What Pu'er Are You Drinking

[Chadrinkincat]

Craftsmanship looks good on this one. Oddly I've actually come accross quite a few of these lately but they're either far too big (600ml) or mediocre details. Do you happen to know if f1 made these in 80-120ml?

Yes. F1 does produce a smaller version of this pot but it’s slightly bigger than your preferred size. It’s approximately 150cc.

Cheers!

I wondered if that was the case since that's the smallest size I've come across. Sorta a shame they didn't produce an 80ml version.

[debunix]

Enjoying a very nice session with some pieces of a broken up 'mystery tuo': it's a mystery because I can't remember where it came from--maybe from my local brick and mortar shop. Tasty sweet, earthy, forest humus rather than mushroom, hint of plum fruit. Nice deep red/amber liquor.

[Stephen]

2010 Autumn Nan Nuo sheng pu er from YS. I like this for it's thickness and smooth mouth/throat feel. It's meadow floral with some camphor; sometimes mushroomy. It's a rough looking and dense brick; plenty of woody stems. Nothing fancy, but it's becoming an easy drinking favorite.

[debunix]

Enjoying some loose 1999 Yiwu Sheng that I got from Origin Tea a few years back. It is delightfully reminiscent of the thick humus in a dense, damp forest--both are composed of fermenting leaves. This puerh is light, a little sweet, no bitterness any where. A simple unglazed Petr Novak shiboridashi complements it perfectly.

[d.manuk]

I’ve drunk a lot of sheng puer the past 3 days. I’ve been testing my heini, duanni and zini pots, after resetting and then seasoning them. After all of my tests, the heini surprisingly beat out both the zini and duanni for both mild and bitter sheng. At least, with bitter sheng the duanni and heini were pretty much on equal footing.

I’ve had (in order from best to worst):
2015 Hojo’s Ma An Shan
2018 Hojo’s Da Xue Shan Wild
2014 Xin Banzhang from MyTeaGuy
2014 Hojo’s Wu Liang
2005 Changtai Noble Lucky Auspicious Oyster Banzhang
2004 Chen’s Teapot Jinzhushan


The Ma An Shan is very good. I need to buy more. I’m not sure if it qualifies as an oolong puer but I like it much more than any of the other teas on the list. It’s very easy and pleasant drinking. Has anyone had it before? I’d love to get some other recommendations based on that from someone that’s had it as well.

The Da Xue Shan has changed a lot in the few months I’ve had it. The flavor progression in the past few months has gone from green tangerine to green apple and now it’s heading to orange tangerine.

The 2014 Xin Banzhang was nice, the aroma was good in the dry leaf but didn't translate as much into the cup. The energy of the brew is very strong.

The other teas in their present state are not worth describing or buying if your tastes are similar to mine.

Teapots: 90’s heini, modern duanni, modern zini

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[d.manuk]

Enjoying some loose 1999 Yiwu Sheng that I got from Origin Tea a few years back. It is delightfully reminiscent of the thick humus in a dense, damp forest--both are composed of fermenting leaves. This puerh is light, a little sweet, no bitterness any where. A simple unglazed Petr Novak shiboridashi complements it perfectly.

Can I see which cups you use for drinking puer?

[debunix]

I don't use special cups for puerh. I fit the size of the cup to the size of the pot, and pick by whim as much as anything else. This session I drank from the twin of this Seigan Hagi, which is currently my number one cup in rotation at my primary office

[Teachronicles]

I don't use special cups for puerh. I fit the size of the cup to the size of the pot, and pick by whim as much as anything else. This session I drank from the twin of this Seigan Hagi, which is currently my number one cup in rotation at my primary office

Awesome cup debunix. And looks like a nice pot too, is it a novak?

[d.manuk]

Treating myself by having tea at night...!

Drinking 2003 Spring wild Yi Wu Pu Er Qizi Bing Cha from Tea Masters before dinner. The tea is very nice, quite sweet no notable bitterness or astringency. Omg I started to burp a bit towards the end of the session... I’ll have to pay attention to see if it happens next time I drink it

[debunix]

This session I drank from the twin of this Seigan Hagi, which is currently my number one cup in rotation at my primary office

Awesome cup debunix. And looks like a nice pot too, is it a novak?

Thanks! The pot is a Petr Novak from his TC special offer of wood-fired shino. It is my number-one for sencha, and it's main competition--if I'm less thirsty--is one of his shiboridashi. It's a bit too big for a many-infusion sheng puerh....so I have some smaller Petr treebark and bizen-style pots & shibos for that.

And to bring the conversation back round to puerh....yesterday's tea at work was a thermos full of my 'mystery tuo', probably purchased from Wing Hop Fung's brick & mortar store, where they're not strong on detailed English labels. Earthy and sweet and just a hint of funk at the edges, drunk from a large nuka yunomi by Ray Morales.

[Stephen]

2001 CNNP 7572 Hong Kong stored. This is one of my favorite ripe teas. It's smooth and long lasting with a nice ginseng fragrance.

[debunix]

Looks like a tasty session.

I'm enjoying some bamboo-aged YiWu peurh from NorbuTea today, a 2008 harvest that I happily purchased a lot of at the time. It is aging nicely, still mellow but with some kick, the caramel elements still there, but not too sharp or bitter even when forced into thermos brewing--one of the few shengs I trust to tolerate this sort of abuse.

[d.manuk]

I tried 2005 Nanqiao Purple Peacock and 2005 Yichanghao Gedeng Zhenpin.
Both had a pretty muted flavor and were astringent. The Zhenpin was somewhat sweet but I wouldn't say either one was very good or had notable flavor for me to enjoy... I threw these out of the pumidor and felt confident enough in the tea selection inside to place 6g of a mid 1960's puer I had bought for myself as a special treat.

[d.manuk]

I'm having 2005 Bulang (acquired through Atlas).

It has a very negligible flavor, mild sweetness. However, the tea has a very nice qi. Once I take a sip of this tea, my throat feels warm, it travels down to my chest where it stays for a bit and spreads out from my heart, then after 15 seconds after that it arrives at my stomach. The tea makes me feel warm, makes my arms pulsate a little bit. The strength of the feeling fades after a few minutes but there's a lingering echo.

The smell of my heini pot's lid when brewing this tea is surprisingly floral. It doesn't translate into the tea though. The tea's flavor is like the very end of a puer that you simmer over a stovetop -- vaguely mildly sweet, not very astringent. Had a good session tonight.

[pedant]

07 yqh lingya for me tonight

a lovely tea. rarely disappoints. i think it's my favorite tea from yqh.

side note: the blend seems more consistent than other yqh productions with less session-to-session variation.