pu-erh of the day. Sheng or Shou
2011 Bang Wei from tea urchin, which I really like. I am happy in that I can fall asleep drinking this one. It has been lasting the steeps, tasting good and not getting me too high.
and they gave me a gift of 2011 autumn luo shui dong, which I tried and thought it was a bit bland, but now I have noticed that I need to steep for longer because its an autumn so I will try again tonight with longer times. This one isnt available anymore but the 2012 is.
The luo shui dong is nice. It has a slight aged taste to it, and I have been oversteeping it like recommended, and it has a nice deep sourness that I like.
something in the flavour makes me think of cherries or berries along with the sour apricot. Not a just sweetness but a tart side of these fruits as well, but not too tart. it also has a nice body, isnt drying in any way. I like this tea – although I was hoping for more creaminess, it isnt as creamy as others I have recently tried
2007 Menghai 7542 today. A reassuringly consistent brew and none of those shu pu problems I mentioned before. I think I should have bought a tong of this when I originally got it, because it is going to run out too quickly.
2007 Bang Wei from the Sheng Olympics. I like it. I’m too drunk to say why though. LOL. bounces off
I finished up a session of Tanlong’s 2014 Hu’s Hundreds years Ancient Tree which I steeped with more Leaf than normal creating more bitterness but adding a dry grape juice note to the honey floral herbaceous notes I usually find.
I am now drinking a Shou from a local TCm a 2007 generic tablet labeled Yunnasn Great State Tea CO. The first steeps were dry and unremarkable tasting like a cheap Yunnan black but it changed significantly after the third steep becoming smooth and silky with a kind of grainy floral note mixed with charred bread crust, an indistinct sugary note, cocoa and camphor. The sweetness and charred bread,cocoa and camphor notes linger.
Today I had my first disappointing tea from Jalam. I’ve been a member of their tea club for over a year, and every tea I’ve tried has been top notch – until now. It’s a Manzha raw. The description says that tea production from this area has been not so great, until now when they were finally satisfied that quality was up to par. I beg to differ. It’s really a pretty bad pu erh, IMO. Tastes like restaurant China green tea, only with some sourness.
well ive been drinking these:
It has puerh in the name, not sure what makes a pu a pu, but anyway.
Cant get my head round these yet, am trying different steeps but so far they are savoury and weird with a lot going on but im not sure what. And yeah tastes a bit like a white
All morning I have been enjoying Gu Ming Xiang’s 2010 Big Classic “Jing Mai Mountain Old Arbor” Ripe. This tea is unlikely to become a favorite of those just beginning to explore shu puer for it is strong and bold and tends to become a little astringent or bitter when overleafed or brewed too long. The tea soup is dark and thick. This is not an overly sweet and “chocolate” shu but it is smooth and the richness and depth of the material allows for many resteeps. These Gu Ming Xiang productions are worth owning and I owe many thanks to Scott at Yunnan Sourcing for introducing me to them.
Today I’m drinking the 2004 Yangqinghao “Te Ji Pin” Raw Puerh Tea. Thank You Boychik for this sample. This was easily the best Yangqinghao tea I have tried. It had some notes of tobacco for about the first two steeps. After this it was smooth and had a nice subdued sweetness that I just don’t know how to describe. This tea was really good. I steeped it sixteen times and the leaves were by no means finished. I think I could get another ten steeps out of this so will save the leaves.
2013 hai lang hao ‘jun yan qi xiang’ purple puerh. I really like this tea. It was a swap from RuiA and I dont know where he got it from.
Has a milky body and less sweetness but with a slight zing that tingles my tongue. It tastes very ‘grown up’. I really like and want to try more purple puerh – it works really well in this instance.
Really really nice. Complex, nice aftertaste(s) and the aroma from the leaves is wondrous, deep and lovely
Trying a sample sent to me by Mr Mopar, thanks, the 2015 Yunnan Sourcing “Ye Zhu Tang” Wild Arbor Raw Puerh Tea Cake. This started off with a sour note. There was a sour taste for about the first two steeps. Could have been my taste buds were off, could have been the tea I don’t know. This lasted about two steeps. There was not too much bitterness and it did develop that apricot sweetness that young sheng are known for. I enjoyed it in the end, not so much in the start. It was an interesting tea to try however.
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