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Acc Hugh: Thanks for the links. As far as I could see (from a quick glimpse), there was no explicit mention of gushu in any of them, including the auction listings. But perhaps this is something those "in the know" do not need explicitly stated to know for themselves ;) https://m.puercn.com/cybkgh/...

I think u meant these products from 1950s-1970s. [...] Most obvious craze to these products are due to their material used. GuShu material. Do you have a source for this? Lei Pingyang mentions in his "普洱茶记" (p. 195 of my copy) that for the Green Mark arbor (乔木) material from old gardens came to be ...

Good insight. Thank you. I guess there is no easy way, well if at all, to get those or at least something similar in quality. Insight as in my own opinion? I did not make assumptions on them. They are pretty much public information with some historical details on Pu'er. Yes u are right, they are re...

1. 30 year aged pure GuShu raw pu'er. 2. 20 year aged pure GuShu raw pu'er. 3. 10 year aged pure GuShu raw pu'er. 4. 30 year aged single estate blend GuShu raw pu'er. 5. 20 year aged single estate blend GuShu raw pu'er. 6. 10 year aged single estate blend GuShu raw pu'er. 7. 30, 20, 10 aged single e...

I think u meant these products from 1950s-1970s. Screenshot 2022-09-15 183841.jpg Most obvious craze to these products are due to their material used. GuShu material. At the time there was no GuShu concept nor the concept of as u age pu'er the better it gets. The main consumption target was young le...

Most convenient solution is to get GuShu material, traditionally processed. Good huigan emits from diaphragm all the way up to the back of the throat. 1960s small trees has obvious huigan at the back of the throat. And common taidi has sort of huigan around the mouth. As bitterness n astringency sof...