ancient Spirit, 2006 Jing Long Yi Wu, 2002 Jian Cheng Ye Sheng Gu Cha. All but one of these are sample sizes, and I hope I like at least a few. If you look at my tea ratings and notes you will see that I enjoy mostly red, Wulong and white teas. I also enjoy subtlety and complexity on tea. Did I do the right thing?
I think you picked some very strong and possibly harsh teas that may age well, but won’t be great to drink yet. Puerh is for the long haul. I’m glad you ordered samples.
What raw pu-erh would you suggest, I have tried about 15 different shou and I just can’t get by the funkiness.
Shou will be funky for 10-15 years. The price is cheaper to buy them young and then hang on to them until they clear. You can buy already aged shou but the price is super high, it’s paying for the aging.
The raw sheng takes longer to turn into a pleasant drink, 10-20 years, some even longer. There are sweet and pleasant raws that can be drunk now, but puerh is mostly a long haul hobby of storage. This is why raw sheng with 10-20 years of age costs 4-5 figures, and anything older than 20 years is unobtainable. The Yiwu teas might be more pleasant than some others like the Dehong or Xiaguan.
so all of the samples I bought are at least ten years old and several are 15 years or so, they would still be harsh? Or is it just that the particular teas I ordered will be harsh ( quality issue ).
If they are Kunming stored, they are likely to still be bitter. The Changtai has some damper storage but is still green. All these teas are likely to be good at some point.
Hi: I just read some of your tasting notes, I think you might be more sensitive to bitter and tannin than I am…I’ll just have to see how this goes.
Haha that’s funny. Actually it’s important to talk about how bitter or sweet it is. Bitterness is a predictor of potential for aging. Some sweeter teas tend to fade rather than age well, or should be drunk sooner.
The 1996 CNNP Green Mark Te Ji from Yunnan Sourcing is a good example of a shou that has totally cleared. It is a bit pricy though.
They look good but when I order sheng from Yunnan Sourcing these days it is mostly young sheng. I find I like young sheng better than semi aged sheng. I have never had a true aged sheng, meaning something thirty or so years old.
OK, so I ordered some other samples…here they are: 1992 Menghai hou gen, 1995 Hon He Zhou, 1998 Menhai 7542, 1986 Menghai. Since theseare older they might be less bitter. All are small samples ( they were pretty expensive ) and all are sheng. Any thoughts?