Yes, qinghuini
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@BokBok wrote: ↑Thu Mar 19, 2020 12:29 am2007 Mangzhi Eight pieces Sheng from Sunsing via Anmo Art Cha. Nice tea, I am slowly getting into drinking Puerh… who would have thought! Has these dried apple-flavour I have come to associate with younger Puerh. Woody and old book smell, yet fresh and it making me break out sweat!
Good tea for calming down in troubled times. I brewed it in an antique Wuni-clay Yixing, which seems to do well in general with Puerh.
Never! Unless I pass out after having a cup of Puerh
Take this with a grain of salt coming from a non-regular Puerh drinker:
and I’m digging your post @teabooksart. That Kunming sounds really good, and your capture tells an elegant story with notes of Spring approaching.teabooksart wrote: ↑Sat Mar 21, 2020 4:34 pmWas sent an absolutely lovely sample of a 2002 7581 Kunming Tea Brick from PuerhPrivate (instagram). Did a light steep first and then went all out and I have to say the chocolate and woodiness of this tea is really special. I'm digging the contrast between the crisp upfront flavor and the velvety lingering mouthfeel at the end.
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Thank you! I like being able to do reviews like this. I may have been procrastinating a bit on writing papers but sometimes a tea break is necessary!
Oh that sounds delicious. Excuse me while I add yet another tea to my wishlist on YS!VoirenTea wrote: ↑Sun Mar 22, 2020 1:08 pmThis afternoon's was the 2009 Lao Ban Zhang from Yunnan Sourcing (Spring, produced by members of Mengku Shuangjiang Tea Factory).
Wet leaves smell strongly fruity/raisiny. It has an edge, then huigan and a long, lingering cooling mouthfeel. Very nice to drink. Makes itself known for a long time after drinking.