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Sounds like a lovely session. Have you tried Lu Da Shu 2nd generation? If you have, any input on comparison to the 1st generation?

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@StephenStephen wrote: ↑Tue Feb 16, 2021 6:32 pmInteresting. Don't think I'm familiar. It sounds like a lower quality tea, but easy to drink.DailyTX wrote: ↑Mon Feb 15, 2021 9:57 pmI am not good with translation lol. I think the professor in the video mentioned a few characteristics of qing puerh: Leaves were harvested near the boarder of Yunnan, harvested from tea plantations that have exhausted the nutrients in the soils, Guangdong area (offspring of the Yunnan puerh tea trees), and other areas in China outside of Yunnan. The tea leaves are younger of age, it has a fragrant scent, a bit sweetness, and lighter mouth feel. He went into differentiating Sheng puerh which does better with age vs. qing puerh which tea lose flavor and fragrance over time. It’s an interesting lecture that led me to rethink about the types of puerh to add to my collection.
It's generally a selected 7542 blend at a premium price. I've discovered it's more rewarding to make my own quirky blends...
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