I like the Spring of Menghai cakes and 7532's as options for high priced 7542 series. They punch well and are about a third cheaper in the wallet.Balthazar wrote: ↑Sun Oct 23, 2022 6:10 amYes, the last few years' (close to a decade) prices have been insane and I don't know anyone buying those teas for drinking...
Still, I think some of the earlier ones are worth the prices they command (at least auction prices). Speaking of which I am drinking the 801 7542 today, which I consider a solid daily drinker though a bit lacking in the energy compartment.
What Pu'er Are You Drinking
I have to admit, I've been getting a lot of perverse enjoyment from reading your posts about your adventures with traditional storage...
I'm having this same 1999 loose leaf tea today; I'd call it traditional storage which has tamed the underlying tea's original astringency but hasn't removed its youthful vigour, with simple flavours but a pleasant feeling. It still tastes 'raw' and hasn't been 'cooked' by the storage.
However, I can understand why you may feel differently; it must be hard to get the flavour profile of "soiled diaper" out of your mind once that description makes its way into there... I'd suggest avoiding any other traditional teas until you've recovered (unless you want to get any other samples out of the way before beginning your road to recovery).
Andrew
Exploring more of my first order from Ketlee.in....
2022 Ketlee spring gushu sheng cake:
The dry leaf has a lovely rich plummy fruity earthy scent.
4 grams of leaf in a Petr Novak treebark pot:
10 seconds boiling water and the rinse is sweet, malty, vegetal, a touch bitter, and quite nice.
10 seconds again...still sweet, malty, vegetal, herbs, hint of bitter
10 seconds again….nice….
20 seconds…still liking this one very much
20 seconds….bitter coming out a bit but still malty/earthy and pleasingly herbaceous
….and I’ve lost track of the infusions….now out to 7 or 8, still very short and dilute, because that’s how I roll, but I like this quite a bit.
2022 Ketlee spring gushu sheng cake:
The dry leaf has a lovely rich plummy fruity earthy scent.
4 grams of leaf in a Petr Novak treebark pot:
10 seconds boiling water and the rinse is sweet, malty, vegetal, a touch bitter, and quite nice.
10 seconds again...still sweet, malty, vegetal, herbs, hint of bitter
10 seconds again….nice….
20 seconds…still liking this one very much
20 seconds….bitter coming out a bit but still malty/earthy and pleasingly herbaceous
….and I’ve lost track of the infusions….now out to 7 or 8, still very short and dilute, because that’s how I roll, but I like this quite a bit.
Big question is how does it compare to Chinese sheng? Never encountered malt in sheng before...debunix wrote: ↑Sun Jan 01, 2023 11:57 pmExploring more of my first order from Ketlee.in....
2022 Ketlee spring gushu sheng cake:
The dry leaf has a lovely rich plummy fruity earthy scent.
4 grams of leaf in a Petr Novak treebark pot:
10 seconds boiling water and the rinse is sweet, malty, vegetal, a touch bitter, and quite nice.
10 seconds again...still sweet, malty, vegetal, herbs, hint of bitter
10 seconds again….nice….
20 seconds…still liking this one very much
20 seconds….bitter coming out a bit but still malty/earthy and pleasingly herbaceous
….and I’ve lost track of the infusions….now out to 7 or 8, still very short and dilute, because that’s how I roll, but I like this quite a bit.
Thoroughly enjoyed this pot of 2012 Cloud Watching from EoT.
Lots going on in that liquor and I am getting the gushu vibes from it.
A good reminder to explore more out of the way productions.
Lots going on in that liquor and I am getting the gushu vibes from it.
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