What Pu'er Are You Drinking

[Noonie]

Noonie just clean it well and as stated white vinegar can do a lot. If you let the fridge heat up in the sun it will give you the best indicator on what it can smell like.

Picked up the fridge. It was clean inside. Just black plastic, glass door and metal shelves (took them out). Smells plastic like. Nothing foul. I washed it with vinegar and have it sitting outside to air out. Might give it one more vinegar wash and more air time. Then I’ll bring it in and leave the door open for days.

I’m thinking once I out about 8-10 cakes in there, boveda packs and let it rest, I’ll only be smelling Pu!

[wave_code]

its been cloudy and raining on and off the last few days, so it time for some shu today. Ming Sheng Hao 2019 Gu Shu Yan from Chawang. Lots of camphor/menthol aroma at first, some slight smokiness, but as the brews go on I get a very sea salty/ocean umami flavour that is really nice on a chilly day.

[mrmopu]

Noonie just clean it well and as stated white vinegar can do a lot. If you let the fridge heat up in the sun it will give you the best indicator on what it can smell like.

Picked up the fridge. It was clean inside. Just black plastic, glass door and metal shelves (took them out). Smells plastic like. Nothing foul. I washed it with vinegar and have it sitting outside to air out. Might give it one more vinegar wash and more air time. Then I’ll bring it in and leave the door open for days.

I’m thinking once I out about 8-10 cakes in there, boveda packs and let it rest, I’ll only be smelling Pu!

Just try and get as much out as possible. Also keep a check on the stuff you have in there with regular sampling till you see how it performs.

[debunix]

I was going to grab some medium-roast oolong, but my hand first plucked up some Hui Run of Bulang shu puerh from Yunnan Sourcing, and turns out that was just right. It's relaxing and mellow and things have cooled off enough this evening that shorts and tank top aren't always enough unless I keep up with hot tea. I'd gotten into a habit of mostly brewing up my shu pu at work, but since we're sharing less from the thermos at work due to COVID-19, they've been a bit neglected. So nice to get back to this one again, earthy, sweet, plummy.

[Bok]

Private factory Gushu, 2006... clean, fragrant and long lasting tea.

[Balthazar]

2006, private factory ... I'm going to guess it's either Xiaguan or Menghai

[.m.]

2006, private factory ... I'm going to guess it's either Xiaguan or Menghai

Lots of small private "factories" back then. It's around the time when the government forced small family producers to create dedicated workshops in order to be allowed to press maocha into cakes and to sell them on the market.

@Bok Sounds nice.

[Balthazar]

Yeah, I figured it was something smaller in scale. Bad pun on the fact that by 2006 there weren't many state-owned factories left..

[.m.]

Lol. My bad.

[debunix]

Finishing a session with Hui Run of Bulang shu puerh in my Petr Novak woodfired pot and a Tony Ferguson shino chawan, but the poppy outshone all.

I was horrified to have knocked this poppy bloom cleanly off its base as I as pulling out a nearby unwanted weed yesterday. I decided it deserve a fine teacup as a resting place, and when it started to close last night, I thought it was just done, because....no stem, knocked off its base. But here it is this morning, opened and lighting up my tea table, POPPY TOUGH!

[Jules_Ludwig]

Todays first Pu is my daily drinker Yiwu from 2016. Develops pretty nice in a really not airtight clay jar.

[Victoria]

Todays first Pu is my daily drinker Yiwu from 2016. Develops pretty nice in a really not airtight clay jar.

Welcome to TeaForum @Jules_Ludwig. Nice set up.

[Jules_Ludwig]

Thank you, @@Victoria

I got the pot last week and so far I'm very happy with its performance.

[klepto]

What's the best yixing clay to use for raw puerh? Thanks to @pantry, who pointed me in the direction of some great places to get puerh I picked up a sample pack from Bana Tea. Btw why is puerh so popular? I learned about the probiotics benefits the hard way

[TeaTotaling]

What's the best yixing clay to use for raw puerh? Thanks to pantry, who pointed me in the direction of some great places to get puerh I picked up a sample pack from Bana Tea. Btw why is puerh so popular? I learned about the probiotics benefits the hard way

I personally like a pure Zisha Zini. I feel like it's a good middle ground clay, porous but not too much so. Allowing for a good seasoning to develop over time, while attenuating bitterness, preserving higher notes, and really rounding the liquor in a beautiful way.