pu-erh of the day. Sheng or Shou
I’m drinking Tea Urchin 2014 Yiwu Beauty. The cha qi is really strong: I feel like I’m wrapped in a blanket and my head is fuzzy. Better than champagne for new year’s eve. My tasting notes from a year ago are still pretty accurate, though My score would be a couple of points higher this time.
On the 12th or 13th steeping of YS 2014 Qing Mei Shan Sheng, feeling a good tea buzz and couch lock. May have bought a bunch of stuff on teaware.house too :)
2015 Yunnan Sourcing “Huang Shan Gu Shu” Old Arbor Raw
I really enjoyed this one, it is among the best shengs I’ve tried from YS. I think it is almost like Lao ManE light. It has a classic flavor, and an underlying bitterness that is very apparent, but not too strong. Thick, strong flavored, and big cha qi. It is clearly a young one, very acidic and none too easy on the stomach. I consider it very well priced at $77 currently for a 400g cake. It crosses the threshold of a 90 score in my book, which I do not dole out readily. I hope it ages well, as I’m in for a cake on my next order!
After writing that part, I’m feeling a bit woozy. That rarely happens for me. Tea buzz!
I’m getting ready to place an order with YS and will have to add a sample of this.
+1 on this tea. I’ve been a fan since I first sampled it.
Daqing Gushu is the other standout Jinggu tea IMO. A bit different from this and trickier to place down.
I was just about to ask what the Da Qing Gushu was like, Ive read the only review here and its mentioned that its really bitter & floral.
Young pu’erh is so dependent on brewing parameters it’s kinda hard to pin down. For the spring version of the Daqing (in comparison to the Huanghshan), I’d say the level of bitterness is no more than the Huangshan. Less body, more throatiness and qi.
I own two of the autumn version, which probably would be the spring version if I knew Scott was producing it again!
self-plug.. if video reviews are your things I talked a bit about the Huangshan and the difference between the Daqing on teadb recently.
Drinking left over bits of different Shous …I taste some LCT but also something Camphor and something old …it’s a good mix .
Today I am sipping a very young but fairly smooth for its young age and slightly sweet 2015 Autumn Jingmai Gushu maocha from Bannacha.
The Yunnan Sourcing ‘Green Miracle’ Shupu, which Stephanie kindly gifted me a sample of, thanks for that!
It starts out funky, but once that is washed off a bold, assertive shou shines through.
It seems to die off fast, but is excellent while it lasts. A true sprinters tea, I can respect that.
2006 Xi_Zhi Hao “Tai Chi Series- Yan” LBZ. Holy shit! That’s all I got for the moment.
Yep up to now the biggest qi monster I had was the W2T Naka. This qi was yes, VERY obvious.
It’s a tad… pricey. You might be able to get a sample though.
http://www.houdeasianart.com/index.php?main_page=product_info&cPath=48&products_id=562
Hah, that cake is not for a puerh newbie like me! Good to know about a new to me vendor, though. Thanks!
Yep. The ripe cakes are more warming and the raw more cooling. husband vashikaran mantra
I’ve been drinking Yunnan Sourcing’s 2000 CNNP Lincang Ripe. I will update my previous notes later on. This is the third cake I’ve been drinking, I know people were not too happy that I didn’t mention SMOKE in the tastings notes, but honestly TWO cakes and no smoke at all. This one however, packs a punch of smoke on the first three steeps, after that I still echo my previous notes that this tea is a very layered and complex tea that gets only better with time. I’m glad I bought a Tong of this when the prices were a lot more forgiving, but even at it’s current price I think this is a must have and boy… I want to try this 5 years from now, that mild fermentation is just wonders on the changes over times.
Re-steeped my 2011 San He Zhai from YS this morning. Only went about three steeps yesterday, so there was plenty left in the leaves. This tea has become very drinkable and mellow. There was always a very pleasing tangy quality that I enjoyed, and now all the rough edges seem to have faded and it’s all soft smoke, stone fruits and wet earth.
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