What Pu'er Are You Drinking

[BriarOcelot]

I hear good things about Liquid Proust's blends, I hope you enjoy them

I just opened a cake of American Hao 7542 (901) from 2009. Really tasty stuff. Will get more of this, as my old 7542 stash is depleted and I can't exactly afford to rebuy it. For the price, and to be honest... just standing alone, it's excellent tea.

[gregcss]

2016 W2T TeaDontLie: Really nice overall. This is a nice mellow-ish, fruity, floral brew. Later steeps bring out astringency.

[LeoFox]

Merry xmas!

(Brown sugar shou from w2t)

[Bok]

Merry xmas!

(Brown sugar shou from w2t)

Nice set up Mr. Fox. One could say that even the pot represents one with its meandering lines, like the tail of said animal

[wave_code]

was eyeing up one of these pots the other day. if anyone knows more about the history of this shape and pattern I'm curious if it had any specific meaning/origin or if it was just ornamental artistry that became a classic shape. I really like this shape - nicely proportioned fang gu type pots are a favorite of mine, but I really love the lines on this. kind of makes me think of Tibetan style cloud motifs.

[LeoFox]

@Bok thank you for your kind words!

@wave_code

The pattern is known as ruyi, referring to this old good luck sceptre of unknown function (theories range from it being an ancient back scratcher to conversation scepter):

https://en.m.wikipedia.org/wiki/Ruyi_(scepter)

Here is a larger sized example

https://www.mudandleaves.com/store/p572 ... 250ml.html

I wish i could get more info on my pot.
It is from my uncle who claimed he bought it in the 80s. It is about 120 cc with great functionality, no smells and seems to add a subtle minerality to water compared to porcelain. Bok has suggested it is modern hongni, which would mean it is likely doped with some iron to make it a little more red. Maybe appointing this pot for shu was wrong, but i think they match aesthetically.

More pics
viewtopic.php?f=19&t=19&p=29908#p29908

[wave_code]

ah neat, thanks for that! The idea of the motif possibly also resembling a reishi mushroom makes me like it even more.

[polezaivsani]

@wave_code, EoT have such a pot in their clearance section now, just saying

[LeoFox]

wave_code, EoT have such a pot in their clearance section now, just saying

Wow that teapot really looks similar!

[wave_code]

wave_code, EoT have such a pot in their clearance section now, just saying

uh oh...

I've also seen a square version of this a couple times too which I think is also pretty catching- https://www.chawangshop.com/early-2000s ... 210cc.html

[Stephen]

Denong Wild 2013 Ripe Pu-erh from Bana Tea. This seems to be a lightly fermented shou. Of all the lighter shou that I've had this one is most like an aged sheng. There's a sheng like bitterness that comes through with longer steeps. It's smooth and interesting, and described as from wild leaves. All that said, I don't find myself reaching for this tea often, perhaps I just prefer a more solid shou or aged sheng instead.

[Stephen]

2020 YS Forest Tea. Brewed in a hong ni teapot, rather than a gaiwan. I like this one, it's very approachable considering it's age, but still interesting and full-bodied. It brewed out quite a while, when pushed it got a little astringent, but not unpleasantly so.

[obritten]

Hi all,

First post here. I was an active member of steepster and teachat but haven't been posting much lately. I've been drinking the 06 XZH black wrapper today. Very nice tea. Good potency in the throat and dark nutty sweetness. The quality of the qi is the main selling point. The aging process has been kind to this tea. I'm glad I have a couple cakes.

[DailyTX]

Last day of 2020, it has been a long year. Ending the year with Fengqing TF Tuocha 2006. Cheers!

[LeoFox]

Steeped a mysterious "brick shou" from LP. Not much more info than that. I suspect it is the 2018 Dragon Brick, a shou puerh brick from XiZiHao, since that is the only brick shou he sells.

Tastes different from all other shous i have had: subtle balance between herbal chinese medicine, light incense, fresh plum, strawberry jam, earthy minerality and beef bone broth. There is also a floral aroma like acacia and jasmine. The aromas and flavors shift as steepings progress. Infusions are very clear and elegant even with longer early brews. No wodui. No typical red bean paste sweetness.

Would really like to find more if i can only confirm what it is...