Well, it's not that the tea is bad or anything. I just don't like it enough to stock up
What Pu'er Are You Drinking
I've been buying heavy sheng samples lately even though I have a lot of Wuyi oolong just waiting for some attention
I better start drinking tea in the mornings and evenings to clear out the war chest.
you seem to be in the same boat as me but during the week for the past 6 or seven months all I have been drinking is tea from tea samples reseving weekends to sip teas from proper tea cakes or bricks. So far I seem to have hardly touched the level of tea samples in stock!
Taste every tea you want to taste, drink mainly teas you really like, minimize wasted tea : pick two.Rui wrote: ↑Thu Jun 25, 2020 7:33 amyou seem to be in the same boat as me but during the week for the past 6 or seven months all I have been drinking is tea from tea samples reseving weekends to sip teas from proper tea cakes or bricks. So far I seem to have hardly touched the level of tea samples in stock!
I've had three Pu'ers on rotation the last couple weeks:
2017 Yunnan Sourcing "Classic" Certified Organic Ripe. I drink this every other morning in an 80's' yixing pot, usually when I have time to enjoy it and I'm not rushing anywhere...mainly because it's so smooth, sweet and enjoyable. Not overly complex, but can be steeped many times.
2015 Yiwu Sheng Tai Raw from Camellia Sinensis. It's light, with some astringency, tasty but doesn't retain it's vigor beyond 5-6 steeps. I have this on the mornings where I have limited time, as I steep it around 6-7 times. I've had it in a Gaiwan though currently using a Chaozhou pot.
2011 Yunnan Sourcing "Man Tang Hong Number 2" Ripe. A nice contrast from the 2017 YS ripe above. No wet pile taste at all, slightly smoky in a good way. I have this after dinner most weekdays. Seems to help with digestion. Brewing in a Gaiwan.
2017 Yunnan Sourcing "Classic" Certified Organic Ripe. I drink this every other morning in an 80's' yixing pot, usually when I have time to enjoy it and I'm not rushing anywhere...mainly because it's so smooth, sweet and enjoyable. Not overly complex, but can be steeped many times.
2015 Yiwu Sheng Tai Raw from Camellia Sinensis. It's light, with some astringency, tasty but doesn't retain it's vigor beyond 5-6 steeps. I have this on the mornings where I have limited time, as I steep it around 6-7 times. I've had it in a Gaiwan though currently using a Chaozhou pot.
2011 Yunnan Sourcing "Man Tang Hong Number 2" Ripe. A nice contrast from the 2017 YS ripe above. No wet pile taste at all, slightly smoky in a good way. I have this after dinner most weekdays. Seems to help with digestion. Brewing in a Gaiwan.
Camellia Sinesis has some interesting and older cakes. How is the quality of their tea?Noonie wrote: ↑Thu Jun 25, 2020 9:45 amI've had three Pu'ers on rotation the last couple weeks:
2017 Yunnan Sourcing "Classic" Certified Organic Ripe. I drink this every other morning in an 80's' yixing pot, usually when I have time to enjoy it and I'm not rushing anywhere...mainly because it's so smooth, sweet and enjoyable. Not overly complex, but can be steeped many times.
2015 Yiwu Sheng Tai Raw from Camellia Sinensis. It's light, with some astringency, tasty but doesn't retain it's vigor beyond 5-6 steeps. I have this on the mornings where I have limited time, as I steep it around 6-7 times. I've had it in a Gaiwan though currently using a Chaozhou pot.
2011 Yunnan Sourcing "Man Tang Hong Number 2" Ripe. A nice contrast from the 2017 YS ripe above. No wet pile taste at all, slightly smoky in a good way. I have this after dinner most weekdays. Seems to help with digestion. Brewing in a Gaiwan.
It's been a while since i've tried any. The price of this cake makes me wonder: 50USD/100g
https://camellia-sinensis.com/en/pu-er- ... aiwan/2381
vs. 38USD/357g
https://kingteamall.com/collections/hai ... a-ripe-tea
Obviously there is a cost to importing teas to Canada and running a store, but still the price gap is huge. And yes, storage quality and batch can play a big role, but this is shu...
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2008 Sheng from Bu Lang in Menghai. Thick and full bodied! A pinch of bitterness up front followed through with coating sweetness. Pretty good!
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Last edited by TeaTotaling on Thu Jun 25, 2020 2:42 pm, edited 1 time in total.
Beautiful! Have you decided to dedicate this pot for ripe puerh, or still in the exploration stage?TeaTotaling wrote: ↑Thu Jun 25, 2020 12:25 pm2008 Bu Lang in Menghai. Thick and full bodied! A pinch of bitterness up front followed through with coating sweetness. Pretty good!
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Thanks @pantry! I should have specified, it's a Sheng! A rather strong infusion, but that's the way I like it. I have decided on Aged Sheng for this pot. Wonderful pairing, and working delightfully well!pantry wrote: ↑Thu Jun 25, 2020 1:55 pmBeautiful! Have you decided to dedicate this pot for ripe puerh, or still in the exploration stage?TeaTotaling wrote: ↑Thu Jun 25, 2020 12:25 pm2008 Bu Lang in Menghai. Thick and full bodied! A pinch of bitterness up front followed through with coating sweetness. Pretty good!
I’ve enjoyed their roasted Dong Ding, some of their Gyokuro and Sencha, and their Yancha. All are good, not stellar. But living in Canada and free shipping makes the value of most teas pretty good. And I have some of their teaware too.klepto wrote: ↑Thu Jun 25, 2020 10:29 amCamellia Sinesis has some interesting and older cakes. How is the quality of their tea?Noonie wrote: ↑Thu Jun 25, 2020 9:45 amI've had three Pu'ers on rotation the last couple weeks:
2017 Yunnan Sourcing "Classic" Certified Organic Ripe. I drink this every other morning in an 80's' yixing pot, usually when I have time to enjoy it and I'm not rushing anywhere...mainly because it's so smooth, sweet and enjoyable. Not overly complex, but can be steeped many times.
2015 Yiwu Sheng Tai Raw from Camellia Sinensis. It's light, with some astringency, tasty but doesn't retain it's vigor beyond 5-6 steeps. I have this on the mornings where I have limited time, as I steep it around 6-7 times. I've had it in a Gaiwan though currently using a Chaozhou pot.
2011 Yunnan Sourcing "Man Tang Hong Number 2" Ripe. A nice contrast from the 2017 YS ripe above. No wet pile taste at all, slightly smoky in a good way. I have this after dinner most weekdays. Seems to help with digestion. Brewing in a Gaiwan.
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Tea urchin's snake blend is a special tea for me. I love '13 version more, but ran out of it hence it's '14 version's turn. The resulting soup varies quite a bit depending on which leaves i end up picking and i tend to like this unpredictable nature, though i got a rather bland slice this morning, which was a bummer. It always is a bit astringent with a good sweet sensation lingering in the background. On the better days it'd taste of dried fruits, caramel and some woodiness. Less frequently the leather aroma would come through (the '13 version has more of it). And just couple sessions back i noticed how good the last steeps of it are - when the initial palate gives way to minerals and stone, but is still remains a subtle presence. Have been enjoying these last steeps a lot. Cheers!
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I have the 2013 spring version, its very good. It is what started me drinking sheng puerh.polezaivsani wrote: ↑Fri Jun 26, 2020 5:45 amTea urchin's snake blend is a special tea for me. I love '13 version more, but ran out of it hence it's '14 version's turn.