What Pu'er Are You Drinking

Puerh and other heicha
User avatar
StoneLadle
Posts: 347
Joined: Sun Aug 09, 2020 12:19 am
Location: Malaysia

Wed Aug 26, 2020 4:05 pm

TeaTotaling wrote:
Wed Aug 26, 2020 2:07 pm
2007 Mengku Sheng. Old, wild, Bingdao material.

Dry, pressed leaves are dark with copper undertones 🍁 Aroma is reminiscent of quality, woody, sweet pipe tobacco.

Mouthfeel is soft, thick, and heavy. Liquor is a beautiful red-orange.

Taste reminds me of sticky red raisins, elderberry syrup, and cherry sweets 🍒 Slightly medicinal 🩸 and herbaceous 🌿

Wet leaves smell of menthol and homemade cough syrup.

Energy is grounding and woozy. Strength is evident and persisting.

Saluti!
Incredible aging for a 13 year tea, the material must have been 5 years old at least. Mouthfeel is one of the most difficult and torturous things for sheng PE to develop! Energy sounds desirable too. Congratulations! Tanti auguri!
User avatar
OCTO
Posts: 1120
Joined: Wed Aug 15, 2018 6:25 pm
Location: Penang, Malaysia

Wed Aug 26, 2020 5:31 pm

StoneLadle wrote:
Wed Aug 26, 2020 3:57 pm
Iizuki wrote:
Wed Aug 26, 2020 2:12 pm
klepto I agree that a puer session is a great reason to wake up! It's lovely to watch the sun rise while peacefully enjoying the nuances of a well developed sheng.
Right now, i'm wide awake from totally overdoing it on a couple of teas from the 80s, and it's fast approaching 0500, perhaps I'll be sipping tea at sunrise in approximately 120 minutes... loving how we are staggered through in time yet on the same planet...
@StoneLadle

It’s almost sunrise!!
User avatar
TeaTotaling
Posts: 519
Joined: Sat Apr 25, 2020 3:08 pm
Location: Ohio

Wed Aug 26, 2020 5:32 pm

@StoneLadle 5 year old material would make sense. It has developed nicely. I acquired it from a friend in Taiwan, who originally selected the raw material to be pressed. I believe it has been stored in Taiwan ever since. I shall inquire further.

I brewed it in aged Di Cao Qing which I find complements aged sheng quite well, for my tastes. The excellent heat retention pulls a nice extraction, producing a comforting, steaming cup of tea.

I have enjoyed reading your posts, glad you came on board! 👍🏻 👍🏻
User avatar
OCTO
Posts: 1120
Joined: Wed Aug 15, 2018 6:25 pm
Location: Penang, Malaysia

Wed Aug 26, 2020 6:59 pm

TeaTotaling wrote:
Wed Aug 26, 2020 5:32 pm

I brewed it in aged Di Cao Qing which I find complements aged sheng quite well, for my tastes. The excellent heat retention pulls a nice extraction, producing a comforting, steaming cup of tea.
@TeaTotaling

That’s my favorite DCQ combo... 🥳🥳🥳

Cheers!!!
DailyTX
Posts: 878
Joined: Wed Jul 03, 2019 4:43 pm
Location: United States

Wed Aug 26, 2020 11:19 pm

After a busy work day, brewing a pot of Chang Tai 2005 peak of the clouds puerh. Mellow tea, almost no astringency, and very forgiving if I loose track of time and over steep it :lol:
User avatar
StoneLadle
Posts: 347
Joined: Sun Aug 09, 2020 12:19 am
Location: Malaysia

Thu Aug 27, 2020 3:25 am

OCTO wrote:
Wed Aug 26, 2020 5:31 pm

It’s almost sunrise!!
I dozed off at around 0600, got up at 0930, shot out the door and now crawled back home...

totally over did it, but that 80s Guandong cake.... whoa...
User avatar
StoneLadle
Posts: 347
Joined: Sun Aug 09, 2020 12:19 am
Location: Malaysia

Thu Aug 27, 2020 3:31 am

DailyTX wrote:
Wed Aug 26, 2020 11:19 pm
After a busy work day, brewing a pot of Chang Tai 2005 peak of the clouds puerh. Mellow tea, almost no astringency, and very forgiving if I loose track of time and over steep it :lol:
I've been intrigued with these Chang Tai productions. What was the colour of the broth if you don't mind me asking?
User avatar
StoneLadle
Posts: 347
Joined: Sun Aug 09, 2020 12:19 am
Location: Malaysia

Thu Aug 27, 2020 3:34 am

TeaTotaling wrote:
Wed Aug 26, 2020 5:32 pm
StoneLadle 5 year old material would make sense. It has developed nicely. I acquired it from a friend in Taiwan, who originally selected the raw material to be pressed. I believe it has been stored in Taiwan ever since. I shall inquire further.
Hiya @TeaTotaling I am totally totally intruiged... the story deepens...

..and glad to be here, it's all @OCTO's fault...
Noonie
Posts: 360
Joined: Tue Dec 12, 2017 12:30 pm
Location: Ontario, Canada

Thu Aug 27, 2020 6:00 am

First brewing of Yunnan Sourcing 2019 Heng Tong Hao “Dragon Cake”. Was free from YS US site with $200 order. If I was to recommend a Shou Pu’er as someone’s first foray into Shou this would be a keeper. It’s not overwhelming, has no wet pile taste though has a touch of malted sweetness to make it a great beginner Shou tea. While it’s not very complex, it’s a great value (free! Or for $39 for a 357g cake). I’m not experienced enough to take a guess at how it will age, but I would say it would improve subtly.
User avatar
OCTO
Posts: 1120
Joined: Wed Aug 15, 2018 6:25 pm
Location: Penang, Malaysia

Thu Aug 27, 2020 6:23 am

StoneLadle wrote:
Thu Aug 27, 2020 3:34 am
TeaTotaling wrote:
Wed Aug 26, 2020 5:32 pm
StoneLadle 5 year old material would make sense. It has developed nicely. I acquired it from a friend in Taiwan, who originally selected the raw material to be pressed. I believe it has been stored in Taiwan ever since. I shall inquire further.
Hiya TeaTotaling I am totally totally intruiged... the story deepens...

..and glad to be here, it's all OCTO's fault...
Somehow I felt a nagging itch in my ear.... hahahahaha.....
User avatar
TeaTotaling
Posts: 519
Joined: Sat Apr 25, 2020 3:08 pm
Location: Ohio

Thu Aug 27, 2020 10:29 am

OCTO wrote:
Wed Aug 26, 2020 6:59 pm
TeaTotaling wrote:
Wed Aug 26, 2020 5:32 pm

I brewed it in aged Di Cao Qing which I find complements aged sheng quite well, for my tastes. The excellent heat retention pulls a nice extraction, producing a comforting, steaming cup of tea.
TeaTotaling

That’s my favorite DCQ combo... 🥳🥳🥳

Cheers!!!
Great minds...drink alike.

Cheers!!!
User avatar
TeaTotaling
Posts: 519
Joined: Sat Apr 25, 2020 3:08 pm
Location: Ohio

Thu Aug 27, 2020 10:32 am

StoneLadle wrote:
Thu Aug 27, 2020 3:34 am
TeaTotaling wrote:
Wed Aug 26, 2020 5:32 pm
StoneLadle 5 year old material would make sense. It has developed nicely. I acquired it from a friend in Taiwan, who originally selected the raw material to be pressed. I believe it has been stored in Taiwan ever since. I shall inquire further.
Hiya TeaTotaling I am totally totally intruiged... the story deepens...

..and glad to be here, it's all OCTO's fault...
I'll let you know!

@OCTO tends to have an influence, I'm not sure it's always a positive one either. I'll give him the benefit of the doubt, though.
DailyTX
Posts: 878
Joined: Wed Jul 03, 2019 4:43 pm
Location: United States

Thu Aug 27, 2020 3:43 pm

StoneLadle wrote:
Thu Aug 27, 2020 3:31 am
DailyTX wrote:
Wed Aug 26, 2020 11:19 pm
After a busy work day, brewing a pot of Chang Tai 2005 peak of the clouds puerh. Mellow tea, almost no astringency, and very forgiving if I loose track of time and over steep it :lol:
I've been intrigued with these Chang Tai productions. What was the colour of the broth if you don't mind me asking?
@StoneLadle
Dark amber/honey color. Although it’s from 2005, it can use a bit more aging. I am in the West, aging process tends to be slower as I don’t have the humidity. I have a yellow mark zhongcha around 2003 production that’s stored in Sacramento California by a seller. The tea taste like 5-10 years old.
Noonie
Posts: 360
Joined: Tue Dec 12, 2017 12:30 pm
Location: Ontario, Canada

Thu Aug 27, 2020 3:47 pm

Just opened a cake of Yunnan Sourcing “Ye Sheng Cha” Wild Tree Purple Tea of Dehong. I placed a couple of large (for me) orders from YS US site in the spring as I was falling down the pu'er rabbit hole. So far this is the best sheng I've had from the lot. I brewed it 10x, out to just under 2 minutes, using a 100ml gaiwan and 7g of leaf. About 10s between steeps though I miss that window here and there. I was seriously going to fill up my kettle and keep going but I have some other things I needed to do and won't have time later, but next time I think I can push this to 15 steeps. I have to give myself more time :mrgreen:
faj
Posts: 710
Joined: Mon Oct 14, 2019 6:45 am
Location: Quebec

Thu Aug 27, 2020 4:13 pm

Noonie wrote:
Thu Aug 27, 2020 3:47 pm
I brewed it 10x, out to just under 2 minutes, using a 100ml gaiwan and 7g of leaf. About 10s between steeps though I miss that window here and there.
Do you mean you drink all of the boiling tea you just poured out in 10s, then prepare the next infusion?
Post Reply