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I have a cake of the 8891 somewhere in a storage (with a perfect wrapper); to be honest, i've found it a bit boring, like there is nothing wrong with it, but nothing great either (but that might be expected for the price). The best is to try samples (25g) of several teas of different ages. Try some...

YS sells a CNNP 8891 is a good entry to Sheng Pu. It has aged long enough to lose most of the green. Price went up for about 10 bucks in 2019. I think it will go up more given how forgiving this tea is. https://yunnansourcing.us/products/2007-cnnp-8891-red-label-raw-pu-erh-tea-cake?_pos=1&_sid=e76e...

I wonder if the fishy smell you describe is the fermentation smell/flavor (dui wei 堆味) that comes from the fermentation process (wo dui 渥堆) of the pu er leaves. If I understand correctly the amount of dui wei can vary with the amount of fermentation, time since fermentation, and storage conditions....

The one time people described pu'erh as fishy to me they actually meant stale. It wasn't even that, though, rather it was a 10 year old shu with a very strong storage smell. Combined with the earthy notes and a bit of fermentation smell, it gave off the impression that the tea had gone bad. The peo...

Just starting out with Pu and getting some decently sourced teas. One thing I've been noticing, at least in the description of pus, is tea leaf grade or sizes? I tried researching and the only thing I found was tea grading in the americas... :( Any help or pointing to a reference would be appreciated.

some people say this and some people say that , I believe that non of them know from where the fishy scent / taste is actually coming from ( claim : "Bad processing" is not the know meaning..sorry ;-) You might smell it from the dry leafs or wet leafs , you might sense it a lot or just bit of it. I...

You should definitely try an aged/semi-aged raw puerh. Totally different than ripe. On my list to try. Trying to figure out several samplers to buy and place one order instead of multiple ones. I read somewhere, an article, maybe a supplier description of a tea, about blended pus: part sheng, part ...

if you don't like young sheng, there's plenty of semi-aged (~10year old) stuff out there that's ready to drink now. no need to age it yourself. btw, i saw you asking for shou recommendations in the YS vendor thread. if your thought process is something like "i'll drink shou as a substitute for (sem...

I wouldn't mix shu with scotch, but adding a few drops of a strong sheng from a bottom of a teapot instead of water to your dram... definitely! Still haven't had the opportunity to try sheng, but I like your idea of using strong pu tea to open up the scotch instead of water. However, I'm crazy enou...

OMG... pu enhanced scotch. I'm going to do it! That's probably sacrilege here. Aye, that be sacrilege. Ya mess with scotch, ya mess with Scotland! Not the direction I thought it would go but either way works for me. I watch a scotch reviewer on YouTube and he was talking about how if you come acros...

I so wish there was a way to thumb up or thank you peeps. I truly appreciate the recommendations. Keep em coming!

There are different variables to date Pu Erh. Even if it has stamped date and nei fei, we can not totally trust those information. One indicator is the color of the brew. A super aged Sheng Pu can have similar color as a Shu Pu. If the aging process is right, the tea will turn from light yellow->ye...

In terms of exposure, the YS Fan page on Fb would be a good place to ask the question: https://www.facebook.com/groups/1654839771478569/ I believe their housebrand has quite a good reputation. Otherwise, you can't go wrong with almost any shu from Dayi (Menghai). Haiwan is also a very decent choice...

If time is a concern, instead of loose leaf, why not just break off a week's worth from your cake on Sunday night/Monday morning, and take that into work in a baggie or container? I can't speak from personal experience, but it seems that YS house brand is generally well regarded. If it helps, these...

2010 Autumn Nan Nuo Shan sheng pu er. I keep reaching for this easy drinking and inexpensive brick from YS. Smooth and thick, mild huigan, floral with hint of camphor fragrance, relaxing cha qi. Tightly compressed and a bit "rough" looking. Sorry I need to ask. I looked this tea up and it says no i...