What Pu'er Are You Drinking

Puerh and other heicha
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Teas We Like
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Mon Feb 10, 2020 1:47 pm

Rui wrote:
Mon Feb 10, 2020 7:49 am
2010 Yiwu Ching Song sheng from Shui Tang in Zurich. Excellent dry stored tea which brings back memories of past tea goodness. :D
Sounds tasty! Was it stored in Switzerland? Storage on the dry side can work really well with gentler yiwus.
Last edited by Teas We Like on Mon Feb 10, 2020 8:20 pm, edited 1 time in total.
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Victoria
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Mon Feb 10, 2020 3:36 pm

lUKAV28 wrote:
Mon Feb 10, 2020 5:17 am
Bok so it is more about the style of firing than the clay itself, right? Do you mind if I dig a bit deeper? When we are talking about reduction fired pots (in general) are we speaking solely about the looks or does this style of firing have an impact on the clay itself that is common for all the reduction fired pots? Or to put it this way. Would Hokujo's pots taste different if they weren't reduction fired?
I have never seen a reduction fired yixing pots before, so I am just a bit curious how would this type of firing impact lets say zini/zhuni/duanni/hongni clays. But I understand it is hard to generalize as you mentioned :).
Looking at my reduction fired pieces they all seem less porous and more high fired than the oxidation fired pieces from same region. Sometimes wood ash and other items are added during the reduction process to give a variety of wood fired textures to pieces that partially glaze the exterior. If Hokujo kiln pieces were oxidation fired they might be more porous, modifying the teas flavor and aroma profile more than a higher fired reduction piece. Just a thought. In this Hokujo thread, and here we discus how Hokujo yakishime (high fired stoneware) pieces are reduction fired showing a video with Shimizu Gengji discussing this. Lately, I am using more and more reduction fired mayake pieces by Yamada Sou and Taisuke Shiraiwa for roasted oolong.
Rui
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Tue Feb 11, 2020 2:42 am

Teas We Like wrote:
Mon Feb 10, 2020 1:47 pm
Rui wrote:
Mon Feb 10, 2020 7:49 am
2010 Yiwu Ching Song sheng from Shui Tang in Zurich. Excellent dry stored tea which brings back memories of past tea goodness. :D
Sounds tasty! Was it stored in Switzerland? Storage on the dry side can work really well with gentler yiwus.
It was stored locally until it came to Switzerland some two years ago.

It is really very tasty this particular cake but as usual for a Yiwu tea it was not cheap...
Last edited by Rui on Tue Feb 11, 2020 2:49 am, edited 1 time in total.
Rui
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Tue Feb 11, 2020 2:47 am

Spring 2018 Mao Er Duo Mibu gushu raw pu'er from Shui Tang in Zurich. Another great example of a yummy tea with its typical ancient trea leaves aroma and taste. This time I could only afford 25g :o .

Looking forward to visit this shop again in September...
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Tue Feb 11, 2020 10:22 am

Rui wrote:
Tue Feb 11, 2020 2:42 am

It was stored locally until it came to Switzerland some two years ago.

It is really very tasty this particular cake but as usual for a Yiwu tea it was not cheap...
Locally in Yunnan?
Yes, well aged Yiwu is not cheap especially if it's gushu...
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Thu Feb 13, 2020 11:06 am

Continuing a 2006 zhongcha I started yesterday... this is a strong tea, with some pleasant smokiness.
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gregcss
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Sun Feb 16, 2020 10:09 am

2017 shou "Storm Breaker" from Crimson Lotus Tea

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Stephen
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Sun Feb 16, 2020 12:44 pm

2001 CNNP 7572. Hong Kong stored. Aged, ginseng aromas. Smooth yet vibrant in the mouth. A favorite.
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Rui
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Mon Feb 17, 2020 6:02 am

2013 Chen Yun Ming - Da You series - Lao Mansa gushu sheng from Terre de Ciel in France

Another yummy tea this time purchased in France.
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Mon Feb 17, 2020 10:40 am

I am in the office, time for some 2008 8582 (batch 801). This tea is one of my favorites for the office, it's very reliable and has good lower notes from the larger leaf material.
Rui
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Tue Feb 18, 2020 2:01 am

2009 Ban Po Nannuo shan sheng 75gms sample from Les Thes Terre de Ciel in France.
Ken
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Wed Feb 19, 2020 5:58 am

2017 Xiaguan Lao Pao shu

I'm not much of a shu man but have done a good number of comparative tastings lately and this cheap Xiaguan seems to be my favorite out of more than 30 different ripes - YMMV.
Ken
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Fri Feb 21, 2020 7:00 am

2018 YS San Ceng Yun

Reminds me a bit of the 2015 Bannacha Jingmai Miyun (jungle juice with notes of spinach and nutmeg), but this tea is more pungent with a pretty strong kuwei, good balance, veeery long aftertaste (> 15min) and equally impressive durability.
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Bok
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Sat Feb 22, 2020 8:20 am

Sunsing Yiwu 2010. Nice.
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gregcss
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Sat Feb 22, 2020 2:30 pm

White2Tea 2019 Dangerfield.

This tea has some strength that is balanced to an extent with the light sweetness, apricot flavor aftertaste. Later infusions become more astringent and bitter, but not unpleasant. I like this one now and would probably be great with a few years of age and good storage.

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