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Sipping some 2013 YS Autumn MuShu that has aged quite well. Pretty strong in the cup with kick-ass cha qi and exquisite perfume in the empty cup (冷香) ... well worth the entrance fee IMO.

I had some bings and tuos stored in Zip-Locs in variable sub-freezing temperatures down to about -10⁰C for months and they allsurvived without any noteable effects even though the humidity content of the tea was up to 8% of its total weight. Anyway, I still prefer temperatures somewhere between 25 a...

2018 YS San Ceng Yun

Reminds me a bit of the 2015 Bannacha Jingmai Miyun (jungle juice with notes of spinach and nutmeg), but this tea is more pungent with a pretty strong kuwei, good balance, veeery long aftertaste (> 15min) and equally impressive durability.

2017 Xiaguan Lao Pao shu

I'm not much of a shu man but have done a good number of comparative tastings lately and this cheap Xiaguan seems to be my favorite out of more than 30 different ripes - YMMV.

Sipping some 2015 YS Qing Mei Shan, still one of my favorites of Scott's own shengs.

Having a potent Malaysian stored zhongcha from 2006... ./download/file.php?id=4246 Looking forward to ordering something from you guys in the next couple days. Sipping some 2007 Mengku Lin Cha Zui (临茶醉 - Tea Drunk on Lincang) here. Not bad, especially the pretty long aftertaste, but at the end of t...

Started the day with some strong Eastfrisian Broken Assam as usual, then went through some 2016 Jingmai sheng pu from Bannacha and right now it's some pretty decent 2006 Early Spring Liming tuo with traditional Guangdong storage. Rather syrupy and sweet with lovely mid and high medicinal notes, a bi...

Farmer Leaf’s spring 2019 jingmai miyun. Light but tasty young tree sheng pu erh. ./download/file.php?id=4233 I posted some of my impressions on the 2016 version on teachat back then. I still haven't had any other sheng that went through such drastic changes in just a couple months, simply amazing....

Not bad at all but I am definitely a gushu boy. Glad to read you're still alive and quaffing :mrgreen: I guess I'm a bit of a wild leaves kid myself, preferably Mengku DXS. With regards to gushu in general I wasted an awful lot of money on exotic Banna leaves in the past but more often than not the...

Rui wrote: ↑

Wed Nov 28, 2018 2:05 am

Hopefully I'll survive...

Rui???

I've been sampling some 2006 Liming Early Spring tuo sheng from my stash, pretty oomphey and complex with decent viscosity and throat action but this stuff really needs some more years under the wrapper.

2013 ‘Fangyuan’ Bulang Gushu ((green)teaguru) (5g/80ml gaiwan) Intensely fruity flavor of ripe white peaches/apricot with a more complex fruity aroma. Delicate kuwei with little astringency and somewhat dry, edgy mouthfeel; light but deep throatiness with a bit of huigan. Thumbs up on the fruit but ...

Having a session with their 2016 Miyun. I really liked this tea fresh and even though it went through some pretty amazing changes I'll rather finish it up within the next couple months. Back to some good ol' factory stuff :mrgreen: Last weekend I had a very nice session with 2017 Xiaguan Golden Can...

Rui wrote: ↑

Tue Nov 13, 2018 4:54 am

Today is the turn of Farmerleaf's 2018 Mang Guo sheng.

Having a session with their 2016 Miyun. I really liked this tea fresh and even though it went through some pretty amazing changes I'll rather finish it up within the next couple months. Back to some good ol' factory stuff

I have a bunch of tongs from: YS, Bannacha, Dayi, Xiaguan, Liming, Mengku, … and …loads of tuos, mainly Xiaguan back to the 90s. Anyway, that selection is based on my individual preferences and don't necessarily mean anything to anyone else … 'One man's nectar … '. However, I've got some friends who...

https://www.instagram.com/p/BlxEn39HPoh/?taken-by=tealife.hk Tried the cake above today. Barely any flavor at this point: just bitterness. Smooth and clean though! And the start of aged flavors. This is a cake I need to wait on. Hopefully it'll be more interesting in a year or two! I'm pretty sure ...