Incredible aging for a 13 year tea, the material must have been 5 years old at least. Mouthfeel is one of the most difficult and torturous things for sheng PE to develop! Energy sounds desirable too. Congratulations! Tanti auguri!TeaTotaling wrote: ↑Wed Aug 26, 2020 2:07 pm2007 Mengku Sheng. Old, wild, Bingdao material.
Dry, pressed leaves are dark with copper undertones Aroma is reminiscent of quality, woody, sweet pipe tobacco.
Mouthfeel is soft, thick, and heavy. Liquor is a beautiful red-orange.
Taste reminds me of sticky red raisins, elderberry syrup, and cherry sweets Slightly medicinal and herbaceous
Wet leaves smell of menthol and homemade cough syrup.
Energy is grounding and woozy. Strength is evident and persisting.
Saluti!
What Pu'er Are You Drinking
- StoneLadle
- Posts: 347
- Joined: Sun Aug 09, 2020 12:19 am
- Location: Malaysia
@StoneLadleStoneLadle wrote: ↑Wed Aug 26, 2020 3:57 pmRight now, i'm wide awake from totally overdoing it on a couple of teas from the 80s, and it's fast approaching 0500, perhaps I'll be sipping tea at sunrise in approximately 120 minutes... loving how we are staggered through in time yet on the same planet...
It’s almost sunrise!!
- TeaTotaling
- Posts: 519
- Joined: Sat Apr 25, 2020 3:08 pm
- Location: Ohio
@StoneLadle 5 year old material would make sense. It has developed nicely. I acquired it from a friend in Taiwan, who originally selected the raw material to be pressed. I believe it has been stored in Taiwan ever since. I shall inquire further.
I brewed it in aged Di Cao Qing which I find complements aged sheng quite well, for my tastes. The excellent heat retention pulls a nice extraction, producing a comforting, steaming cup of tea.
I have enjoyed reading your posts, glad you came on board!
I brewed it in aged Di Cao Qing which I find complements aged sheng quite well, for my tastes. The excellent heat retention pulls a nice extraction, producing a comforting, steaming cup of tea.
I have enjoyed reading your posts, glad you came on board!
@TeaTotalingTeaTotaling wrote: ↑Wed Aug 26, 2020 5:32 pm
I brewed it in aged Di Cao Qing which I find complements aged sheng quite well, for my tastes. The excellent heat retention pulls a nice extraction, producing a comforting, steaming cup of tea.
That’s my favorite DCQ combo...
Cheers!!!
- StoneLadle
- Posts: 347
- Joined: Sun Aug 09, 2020 12:19 am
- Location: Malaysia
- StoneLadle
- Posts: 347
- Joined: Sun Aug 09, 2020 12:19 am
- Location: Malaysia
I've been intrigued with these Chang Tai productions. What was the colour of the broth if you don't mind me asking?
- StoneLadle
- Posts: 347
- Joined: Sun Aug 09, 2020 12:19 am
- Location: Malaysia
Hiya @TeaTotaling I am totally totally intruiged... the story deepens...TeaTotaling wrote: ↑Wed Aug 26, 2020 5:32 pmStoneLadle 5 year old material would make sense. It has developed nicely. I acquired it from a friend in Taiwan, who originally selected the raw material to be pressed. I believe it has been stored in Taiwan ever since. I shall inquire further.
..and glad to be here, it's all @OCTO's fault...
First brewing of Yunnan Sourcing 2019 Heng Tong Hao “Dragon Cake”. Was free from YS US site with $200 order. If I was to recommend a Shou Pu’er as someone’s first foray into Shou this would be a keeper. It’s not overwhelming, has no wet pile taste though has a touch of malted sweetness to make it a great beginner Shou tea. While it’s not very complex, it’s a great value (free! Or for $39 for a 357g cake). I’m not experienced enough to take a guess at how it will age, but I would say it would improve subtly.
Somehow I felt a nagging itch in my ear.... hahahahaha.....StoneLadle wrote: ↑Thu Aug 27, 2020 3:34 amHiya TeaTotaling I am totally totally intruiged... the story deepens...TeaTotaling wrote: ↑Wed Aug 26, 2020 5:32 pmStoneLadle 5 year old material would make sense. It has developed nicely. I acquired it from a friend in Taiwan, who originally selected the raw material to be pressed. I believe it has been stored in Taiwan ever since. I shall inquire further.
..and glad to be here, it's all OCTO's fault...
- TeaTotaling
- Posts: 519
- Joined: Sat Apr 25, 2020 3:08 pm
- Location: Ohio
Great minds...drink alike.OCTO wrote: ↑Wed Aug 26, 2020 6:59 pmTeaTotalingTeaTotaling wrote: ↑Wed Aug 26, 2020 5:32 pm
I brewed it in aged Di Cao Qing which I find complements aged sheng quite well, for my tastes. The excellent heat retention pulls a nice extraction, producing a comforting, steaming cup of tea.
That’s my favorite DCQ combo...
Cheers!!!
Cheers!!!
- TeaTotaling
- Posts: 519
- Joined: Sat Apr 25, 2020 3:08 pm
- Location: Ohio
I'll let you know!StoneLadle wrote: ↑Thu Aug 27, 2020 3:34 amHiya TeaTotaling I am totally totally intruiged... the story deepens...TeaTotaling wrote: ↑Wed Aug 26, 2020 5:32 pmStoneLadle 5 year old material would make sense. It has developed nicely. I acquired it from a friend in Taiwan, who originally selected the raw material to be pressed. I believe it has been stored in Taiwan ever since. I shall inquire further.
..and glad to be here, it's all OCTO's fault...
@OCTO tends to have an influence, I'm not sure it's always a positive one either. I'll give him the benefit of the doubt, though.
@StoneLadleStoneLadle wrote: ↑Thu Aug 27, 2020 3:31 amI've been intrigued with these Chang Tai productions. What was the colour of the broth if you don't mind me asking?
Dark amber/honey color. Although it’s from 2005, it can use a bit more aging. I am in the West, aging process tends to be slower as I don’t have the humidity. I have a yellow mark zhongcha around 2003 production that’s stored in Sacramento California by a seller. The tea taste like 5-10 years old.
Just opened a cake of Yunnan Sourcing “Ye Sheng Cha” Wild Tree Purple Tea of Dehong. I placed a couple of large (for me) orders from YS US site in the spring as I was falling down the pu'er rabbit hole. So far this is the best sheng I've had from the lot. I brewed it 10x, out to just under 2 minutes, using a 100ml gaiwan and 7g of leaf. About 10s between steeps though I miss that window here and there. I was seriously going to fill up my kettle and keep going but I have some other things I needed to do and won't have time later, but next time I think I can push this to 15 steeps. I have to give myself more time