pu-erh of the day. Sheng or Shou

Another day, another Pubertea – 2007 Yiwu fron CYH.

This was an impressive multi-sniffer on the dry leaf – I reached for the kettle, then put it back down and went for an extra sniff. The aroma was some sort of bubble gum or taffy thing; unique and really enjoyable. The flavor was in line with the aroma, but with a darker puer-like backbone – really nice. I would say this would be a great daily drinker, but I’m afraid to look at the price.

The 2012 Zhong Cha Yiwu Dashu is a huge disappointment. Smells nice but is quite flat and thin. Exceedingly average Yiwu material, stone pressed cake. Don’t waste your time.

Here is the url for an intriguing article about David Lee Hoffman whose videos stoked my appreciation for pu-erh. Enjoy. http://www.sfchronicle.com/food/article/Steeped-in-controversy-Marin-tea-guru-in-the-11958381.php?cmpid=sfc_em_food

The 2005 “Yin Hao” 100g by Tulin, aka Nanjian Phoenix, is called something like Orange Pekoe on the YS site. If you are masochistic, I suggest checking it out.

Storage makes a big difference with this production. The sourness of orange juice isn’t there anymore or at least blends better with the cacophony. . . and the astringency.

Extremely filling or revolting. I served some up to a Russian yesterday. I couldn’t tell if it was a laugh or groan, but he put down his cup and said “now you know you’re not drinking water.”

One or two pots of it and I’m usually cashed.

2016 qin mei shan from either YS or my version from what-cha.

Im at a festival and my thermometer broke so I can’t tell what the water temp is.

It can be really leaf bitter but also quite and herbaceous with fruit & floral.

It has a serious aroma to it, has been turning peoples heads all day wherever I brew

2016 Denong Commemorative Raw via Bana teas.

Still initial tests and brewed a bit light because its late, but this may be the most easiest-drinking sheng i’ve had in ages. Its sweet & the bitter is of a type which is very easy to take.

i’ll do a more substantial review but this one seems perfect as a gateway sheng.

I’m happy to report after three years, the 2013 Zhongcha Blue Mark is a fkn good tea. Before today I didn’t even remotely like it and would try it at 6mth intervals.

It’s a stone-pressed cake. I opened it up and then let it sit for about 5hrs. It’s warm today, so cooking conditions ideal. I’m not familiar with the Blue Mark. It is more balance than most Zhongchas in that its bottom notes are better expressed.

Tonight, what strikes me is that it doesn’t just express fruitiness, but also has something that makes it a very serious and complex blend. This one is not skating by on reputation.

It would be interesting to try something about five years older. hahahahahaha.

2015 Sauvage Ximeng from terre de ciel.

Its weird – Tastes so strongly of chrysanthemum I thought they sent the wrong tea. Put this firmly in the confused category

Also the 2017 you le from YS.

I really like this stuff, it has a nice cooling, good floral fragrance, is elegant and a really great contrast to bitter or fruity shengs as it is floral but with a sweet to push that element out & be noticed. good tea

2017 gylxtea Xiao Hu Sai from that nice $15 sample pack. Floral bitter with a good strong huigan that has a little something that balances out, and decent length to it. Enjoying it, flickers of complexity and taste change in the mouth, which I like.