pu-erh of the day. Sheng or Shou

7799 Replies
fidgetiest said

Planet Bangdong. I’m only about 6 steeps in at the moment, but so far it’s the first CLT planet I’ve been disappointed by. I loooooved Planet Baiying (super beany yums) and Planet Jingmai (spicy sandalwood and flowers and body feels), but this one is just kinda boring me.

It’s really not bad, kinda savory, starting to get more pleasantly bitter now, totally fine, but that seems to be all there is to it. No throat feels or body feels or aftertastes.

Maybe it needs to rest longer before I try another, it only arrived a few days ago but I got impatient. Ah well!

Login or sign up to post a message.

JC said

I’ve been binging on 2014 Qing Mei Shan for the past few days. I’m using a double glass infuser to make the tea so I overleaf to make it last a few days. This is one of my favorite teas ever, this version is developing more depth as it ages, the dried fruits with honey is more like dark dried fruit and maple-y (reminds me of man zhuan notes at times); the mushroom notes are turning more woody and grain like; there’s a bit of spiciness to it that feeds into the camphor sensation. There’s more complexity to it, but I can’t describe it right now. I should take a shot at it at home with a gaiwan.

I’ve waffled over tonging this one on multiple occasions. Great stuff.

JC said

I love it. I should really sit down and have a more respectful session at home and enjoy more. :)

Login or sign up to post a message.

iliketea said

Today’s was a 2012 Yunnan Sourcing Zhu Peng Zhai in a 60ml gaiwan. Just starting to try sheng, but this is certainly interesting and good. I definitely have a while to go with samples before I can really say what I’m talking about but this will be a fun journey.

Login or sign up to post a message.

2008 Ming Jing (YouLe) from Chen Yuan Hao (Sheng Olympiad sponsor box). This tea needs a couple more years before it would be 100% ready to drink. The dry storage is nice, I just can’t help wishing it had been a touch more humid. That, or perhaps the tea would go down a bit easier after it had some time to rest from shipping. Anyways, I liked it: full in the mouth, active, long aftertaste, tasty.

Login or sign up to post a message.

iliketea said

Today I went for my oldest sample, 2005 Mengku Wild Arbor “Zheng Shan Da Ye” Raw. This is exceptionally good, amd has really interesting tasting notes. I’m getting a lot of tobacco flavors, but good ones, not like the smoking section of a casino. There’s some earthy flavors too. I’m not the best at describing flavors yet, but I’m inclined to pick up a cake. It has a nice and creamy mouthfeel.

I’ve had that one in my daily rotation a couple of times. I decided it has potential to be something I’ll really like in maybe another 5 years or so and got a couple of more cakes.

iliketea said

I’m definitely buying a whole cake, and it tastes so good now it would be interesting to see what it tastes like in 5 years.

mrmopar said

You are on the path now….

Login or sign up to post a message.

iliketea said

Started a session with a 2014 Haiwan 908. Seems like a good basic shou, no off flavors or fermentation notes. Not too strong, so next time I’ll push it longer for time to see what that is like. Didn’t finish the session, will do that tomorrow.

Login or sign up to post a message.

iliketea said

2010 Menghai V93 today, shou for those who are not familiar with it. This is a very nice shou with a completely different flavor that I’m used to shou having, my guess is due to the age. I let this air out for a week and the tuo still smells funky but this tasted great. Kinda sweet and malty and chocolatey or something like that. I’m impressed for the price, especially since it is inexpensive and easy to get older tuos for a good price.

Login or sign up to post a message.

fidgetiest said

Went to a lovely pop-up tea event tonight, and tried a bunch of tasty stuff! It was focused on white2tea’s 2015 Poundcake, which was nice, but we also tried their 2016 Tyler, which I liked better. Juicy stonefruit sweetness lodged deep in the throat. Finally got to try White Whale too, which was slightly smoky and pleasantly mulchy, and someone brought some older non-w2t sheng that was even danker and tasted kinda like oily dirty raw potato but in a good way.

Login or sign up to post a message.

iliketea said

Today was a 2012 Yunnan Sourcing “Yi Dian Hong” ripe. This is pretty nice and made of much nicer leaves than big factory shou, also not as tightly compressed. Lots of tasty flavors and nothing funky so it is a winner in my book. Lasted through lots of steeps too.

Login or sign up to post a message.

Rich select said

This morning I had the 2008 V93 Dayi ripe tuo. Though I am a Dayi Ripe lover, I hadn’t tried a V93 until today! I just ordered a tong of the 2010 version from King Tea Mall since it has been reviewed so well. Then I was going through my stash this weekend, and lo and behold, I found a 2008 tuo! It was probably acquired from Mandala or Yunnan Sourcing several years ago. So I was excited to try it. However, I was disappointed. I might just have a bad tuo, but it tastes very astringent and lacks good flavor, and maybe has a bad aftertaste as well. Has anyone had this happen, where a very well-reviewed tea tastes off? I assume this happens sometimes, particularly in large batch factory teas. I know it has happened to me in the past (even though I have good storage, I use a closet pumidor). I am still looking forward to trying the 2010 tuo, hopefully it will better represent this recipe.

CalebB95 said

I have also tried a few V93 but not 2008. I did not get any astringent tendency like you mentioned, but they did lack flavor. I did not see the reviews, but I would skip this tea. Lately I am less and less impressed by Dayi ripe tea. Maybe the 2010 will be a better tuo

iliketea said

I’m fairly new to puer but I’m pretty happy with my 2010 v93. No off flavors and definitely no astringency. Very nice flavors, and probably my favorite shou I have so far. Maybe not a high complexity, but certainly worthy of daily drinking.

Login or sign up to post a message.

Login or sign up to leave a comment.