I had an interesting experience in trying a 2006 Kokang Myanmar sheng yesterday. It's not quite there yet for aging, but definitely drinkable at this stage. I think the smoke, bitterness, and astringency will ease up further over the next 5 years or so, and tobacco and sweeter floral and dried fruit flavors will evolve further.
It was interesting related to meeting with the Kokang producer later in the day at a Bangkok expo, and trying the 2018 version of the tea, along with shu and black tea they brought. They seem better at processing now, with smoke not really present, and that really high level of compression resolved.
One of their staff, apparently a fifth generation tea producer there, showed a video of processing facilities where the very large woks are sealed off from allowing for smoke contact with the tea.
All that looks exactly as you'd expect but I'll still share a link to photos of the expo booth visit:
What Pu'er Are You Drinking
2012 YS “Qiu Yun” Wild Arbor Raw Yi Wu
The 2013 I had yesterday is worth the higher price! So flavourful. The Qiu Yun is lighter, so has its place depending on what your looking for. And the scene this morning was tranquil to say the least.
The 2013 I had yesterday is worth the higher price! So flavourful. The Qiu Yun is lighter, so has its place depending on what your looking for. And the scene this morning was tranquil to say the least.
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I have a sample here of the 2012 YS “Qiu Yun” and like it quite a bit. It will be added to my next order. And now that you mention the 2013 YS "Xiang Ming" I'll have to try that too. ThanksNoonie wrote: ↑Mon Jul 15, 2019 5:46 am2012 YS “Qiu Yun” Wild Arbor Raw Yi Wu
The 2013 I had yesterday is worth the higher price! So flavourful. The Qiu Yun is lighter, so has its place depending on what your looking for. And the scene this morning was tranquil to say the least.
B4588626-937C-4DE7-8883-BEE9989123C5.jpeg
I’ve been alternating between each of these on morning at the cottage. I’m using only a Gaiwan and Cup...no scale to weigh the leaves or timer. The Qiu Yun is really good! Maybe the first time I had it I used too little leaf, anyway I’ve had it twice since and I really like it (and ordered two cakes).
I've really been enjoying the Xiaguan Tibetan mushrooms I picked up a few months back.
Early 2000s (possibly late 90s), stored in HK for 5-6 years and then in Malaysia. This is the kind of tea I could probably drink every day for the rest of my life and not tire of it. Camphor, just a tiny hint of the Xiaguan smokiness (of which I am a big fan) as well as a slight taste of chocolate and raisins. It's somewhat thin towards the later steeps but I don't mind.
If I could relocate anywhere and keep my current job, I'd probably pick Malaysia. For it's puer storage conditions. And for the durian
(After 10 steeps of the Tibetan mushroom, I am now drinking a much younger Xiaguan tuo. Too lazy to open my crock and read the label, but it's from 2012 and it's been stored in "natural Norwegian storage" since 2014 and until two months or so ago (since then crock storage at around 22-23 degrees Celsius and at 70% RH). It's survived remarkably well, probably due to the tight compression.)
Early 2000s (possibly late 90s), stored in HK for 5-6 years and then in Malaysia. This is the kind of tea I could probably drink every day for the rest of my life and not tire of it. Camphor, just a tiny hint of the Xiaguan smokiness (of which I am a big fan) as well as a slight taste of chocolate and raisins. It's somewhat thin towards the later steeps but I don't mind.
If I could relocate anywhere and keep my current job, I'd probably pick Malaysia. For it's puer storage conditions. And for the durian
(After 10 steeps of the Tibetan mushroom, I am now drinking a much younger Xiaguan tuo. Too lazy to open my crock and read the label, but it's from 2012 and it's been stored in "natural Norwegian storage" since 2014 and until two months or so ago (since then crock storage at around 22-23 degrees Celsius and at 70% RH). It's survived remarkably well, probably due to the tight compression.)
Drinking an unknown Sheng pearl. It tastes nice and clean with a nasty dank flavor that I’m growing to crave now lol. Probably bad storage???
My brewed leaves have been in my gaiwan for a few hours now. Can I brew them again tomorrow morning and not get sick???
Hoping I can...
My brewed leaves have been in my gaiwan for a few hours now. Can I brew them again tomorrow morning and not get sick???
Hoping I can...
I brew many teas like that and some that go for days.Guy Juan wrote: ↑Sat Jul 20, 2019 9:23 pmDrinking an unknown Sheng pearl. It tastes nice and clean with a nasty dank flavor that I’m growing to crave now lol. Probably bad storage???
My brewed leaves have been in my gaiwan for a few hours now. Can I brew them again tomorrow morning and not get sick???
Hoping I can...
2007 CNNP 8891
This appears to be a heavily recommended sheng for beginners, and I can see why.
Fairly light on the astringency, but fairly balanced with sweetness in the early steeps.
This appears to be a heavily recommended sheng for beginners, and I can see why.
Fairly light on the astringency, but fairly balanced with sweetness in the early steeps.
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Yunnan Sourcing - 2010 Hai Lang Hao “Ba Ma Gong Chun” Nan Nuo Shan Ancient Arbor Raw.
This is the third sample I’m trying from YS. It’s a few years older than the others I’ve mentioned above, and more expensive. It’s a good balance between that upfront kick I’ve been getting in the mouth, followed by a deep smoothness that resonates for minutes after each cup. This one has the slightest wood taste but in a really good way.
This is the third sample I’m trying from YS. It’s a few years older than the others I’ve mentioned above, and more expensive. It’s a good balance between that upfront kick I’ve been getting in the mouth, followed by a deep smoothness that resonates for minutes after each cup. This one has the slightest wood taste but in a really good way.
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amazing session with 09 xzh jin xuan "golden brick" tonight.
supposedly yiwu + LBZ blend? good sweetness and very stimulating. a real treat. some tea is just exciting to drink.
supposedly yiwu + LBZ blend? good sweetness and very stimulating. a real treat. some tea is just exciting to drink.
i meant exciting in the moment and not in the anticipatory sense. similarly, i find spicy food exciting to eat. stimulating. grabs hold of your senses, hard to get distracted.
but i know what you mean about looking forward to teas
Enjoying my first taste of YS 2005 Lucky Brand "Yue Chen Yue Xiang" Yi Wu Raw. The leaves are a fairly dark brown/orange, and upon seeing them I thought the tea was going to be earthy/woody (not my thing), however, the smell of the dry leaves only had hints of these scents. The wet leaves are a bit more woody then earthy. The taste is a combination of woody, honey and is quite smooth with a nice touch of astringency. It's not an overwhelming tea, like the 2010 Hai Lang Hao I mentioned above, but it's a good value, semi-aged (aged?) Sheng. I have two samples of this, I'm having it at work in a small gaiwan, but I'm going to leave the other sample for home and will brew in a yixing.
Highlights from the past week:
2015 Jiu Wan Impression ripe. Just finished a cake. I really enjoy this tea and am glad I have a tong to go. Only drawback is an abundance of stems/twigs making for a coarse looking cake. A good value at YS in my opinion.
2009 Big Classic "Remote Mountain Old Tree" ripe. Just finished a cake of this too. A good, strong and clean tea, but somehow lacking for me.
2016 Yun Hai Zhi Dian Huang Shan raw. This tea continues to develop. It started out ethereal and has become denser and fuller. I think I prefer the uncultivated teas such as this.
2017 Kunlu Wild raw from EOT. Just revisited and finished a sample. This has that ye sheng cha profile that I'm not always fond of, but I enjoyed this. It seems to be aging well.
2015 Jiu Wan Impression ripe. Just finished a cake. I really enjoy this tea and am glad I have a tong to go. Only drawback is an abundance of stems/twigs making for a coarse looking cake. A good value at YS in my opinion.
2009 Big Classic "Remote Mountain Old Tree" ripe. Just finished a cake of this too. A good, strong and clean tea, but somehow lacking for me.
2016 Yun Hai Zhi Dian Huang Shan raw. This tea continues to develop. It started out ethereal and has become denser and fuller. I think I prefer the uncultivated teas such as this.
2017 Kunlu Wild raw from EOT. Just revisited and finished a sample. This has that ye sheng cha profile that I'm not always fond of, but I enjoyed this. It seems to be aging well.
Today I drank one of my favorites. It's from Lau Yu Fat Tea Shop at Lok Fu Plaza in Hong Kong.
It's their 50th anniversary (1961 - 2011) puer, so it's eight years old now.
Bada and Bulang material and it has the taste and power to prove it.
The day before yesterday I was pleasantly surprised to find that a 20-dollar bing I bought
at Double Dogs in Bangkok's China Town a few years ago has turned into a very decent tea, very long lasting,
good bitterness and energy, and thick. Most of Double Dogs' tea is expensive for what you get, but their puer is
the exception. They only have a few but the master has a good palette. He speaks Thai, Chinese, and Japanese
exceedingly well. I bought three different bings from him and they are all worth what I paid for them and then some.
It's their 50th anniversary (1961 - 2011) puer, so it's eight years old now.
Bada and Bulang material and it has the taste and power to prove it.
The day before yesterday I was pleasantly surprised to find that a 20-dollar bing I bought
at Double Dogs in Bangkok's China Town a few years ago has turned into a very decent tea, very long lasting,
good bitterness and energy, and thick. Most of Double Dogs' tea is expensive for what you get, but their puer is
the exception. They only have a few but the master has a good palette. He speaks Thai, Chinese, and Japanese
exceedingly well. I bought three different bings from him and they are all worth what I paid for them and then some.