Nice Puerh pot!! Qing??Jules_Ludwig wrote: ↑Tue May 19, 2020 9:13 amTodays first Pu is my daily drinker Yiwu from 2016. Develops pretty nice in a really not airtight clay jar.
What Pu'er Are You Drinking
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TeaTotaling
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Thanks much for the info!!TeaTotaling wrote: ↑Tue May 19, 2020 4:08 pmI personally like a pure Zisha Zini. I feel like it's a good middle ground clay, porous but not too much so. Allowing for a good seasoning to develop over time, while attenuating bitterness, preserving higher notes, and really rounding the liquor in a beautiful way.
Glad you're enjoying your tea while having a healthy bowel movement
I like different clays depending on the age and type of puerh. Switching it up is fun too! For aged puerh, I like Zini. For semi-aged, I like less muting variety like Di Cao Qing. For young sheng, I like porcelain or any clays that don't take away the high notes and fragrance.
I enjoy puerh because of the varieties the tea offers. Sheng pu can transform very drastically in the first couple of years, so it's always fun to revisit the same tea and get a different experience
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Jules_Ludwig
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Jules_Ludwig
- Posts: 31
- Joined: Tue May 19, 2020 3:24 am
- Location: Germany
2004 Fuhai 7576
A very nice example of well made Shu Pu-Erh.
A very nice example of well made Shu Pu-Erh.
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Lovely teapot and teaware, where'd you find the cups?Jules_Ludwig wrote: ↑Sat May 23, 2020 2:37 pm2004 Fuhai 7576
A very nice example of well made Shu Pu-Erh.
Had some "Little Bingdao" raw puerh today as I sat absorbing the Florida sun. The floral nectar sweetness and this strange lovely bitterness was battling for supremacy on my tongue. It created some weird texture or layer on my tongue. I got pretty relaxed and after a while. Very enjoyable but it would be better served for someone who was more experienced in drinking tea.
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Jules_Ludwig
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Thank you very much!klepto wrote: ↑Sat May 23, 2020 3:46 pmLovely teapot and teaware, where'd you find the cups?Jules_Ludwig wrote: ↑Sat May 23, 2020 2:37 pm2004 Fuhai 7576
A very nice example of well made Shu Pu-Erh.
The cups are called Hakeme-cups and they are made by Jiri Duchek.
I love to use them for aged sheng, heicha and shu. That kind of glaze really enhances fermented teas positively.
http://www.keramikaduchek.cz/index.php
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Jules_Ludwig
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I posted earlier about getting a used wine fridge to store Pu’erh, so far so good but I had a question.
I have two of the larger Boveda packs (72%) in there, a little over a week now and for the last few days the rating has been 62%.
What is the range one aims for, or a floor and ceiling to stay between?
I’m not aiming for years and years of storage. I have around 5 cakes each of ripe and raw and will be finishing most of them before buying more. In fact my strategy will be something like once I’m down to two cakes of each, buy a few more of each...and so on.
Thanks!
I have two of the larger Boveda packs (72%) in there, a little over a week now and for the last few days the rating has been 62%.
What is the range one aims for, or a floor and ceiling to stay between?
I’m not aiming for years and years of storage. I have around 5 cakes each of ripe and raw and will be finishing most of them before buying more. In fact my strategy will be something like once I’m down to two cakes of each, buy a few more of each...and so on.
Thanks!
How big is the fridge? Two bags sounds like it might not be enough. For reference, I use two 60g bags in my biggest crock (15 liters capacity). By the way, you might want to reconsider storing ripe and raw together, as some of the flavors of the ripe teas might carry over to the raw ones
I'm kind of in the same position as you. I buy cakes that are ready to be consumed, and store them for only a couple of years max. So preserving them rather than aging them further is the goal. I think you will get many different answers about optimal RH percentage. I usually aim for the 65-70% ballpark. I feel like temperature is a bigger challenge though, as the temperature in the crocks is usually between 19 and 22 degrees Celsius (less than optimal, I'm sure most will agree). At low temperatures mold grows more easily, so I'm not comfortable with going over 70% RH. (Kind of a digression, but I feel like temperature is often an overlooked parameter when people describe home storage solutions)
I'm kind of in the same position as you. I buy cakes that are ready to be consumed, and store them for only a couple of years max. So preserving them rather than aging them further is the goal. I think you will get many different answers about optimal RH percentage. I usually aim for the 65-70% ballpark. I feel like temperature is a bigger challenge though, as the temperature in the crocks is usually between 19 and 22 degrees Celsius (less than optimal, I'm sure most will agree). At low temperatures mold grows more easily, so I'm not comfortable with going over 70% RH. (Kind of a digression, but I feel like temperature is often an overlooked parameter when people describe home storage solutions)
Curious thing, after shoving the lid of the gaiwan under my nose many times. I've noticed that much later after my session I still smell puerh 
Its been an hour since and I still smell it. Has this happened to you?!
Its been an hour since and I still smell it. Has this happened to you?!
Yes! With ripe in particular. Hours later, outside my house, after a shower, brushing my teeth lol, there is that slight fragrance.