Jingmai Gulan (blend) 2021 (357g cake shipped: $220 / €210 from EU store incl. EU VAT [much better deal if in EU])
Lao Man E Sweet Gushu 2021 (357g cake shipped: $350 [only available in main store])
XP level: Know next to nothing about sheng, have sampled a small number, only a few of them young, from just two other sources. Some were interesting exploration, but nothing I'd reorder to drink.
Prep: 7.5g, 100C, porcelain teapot (125ml rinse, 100ml subsequent infusions, from a few seconds to >half an hour around #10)
These were both excellent to me. Lao Man E was almost love at first sip, but did take finishing 1-2 non-rinse infusions before really getting to me. As described by seller, a fleeting bitterness that turns into sweetness. Satisfying complexity, depth, development in later infusions, all new to me. It has a wonderful, relaxing energy and a full, satisfying taste, even if there is no particular highlight. I guess the whole thing is the highlight. Felt like I am truly discovering sheng for the first time (though no idea how typical or not these attributes are).
Gulan was a different story. Didn't like my whole first session, got lingering bitter & medicinal notes, found it inaccessible. Except the next day my taste buds felt like it again, and also the next (which finished my sample pack of just over 20g). Sessions #2 & #3 were tasty, complex, bitter, medicinal, turning fruity in later infusions, but not in a flat or sour way, just very pleasant. Didn't taste very flowery to me, even though that's supposedly Jingmai's reputation. I was advised to reduce temp to 90C to tame the bitterness and maybe bring out more nuance but all tea was already gone and I actually didn't mind the bitterness at all after getting accustomed. Will have opportunity to try as I ordered a whole cake.
After trying the samples, I ordered the Gulan as a cake was available from the EU shop. Would have done the same for Lao Man E, but have to order from China & pay 20% tax and additional customs fees on top of the more expensive price, so didn't pull the trigger for now.
Jingmai Gulan (blend) 2021 (357g cake shipped: $220 / €210 from EU store incl. EU VAT [much better deal if in EU])
Lao Man E Sweet Gushu 2021 (357g cake shipped: $350 [only available in main store])
XP level: Know next to nothing about sheng, have sampled a small number, only a few of them young, from just two other sources. Some were interesting exploration, but nothing I'd reorder to drink.
Prep: 7.5g, 100C, porcelain teapot (125ml rinse, 100ml subsequent infusions, from a few seconds to >half an hour around #10)
These were both excellent to me. Lao Man E was almost love at first sip, but did take finishing 1-2 non-rinse infusions before really getting to me. As described by seller, a fleeting bitterness that turns into sweetness. Satisfying complexity, depth, development in later infusions, all new to me. It has a wonderful, relaxing energy and a full, satisfying taste, even if there is no particular highlight. I guess the whole thing is the highlight. Felt like I am truly discovering sheng for the first time (though no idea how typical or not these attributes are).
Gulan was a different story. Didn't like my whole first session, got lingering bitter & medicinal notes, found it inaccessible. Except the next day my taste buds felt like it again, and also the next (which finished my sample pack of just over 20g). Sessions #2 & #3 were tasty, complex, bitter, medicinal, turning fruity in later infusions, but not in a flat or sour way, just very pleasant. Didn't taste very flowery to me, even though that's supposedly Jingmai's reputation. I was advised to reduce temp to 90C to tame the bitterness and maybe bring out more nuance but all tea was already gone and I actually didn't mind the bitterness at all after getting accustomed. Will have opportunity to try as I ordered a whole cake.
After trying the samples, I ordered the Gulan as a cake was available from the EU shop. Would have done the same for Lao Man E, but have to order from China & pay 20% tax and additional customs fees on top of the more expensive price, so didn't pull the trigger for now.
Quite interesting because Lao man e is supposed to be bitter.
Quite interesting because Lao man e is supposed to be bitter.
I found it very manageable, fleeting, in my mind actually enhancing things, if anything, unlike the staying, aroma-flattening bitterness I know from overbrewing greens, oolong, etc. Maybe that's in part because the tea's character is not easily overpowered and/or the fact that it's from the supposedly sweeter northern slope of the village.
Re: What Pu'er Are You Drinking
Posted: Sat Sep 24, 2022 10:04 am
by LeoFox
2007 youle sheng from yunnancraft
Soo thick
Re: What Pu'er Are You Drinking
Posted: Sun Sep 25, 2022 3:46 am
by Andrew S
A healthy chunk of Yee On's 80s 7542 today in a well-used pot.
It's fun to drink something like this rather casually, shared with a friend, without thinking too much, and just enjoying the feeling and the conversation.
I often need to remind myself that old puer is often best enjoyed in company, brewed in a relaxed fashion. It isn't cheap, but then the market price won't change the nature of the tea itself; it's been enjoyed casually at yum cha for longer than I've been alive, and it's perfect for that kind of easy drinking.
The market price won't change the nature of the tea itself.
An insightful though, easily forgotten in the modern world of trade.
Re: What Pu'er Are You Drinking
Posted: Mon Sep 26, 2022 7:15 am
by Newdawn07
New to the world of Pu'er Tea having previously been a loyal drinker of Oolong Tea.
I have tried In Nature Teas Pu'er Tea, it is a 5 year aged tea and was pleasantly surprised with this tea.
They are a small,organic company based in London,UK specialising in loose tea.
Anybody else new to trying Pu'er?
Re: What Pu'er Are You Drinking
Posted: Wed Sep 28, 2022 2:23 pm
by klepto
2012 Yiwu from Yunnan Craft per Leo's tip:
Just when I thought I was out, they pull me back in!!
Very clean material, the rinse was immaculate. There was no smoke, no funk and no barnyard.
It was clean, sweet and has just the right age on it. No young sheng astringency or aggression.
if I'm going to drink pu it has to be like this.
Just when I thought I was out, they pull me back in!!
Very clean material, the rinse was immaculate. There was no smoke, no funk and no barnyard.
It was clean, sweat and has just the right age on it. No young sheng astringency or aggression.
if I'm going to drink pu it has to be like this.
Loved that one hahahaha
Re: What Pu'er Are You Drinking
Posted: Sat Oct 15, 2022 3:26 pm
by LeoFox
2009 Menghai Purple Ripe Pu-erh Tea Cake (7342H) From yee on tea
Re: What Pu'er Are You Drinking
Posted: Sat Oct 15, 2022 7:24 pm
by Andrew S
@LeoFox: I enjoy drinking storage much more than drinking wodui... My own view is that fresh puer, whether cooked or raw, is an unfinished product, so I see the storage flavours and aromas as an integral part of the tea, rather than as a kind of 'flavouring'.
Perhaps whisky is a useful analogy; ageing it in barrels changes the nature of the product, and different kinds of barrels will impart different kinds of flavours and aromas, but that overall ageing process is a key aspect of the finished product. New make isn't whisky, and it can't even be called whisky.
But I'm biased, and I know that a lot of people do enjoy drinking fresh puer.
That said, the storage aspects do tend to wash off after a few brews to reveal more of the underlying tea's character. I think it was MarshalN who related something said to him by an old puer drinker, that the real flavour only emerges around half a dozen infusions in. I think he also related another story of someone who enjoyed a particular aged puer and tried to find it again elsewhere, with no success, only to come to understand that he had been enjoying the storage flavours of a particular warehouse rather than the tea itself.
I'm actually drinking an old cooked puer from Yee On right now. .. Very relaxing.
LeoFox: I enjoy drinking storage much more than drinking wodui... My own view is that fresh puer, whether cooked or raw, is an unfinished product, so I see the storage flavours and aromas as an integral part of the tea, rather than as a kind of 'flavouring'.
Perhaps whisky is a useful analogy; ageing it in barrels changes the nature of the product, and different kinds of barrels will impart different kinds of flavours and aromas, but that overall ageing process is a key aspect of the finished product. New make isn't whisky, and it can't even be called whisky.
But I'm biased, and I know that a lot of people do enjoy drinking fresh puer.
That said, the storage aspects do tend to wash off after a few brews to reveal more of the underlying tea's character. I think it was MarshalN who related something said to him by an old puer drinker, that the real flavour only emerges around half a dozen infusions in. I think he also related another story of someone who enjoyed a particular aged puer and tried to find it again elsewhere, with no success, only to come to understand that he had been enjoying the storage flavours of a particular warehouse rather than the tea itself.
I'm actually drinking an old cooked puer from Yee On right now. .. Very relaxing.
Andrew
Hahaha, not all shou have wo dui - and can have some interesting characteristics ( can't believe I'm saying this...) - but generally I agree regarding shou. However when my wife tried this yee on tea, she pulled such an awful face and said it simply smells like moldy water and felt it would be hazardous to drink hahahhaha (she literally said it reminded her of fouled water that she should avoid for fear of getting an ear infection, hahaha)
Regarding sheng - well for sure the low quality nasty plantation blends that start off with broken glass astringency would seem unfinished (or simply failures). But the good stuff is an entirely different story - and I would not want any of that buried under this aroma. Of course I'm probably the lone voice here - but hey -im a green tea guy. I am pretty wary of the storage smell - sealed the tea in mylar and placed far away in a corner of the house away from my pots and other teas - except for that pot that I used - which stays far away from my other pots...but it was to to no avail. Next day after session, the whole house is thick with that greasy odor! Oh man.... scrubbed all my porcelain, changed clothes, washed everything.... and now actively infusing myself with tons of green tea to push it out of my system hahaha...
In any case - some relevant passages from yee on tea blog:
Gentle and mild-tasting tea, like many Yi Wu tea, is not suitable for cellar storage. Since the young spring tip is very sensitive to excessive heat and moisture, high temperature and humidity storage are suitable only for broad leave tea with high astringency and cha qi.
Stronger or high-value tea like the hundred years old wild-grown tea can consider storing in the cellar for a limited period of 2 to 3 years, then change to room temperature storage. This process will yield a smoother tea character and enhance the taste and increase the steeping number. This category of teacake is usually costly and made for tea appreciation. Anything longer than 2 to 3 years in a cellar is not advisable since prolonged storage to high heat and humidity will affect the original character and complexity of the tea itself.
Pu-erh tea has the natural tendency to absorb and release its fragrance, especially at a temperature above 30°c. On the contrary, if the temperature is below 25°c, it emits very little fragrance. If different Pu-erh products are stored together in a cellar situation, the fragrance will affect and absorb each other. Prolong periods under these conditions may become irreversible, and the tea products will bear a taste or flavour foreign to their true taste.
Of course I'm probably the lone voice here - but hey -im a green tea guy. I am pretty wary of the storage smell - sealed the tea in mylar and placed far away in a corner of the house away from my pots and other teas - except for that pot that I used - which stays far away from my other pots...but it was to to no avail. Next day after session, the whole house is thick with that greasy odor! Oh man.... scrubbed all my porcelain, changed clothes, washed everything.... and now actively infusing myself with tons of green tea to push it out of my system hahaha...
Oh, no, not at all; I'm quite sure that your voice reflects that of most people around here and elsewhere. I think that those who enjoy (and especially those who prefer) traditional storage over dry storage (or no storage) are in the minority.
I just hope that your home hasn't become infected. If it helps, I'd call it the beginning of a new ecosystem rather than an infection, but your green tea might disagree with me on that...
Of course I'm probably the lone voice here - but hey -im a green tea guy. I am pretty wary of the storage smell - sealed the tea in mylar and placed far away in a corner of the house away from my pots and other teas - except for that pot that I used - which stays far away from my other pots...but it was to to no avail. Next day after session, the whole house is thick with that greasy odor! Oh man.... scrubbed all my porcelain, changed clothes, washed everything.... and now actively infusing myself with tons of green tea to push it out of my system hahaha...
Oh, no, not at all; I'm quite sure that your voice reflects that of most people around here and elsewhere. I think that those who enjoy (and especially those who prefer) traditional storage over dry storage (or no storage) are in the minority.
I just hope that your home hasn't become infected. If it helps, I'd call it the beginning of a new ecosystem rather than an infection, but your green tea might disagree with me on that...
Andrew
Been drinking green tea non stop all day, hahahaha....
20221016_222127.jpg (88.66 KiB) Viewed 9114 times
I will revisit yee on tea in a few months. Maybe it'll settle down
Re: What Pu'er Are You Drinking
Posted: Sun Oct 16, 2022 9:28 pm
by Andrew S
@LeoFox: breaking chunks up and leaving them in a jar (leaving some air inside, so not filled to the top) can help to dissipate storage aromas and to calm the flavours down. But then, you might want to seal that jar away in Mylar. And perhaps you'd want to break those chunks apart outdoors...