pu-erh of the day. Sheng or Shou
Today I’m brewing a 1970s GYG purchased at least a decade ago from Sunsing. It’s one of several pricey beengs I splurged on in the first flush of puer love. I’m sad to say that I treated those beengs badly. Just this year I pulled them out of the cupboard over the fridge where had languished mostly untouched for 10 years and stuck them in mylar bags with Boveda packs in the hopes I could wake them up. This tea has been rehydrating since Jan 24. I’ve got a big old chunk (8.1 grams) in a 150 ml gaiwan. Two rinses—beautiful orange broth. First steep 10 seconds. Much deeper color. Very faintly musty, sweet, woody taste, some drying. My tongue is very happy. I’ll post an update when I get deeper into it.
I’m drinking through some Farmer Leaf cakes. Today’s cake is from last autumn harvest from Dong Guo. It’s very tasty stuff and it’s unusual for me to enjoy young pu.
Brewing it in a 100ml JangPoNi with highland spring water boiled in an iron tetsubin. Why do things by half measures eh?
I’ll be cracking open a tong from Yangqing Hao, of 2004 TejiPin as it’s been ’acclimatising for 6 months (I forgot about it, been a busy period).
Yesterday I moved on to the 1960s GYG purchased some years ago from Grand Tea. I got about five steeps in and got bored. It’s a pretty much a one-note tea, a beautiful note, to be sure, warm, smooth, and spicy, but lacking depth and complexity—no fruit, wood, soil, iron, or camphor, But I paid a lot of money for this tea, and I do love the one note, so I’m back at it today starting with the sixth brew. The big chunk is still intact.16 seconds in the gaiwan gives a sharp almost bitter brew. Maybe there’s more here. P.S. Today this tea blew me away with a powerful medicinal taste—camphor? I’m still trying to sort out wtf happened.