What Pu'er Are You Drinking

Puerh and other heicha
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Ragamuffin
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Joined: Wed Jan 10, 2018 4:26 pm

Fri Feb 02, 2018 3:36 pm

Drinking a sample of YS 2016 Autumn Na Han. Fairly strong for an autumn harvest. Good bitterness, sweet and savory, slight citrus note.
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CWarren
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Fri Feb 02, 2018 3:45 pm

Ragamuffin wrote:
Fri Feb 02, 2018 3:33 pm
CWarren wrote:
Fri Feb 02, 2018 2:42 pm
Super sweet, syrupy thick and delicious with a little smoke that makes this an amazing young Sheng Pu’er Cha. 2017 Little Ducks from white2tea.
Wow, surprisingly dark liquer for a 2017 sheng
I thought the same thing especially since each infusion wasn’t very long until the very end. Actually enjoyed this more than the 2016 Diving Duck cake.
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tealifehk
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Sat Feb 03, 2018 4:53 am

Revisiting this cake:

http://www.marshaln.com/2012/11/taobao- ... heshunhao/

I've had it in home storage here in HK since 2012. It's really lost the funk it had and there's an oddly floral character from the tea now that I never would've expected! It's a much nicer tea after over five years of HK dry storage!

Longevity could be better, but it is still slightly bitter and tastes very interesting, which makes it a great value tea IMO! No foreign matter in my cake either ;)

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CWarren
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Sun Feb 04, 2018 12:30 am

Though I still prefer the stuffed citrus more, this was still an awesome tea session with a beautiful mix of sweet and citrus with dark brown sugar toffee notes and medicinal goodness. Thick like molasses just like I love my shu. 2017 Little O from white2tea.
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Victoria
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Sun Feb 04, 2018 1:41 am

CWarren, killing me with your tasting photo-log comps. Super smooth, really enjoying them.

As I review tasting notes from our latest LA Club Puerh tasting I’ve been savoring two selections from Tony’s now sadly closed Origin Tea:

1995 Mengku Ye-Sheng-Da-Ye, Raw Puerh;
Slightly tea drunk, in a pleasant way, each time I try this sheng it happens. Sweet ginger camphor notes. Not an earthy sheng, full sweet lingering after taste. Dark amber liquor. I think this still is my favorite puerh experience with a lot of very pleasant cha qi energy.

1996 CNNP Dayi 7542 HK-Traditional Storage, Raw Puerh;
Adrian’s tasting notes are better than mine; “Damp storage aroma and flavor was offset by the bold dayi raw materials to make a surprisingly balanced wet stored tea.” I think this sheng will benefit from further airing out, to dissipate damp storage notes.
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CWarren
Posts: 159
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Sun Feb 04, 2018 2:15 am

Victoria wrote:
Sun Feb 04, 2018 1:41 am
CWarren, killing me with your tasting photo-log comps. Super smooth, really enjoying them.

As I review tasting notes from our latest LA Club Puerh tasting I’ve been savoring two selections from Tony’s now sadly closed Origin Tea:

1995 Mengku Ye-Sheng-Da-Ye, Raw Puerh;
Slightly tea drunk, in a pleasant way, each time I try this sheng it happens. Sweet ginger camphor notes. Not an earthy sheng, full sweet lingering after taste. Dark amber liquor. I think this still is my favorite puerh experience with a lot of very pleasant cha qi energy.

1996 CNNP Dayi 7542 HK-Traditional Storage, Raw Puerh;
Adrian’s tasting notes are better than mine; “Damp storage aroma and flavor was offset by the bold dayi raw materials to make a surprisingly balanced wet stored tea.” I think this sheng will benefit from further airing out, to dissipate damp storage notes.
Thank you Victoria.

I love how often Origin pops up still after all this time and always favorably and most often the reviews include “favorite” or “irreplaceable” etc. Tony really did stock great tea and pots. My last tea of his was a red jade and the last session was bittersweet. Never found one remotely close. These pu’er sessions you just posted sounded awesome!
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Victoria
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Sun Feb 04, 2018 2:34 am

CWarren wrote:
Sun Feb 04, 2018 2:15 am
Victoria wrote:
Sun Feb 04, 2018 1:41 am
CWarren, killing me with your tasting photo-log comps. Super smooth, really enjoying them.

As I review tasting notes from our latest LA Club Puerh tasting I’ve been savoring two selections from Tony’s now sadly closed Origin Tea:

1995 Mengku Ye-Sheng-Da-Ye, Raw Puerh;
Slightly tea drunk, in a pleasant way, each time I try this sheng it happens. Sweet ginger camphor notes. Not an earthy sheng, full sweet lingering after taste. Dark amber liquor. I think this still is my favorite puerh experience with a lot of very pleasant cha qi energy.

1996 CNNP Dayi 7542 HK-Traditional Storage, Raw Puerh;
Adrian’s tasting notes are better than mine; “Damp storage aroma and flavor was offset by the bold dayi raw materials to make a surprisingly balanced wet stored tea.” I think this sheng will benefit from further airing out, to dissipate damp storage notes.
Thank you Victoria.

I love how often Origin pops up still after all this time and always favorably and most often the reviews include “favorite” or “irreplaceable” etc. Tony really did stock great tea and pots. My last tea of his was a red jade and the last session was bittersweet. Never found one remotely close. These pu’er sessions you just posted sounded awesome!
Yes I agree , Tony/ Origin Tea sourced quality teas, really unique and special selections. And we are all so sad he was forced to leave Taiwan, plus then not knowing what he is up to now 😢

p.s. your narrative photo assemblages are a very good reflection of your tasting notes.
the_skua
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Joined: Fri Jan 05, 2018 8:22 am

Sun Feb 04, 2018 6:25 pm

Finished off a session of 2017 Crimson Lotus Storm Breaker today. I really don't think this tea is worth the money they're asking. It's good, moderately complex and surprisingly drinkable for 2017 (after two washes, dry leaf was super wo dui), but it doesn't last and it's not that complex.

The two other Crimson Lotus samples I've had lately (2014 Bulang Tribute and 2015 Gu Ming Xiang Bing) were both middle of the road in my opinion. The Bulang had advanced aging and Gu Ming blend was a bit awkward (Yiwu sweetness emptied fast). I know I'm probably not on top of their in-demand offerings before they sold out, but I wasn't impressed.
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CWarren
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Thu Feb 08, 2018 11:52 pm

2006 Ye Chawang Sheng Pu’er Cha from Yangqing Hao via Liquid Proust Teas. Figs, black pepper, leather and even surprising notes that I can only compare to friendship cake. Creamy mouthfeel and a nice mellow qi. Really enjoyable late night session.
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lopin
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Fri Feb 09, 2018 8:59 am

name:2008 Chun Ming Jia Ji Tuo
from:Chun Ming
type: sheng
year: 2008
g/ml: 6/100
temp: 100
notes: hard to pry as any tuo, leaves looking good not as chopped as most of XG tuos. There was a huge twig inside.

3 steeps in and there is no bitterness, only slight astringency and slight sweet aftertaste. Soup smells spicy woody but leaves in gaiwan give also smell of dried plum and some spice.
Invirogates a bit and got hunger.

In between next steeps sweetness growths and leaves have relatively strong pleasant aftertaste and salivated mouth. I was not impressed after 3 steeps but going forward it opens up and is joy now. Guess i will do 2-3 more steeps and it is done.
75/100

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Last edited by lopin on Fri Feb 09, 2018 2:48 pm, edited 1 time in total.
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Psyck
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Location: Bangalore, India

Fri Feb 09, 2018 9:23 am

lopin wrote:
Fri Feb 09, 2018 8:59 am
...
notes: hard to pry as any tuo, leaves looking good not as chopped as most of XG tuos. There was a huge wig inside.
...
Sounds like a pretty inwigorating (sic) tea.
lopin
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Fri Feb 09, 2018 2:49 pm

Psyck wrote:
Fri Feb 09, 2018 9:23 am
lopin wrote:
Fri Feb 09, 2018 8:59 am
...
notes: hard to pry as any tuo, leaves looking good not as chopped as most of XG tuos. There was a huge wig inside.
...
Sounds like a pretty inwigorating (sic) tea.
Haha, sorry must be hair in my eye, corrected
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CWarren
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Joined: Tue Oct 10, 2017 1:36 pm

Fri Feb 09, 2018 9:54 pm

lopin wrote:
Fri Feb 09, 2018 2:49 pm
Psyck wrote:
Fri Feb 09, 2018 9:23 am
lopin wrote:
Fri Feb 09, 2018 8:59 am
...
notes: hard to pry as any tuo, leaves looking good not as chopped as most of XG tuos. There was a huge wig inside.
...
Sounds like a pretty inwigorating (sic) tea.
Haha, sorry must be hair in my eye, corrected
A twig makes much more sense. I was imagining an earwig or a very tiny toupee.

“inwigorating” Psyck :lol:
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Elise
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Sun Feb 11, 2018 2:38 pm

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Yiwu Zhengshan sheng 2001, one of my favorite ever.
lopin
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Mon Feb 12, 2018 4:04 pm

Teamail today from wuguling 2016 Zhen Pin sheng. 10pm but curiosity... Was not expecting much but agree with the seller who states that "soup colour is golden and bright, the taste is rich, fresh and brisk, and the aroma is fruity and floral scent." It is yeasty mellow sweet with tones of gooseberry and cassius and aroma that reminds better bi luo chun. Cake is made of small leaves with lots of tips. Solid round honey aftertaste without astringency. Wuguling is hit and miss, this one is hit for me. No time for sleep now.
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