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Bok wrote: ↑

Mon Nov 23, 2020 5:57 pm

Yes most, if not all of them. This brown and the red ones are particular heavy cases.

Okay, thanks. Good to know. I do enjoy this cup. But I guess I'll enjoy it much less often now!

Bok wrote: ↑

Mon Nov 23, 2020 9:37 am

Careful with that cup, these brown ones are known to leach lead...

Oh really? The glaze looked solid so I never thought to test it. Is that for all versions of the style? I don't know the actual age of this one.

1999 Menghai Zhang Xiang Ripe Pu Er. A loose leaf tea from Chawangshop. It has developed nicely over the past few years. It has some camphor (zhang xiang) but what I really notice is a grain or bread like flavor. Is there a traditional name or description for that flavor/aroma?

@cbrace

Lots of insightful comments below. I'll just add that I only break up cakes/bricks/tuo that I am ready to drink. The rest stay whole and stored in my tea cabinet.

@Chadrinkincat Okay! Curious to hear more...

Good to hear you all discussing this. I'm not a fan of drinking young sheng puer - except occasionally. Even with shu puer I prefer it to be 10 years old or more. Young puer seems to be so popular these days. To the topic, I've never tried this or any of Cloud's tea. Has anyone tried or purchased hi...

StoneLadle It's just Fuhai's version of the 7572. Yes agreed, I'm a fan of the lighter fermentation. That humidity is the best I can do for natural storage in my area of California. Actually it's autumn right now and pretty dry here. My tea gets a little dull this time of year. I imagine you have p...

You might try a loose leaf puer for easy blending. Generally cheap and easy to find too. I recently tried a sample of YS Everyday Drinker shu puer, that might suit your needs. Some herbs that are commonly combined with shu puer are chrysanthemum (ju hua), and sometimes gynostemma (jiao gu lan.) I th...

It's a 2006 Fuhai 7576. So not exactly a 7572, but same difference. Stored in Guangdong. I've had it for 5 years in my storage, usually 55-65% relative humidity, 70-80'F. This tea has lighter fermentation so acts a bit like sheng pu. I just broke up the cake and put it into a ceramic jar, double lid...

StoneLadle Yes, true! I'm always surprised by how tea responds to things like good storage and humidity. I guess that's why we love pu er - it's always interesting. Actually, I just went through this with a 7572 cake. It just wasn't brewing as well as I remembered. I broke it up and put into a jar....

Does anyone have theories to back up these ideas? Or are these just "median opinions"? Not saying you're wrong but IMO the reasoning is often way more interesting than the conclusion. I think the idea is that pu er tea is subject to microbial and enzymatic activity. So things like temperature, humi...

I agree with mbanu, this is a mix of a couple ideas. There's the idea that puer needs to rest and acclimate to a new environment after shipping. I agree with this one, I like to let tea rest in my tea storage for a week or more. Then there's the idea of breaking apart a cake for consumption. I like ...

Very interesting to see the differences in packaging and labels. Thank you

@OCTO Lovely looking tea. Are they 250g tuo?

I've tried lots of shu puer from YS. Some of my favorites are out of stock now and I haven't sampled much in the past few years. Not sure your preferences so here's a range of options. Their house brand is pretty good too. I haven't bought tea from Crimson Lotus. https://yunnansourcing.com/collectio...