TeaForum.org

Iizuki wrote: ↑

Mon Sep 21, 2020 1:08 am

Balthazar wrote: ↑

Sun Sep 20, 2020 11:38 am

I'd be wary of that ancient terror lurking in the dark depths of your puer..

That being said, Changtai 65th is great stuff! I have a cake from KTM.

How am I going to go to sleep tonight with talk of such horrors?

2015 Bulang in Bakalong(Menghai): I have another bulang from the same timeframe to compare it with that I'll try tomorrow. Bittersweet, not like bitter then sweet such as hui gan/hui tian but bittersweet like cocoa. It tasted like cocoa with some herbal notes. Sadly it looked like they chopped off a...

TdC 2015 Hekai in Bulang(Menghai): This was an eye opener, a delicate delicious treat. The liquor was a very pale orange. You could smell the raisins from the wet leaves. The tea was very oily and slid down my throat with ease. It took many steepings until the spice and dark fruits came out fully. I...

DailyTX That is one great way of learning about those tea leaves. Funny, it reminds me of a story about a man whose father gave him a Ming vase that came from his great grandfather. They all with pride bragged about the vase until someone proved that his Ming vase was just an old fake. I've heard o...

I don't have a good answer as I rarely buy anything I truly believe is "old tree material". But in general, the price tag (albeit no guarantee) is a much better indicator than the vendor's verbiage as far as leaf material is concerned. It's not like there's only "old tree material" and stuff that's...

I'm curious how everyone purchases puerh so that you get older tree material and not some wild bush stuff that is not good at all. Does the verbiage used on vendor's website even match up with reality?

:cry: :broken_heart: These stories are very sad, and yet I feel the same way. I've loved Kentucky Bourbon for a long time and every night I'd drink a nip or two and sleep like a baby. Seeking out various mash bills and looking for different profiles. I lost my love for Bourbon and picked up puerh. M...

2006 ChangTai "Long Ma Rui Ming" (Dragon & Horse Ruiming/Bangwei) Sample
The tea was dark red and extremely cloudy. It came out of my gaiwan like it was a bordeaux.
Chopped up leaves were cluttering up the lid of my gaiwan.

Bok wrote: ↑

Wed Sep 16, 2020 12:00 am

klepto wrote: ↑

Tue Sep 15, 2020 11:49 pm

no bitterness that fills your entire mouth.

Why'd you want that?

Honestly, its the shift where the bitterness turns to sweetness. The bitterness melts away. I hadn't tasted anything like it so far.

I'm drinking tea while there is a Hurricane coming on shore 30 miles from me :mrgreen: 2011 XiaGuan "Ban Zhang Lao Shu" (Banzhang Old Tree) banzhanglaoshu.jpg Nothing to see here, tastes like a regular aged sheng. There was no huigan, no bitterness that fills your entire mouth. Probably used like 2...

klepto I don't think they're trying to indoctrinate anyone, as they're not forcing people to subscribe or read their magazines. Sure, you might see their ads here and there on IG. There are aspects of GTH that turn me off, but I've listened to some of Wu De's tea talks, and I think the core of his ...

I spent some time last night reading archives of their magazine. There was a good amount of useful information but there was far too much woo woo in the magazine. They spent a lot of time trying to explain Chinese mysticism and Buddhist philosophies. I thought this magazine was about tea and teaware...

Another "complicating factor", albeit a hard one to fully mitigate, is that the wrapper may not tell the whole (or half) story about where the tea material comes from. E.g. the Banzhang teas, are they 10% Banzhang and 90% "Other Bulang" (or a completely different are such as Lincang)? That makes pu...

klepto that sounds like an interesting, and possibly expensive, idea. But I like it! What I think would really highlight a regions ‘taste’ over another is if the tea was from the same year (that’s at least one possibly differentiating factor you can lock down, there are many more of course). I’m st...

After having some fine conversations on TF about puerh and the various subregions I decided to go all Dora the Explorer(tm). I'll be trying teas by subregion. I haven't found a complete in depth map so far but I've started tasting teas from some famous places: Ban Zhang in the Bulang mountains(Mengh...