What Pu'er Are You Drinking
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Ragamuffin
- Artisan
- Posts: 71
- Joined: Wed Jan 10, 2018 4:26 pm
- Location: Clearwater, FL
Just had a session with a sample of 2017 Gu Ming Xiang "Zheng Zhuan" Bu Lang Mountains Ripe from YS. Very interesting ripe, it has a bit of bitterness; not a lot, but probably the most that I've had in a ripe. It tastes of wood, light roast coffee, pumpkin, and dry green herbs with a light fruity sweetness. I'd be interested to see how this one will age, as it seems sort of in between raw and ripe. I'd definitely recommend it to fans of YS's Rooster King or other low fermentation ripes, and also specialty coffee fans, it reminds me of a good Columbian.
2017 Boat Captain from white2tea. Aside from some slight youthful bitterness this comes across older than it is in both taste and color. Absolutely loving the rich malt hue and the notes are very interesting. Heavy scented rose which I found surprising but amazing and white sugar mixed with what I can only describe as damp fresh cut grass. There is the usual young sheng apricot note but it’s very slight. Later steeps bring out a more aged smokey tobacco and oak barreled scotch character completely different than the initial sugary floral apricot. Beautiful golden hues rounded out the session at about steep twelve. This is going to age well and quickly given it’s small coin size. Glad I bought a handful of them but think I need more. Would make a great larger cake. A beautiful companion to White Whale.
* On a side note I’m loving the new digital infrared unit for my tetsubin. The last non digital model I had to replace twice due to a faulty thermostat knob so this is a welcome addition.
* On a side note I’m loving the new digital infrared unit for my tetsubin. The last non digital model I had to replace twice due to a faulty thermostat knob so this is a welcome addition.
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2002 Nan Jian Te Zhi Ripe Tuo from YS. I really like the cha qi and body feel of this tea. I think it has room to age too, drier storage thus far I assume. The price really increased though, not sure I would buy again at the current price.
2006 Yong De Hand Braided Wild Arbor Pu Erh Tea from Norbu Tea: I bought this quite a while back, a beautiful braided beeng, and the good news is that 7 years later it is very tasty, sweet, herbaceous, lightly earthy. I am sharing today with a new colleague at work who is just exploring tea because her significant other is Japanese and drinks a lot of tea. This one was a hit.
It's a beautiful beeng
And while this was from a long-ago session, the liquor is still a lovely golden shade
It's a beautiful beeng
And while this was from a long-ago session, the liquor is still a lovely golden shade
2017 Sloppy Jimbo from white2tea. I recently bought in a case of Boston Brown Bread, a hometown favorite composed of wheat flour, rye, corn meal, molasses, brown sugar and other delicious ingredients and all I could think while drinking this is how very suited it would be to this tea since the notes are so very similar. Some nice strong espresso characteristics present as well. Absolutely delicious.
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That’s one beautiful looking cake.debunix wrote: ↑Thu Mar 15, 2018 6:47 pm2006 Yong De Hand Braided Wild Arbor Pu Erh Tea from Norbu Tea: I bought this quite a while back, a beautiful braided beeng, and the good news is that 7 years later it is very tasty, sweet, herbaceous, lightly earthy. I am sharing today with a new colleague at work who is just exploring tea because her significant other is Japanese and drinks a lot of tea. This one was a hit.
It's a beautiful beeng
And while this was from a long-ago session, the liquor is still a lovely golden shade
I found it so compelling I took a series of photos before I broke into it....more on my flickr here if you're interested. Finished off yesterday's session with an overnight cool-brew delight this morning, after 15+ infusions last night.
Gaoshan? Or Gua Feng Zhai?Shine Magical wrote: ↑Sat Mar 17, 2018 7:18 pmI had a puer from Yiwu. I forgot the name of the village, but it started with a G and it’s higher up on Yiwu Mountain.
Does anyone know what the village is called? The puer was really good.
Yup, it was a 2008 Gua Feng Zhai. Courtesy of Theresa's secret stash from T Shop in NYC
Currently drinking 2000 Green Peacock from Essence of Tea. It's pretty hydrating instead of drying. The smokiness you smell in the gaiwan transforms into a faint lemon flavor in the brew
Last edited by d.manuk on Sat Mar 17, 2018 8:45 pm, edited 1 time in total.
Also do people here brew these small bits of their puer or leave them off? I always keep them out because I feel like they will just make the brew more bitter.
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And they also clog the spout sometimes...Shine Magical wrote: ↑Sat Mar 17, 2018 8:23 pmAlso do people here brew these small bits of their puer or leave them off? I always keep them out because I feel like they will just make the brew more bitter.
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I save them and then put them in a tea bag.
Bitterness can be reduced if you use lower temp when you brew it
I use a tea cake tray and tap the side to separate leaves from the dust. Some of what's pictured I would brew with no problem, but not the dust and tiny bits.Shine Magical wrote: ↑Sat Mar 17, 2018 8:23 pmAlso do people here brew these small bits of their puer or leave them off? I always keep them out because I feel like they will just make the brew more bitter.