looking for a well aged, camphorous/vaporous shu pu erh
something like this one
You may be interested in this.
Haha, I’ve been looking for a good substitute for the Xingyang ‘98 as well. I love the old library smell it has— it’s not really damp/musty, more crisp and old. Getting the aftertaste is a little hard for me— I’m not sure if it’s my mindset or the brewing parameters (which I tend to eyeball 80% of the time).
I’ve found some shus that have certain aspects of the Xingyang— Crimson Lotus’ 2007 “Huang Zhi” for a wonderfully sweet aftertaste, Mandala Tea’s Special Dark for the cotton/linen notes. I think the closest I ever got to a combination of all the things I like about the ‘98 was another Xingyang shu, but that’s been long gone as well.
Thanks for the suggestion, mrmopar! I’ll have to add it to my wishlist for my next eBay order.
Have a look at this.
Traditional Dayi recipe:
From northern Yunnan:
Thanks for the recommendations. I am also intrigued by and suspicious about surprisingly cheap pieces such as:
My guess is that there must be issues with these under $30 over 10 year old puer cakes on the net else they would have been gone a while ago.
It seems like they might taste great but hav scary impurities.
A hair or a sunflower seed is not the end of the world but plastic is scary.
I went through over a brick of a pleasant pleasant tasting 2000 shu at this price range from fu hai factory until I found a large piece of plastic pressed into the cake. I wonder how many tiny pieces of plastic I had infused until I found the big one.
Besides impurities, it seems to me that this tea is not from the Menghai tea factory. I don’t see the characters of the Menghai Tea Factory and also not of Dayi. In 1998 most cakes from the Menghai Tea Factory should have to Dayi logo, like the first two characters of this cake: http://www.nannuoshan.org/collections/puer/products/da-yi-7572-2009
my guess is that this cake is made with cheap leaves from a non reliable factory.
For shou pu the quality of the leaves is less important than for sheng pu, but also for cooked pu’er ageing cannot turn pure quality leaves in outstanding pu’er.
I think the product description means that its from menghai region and that the factory is songping.
I don’t really much to offer here, but I also truly enjoyed the xingyang golden leaf, & still have a small stash of it hidden in my archives, which I sip only on auspicious occasions. I’m thinking I’ll have a session with it to commemorate the removal of the pins from my pinky…yeah, that might be auspicious enough ;)
My favorite shu at the moment, which I have had two 10g samples of so far, is this one:
There is not enough left to buy a whole brick. I have another 10 sample arriving in the mail soon. You guys should get some before its gone.
It has some fermentation and/or storage funk to it (like the golden leaf) , but, it its very much like very aged shengs that I have tried, the sense that there is this nourishing rich vaporous quality hidden inside the brew that really hits the spot.