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Hi everyone, just join the group
So My tea of the day 06 XZH yiwu chawang, I got that cake not long ago so I am still evaluating. The session was very good, good durability and lot of sweet brew. The texture of this tea is awesome, full taste and good sweet return. chaqi is very dynamic.

eatevoltap wrote: ↑

Thu Jan 03, 2019 5:30 pm

Hi everyone, just join the group
So My tea of the day 06 XZH yiwu chawang, I got that cake not long ago so I am still evaluating. The session was very good, good durability and lot of sweet brew. The texture of this tea is awesome, full taste and good sweet return. chaqi is very dynamic.

Hi Welcome to TeaForum. Do you find XZH Yiwu Chawang a classic Yiwu sheng, thick and mellow? Looking forward to your introduction .

Menghai Golden Needle and White Lotus is so reliably comforting on a cold day....it was quite popular in clinic this afternoon.

A fine session with Norbu's 2009 Lao Mansa, a fine favorite sheng that is a little sweet, light on the earty, still delicately herbaceous but not biting or bitter. I've been hoarding this one to taste it maturing little by little (not with any deliberate aging setup, just stored in an old trunk in my living room for several years now.

Enjoying it from a Petr Novak treebark pot, which also has that lovely property of giving off a very pleasing scent from whatever tea I put in it as the similar pot that I use for oolongs.



It nicely sets off this elegant shino cup



Which has such tiny elegant crackles

2012 Yunnan Sourcing “Nan Nuo Duo Yi Zhai”
Quite hard to describe om initial rinse aroma and taste. It does have the bitter and astringent as the vendor states.
Third steep in and energy building a bit. Pretty stout seems to be the way it is evolving.

debunix - I am in love with your Petr Novak treebark pot as well as the lovely cups. What size are they? Where did you get them?

I am intrigued by your description of Norbu's 2009 Lao Mansa? Too bad it is no longer for sale. I am very new to pu'er of any sort...but your description sounds lovely.

oolongfan wrote: ↑

Mon Jan 07, 2019 3:30 pm

am in love with your Petr Novak treebark pot
What size are they? Where did you get them?

One pot is about 80 mL, the other 100 mL: I think both of these and quite a few more came from Klasek Tea.

The little cup in the most recent photos was from a TeaChat special offer.

I've also bought a few things directly from Petr, and from another retailer who no longer seems to have any of Petr's wares.

2016 "Planet Yiwu" Sheng Dragon Ball from Crimson Lotus Tea. This was a great tea when I first got it but it has really evolved into something special. Thick soup that tasted far more aged than expected. Some beautiful golden to amber shades as the ball opened and a great qi giving all kinds of relaxing feels.

Had this 2004 Yiwu from Tea Urchin almost a year ago, (viewtopic.php?f=12&t=12&p=3115#p3115), and the notes are identical though maybe a bit more subdued.

2005 CNNP 8582 and 2004 Yunnan Treasure Arbor from Bana Tea. Experiencing the full range of tea storage today from Hong Kong humid stored to Bana dry stored. I enjoy the 8582 for it's drinkability and touch of ginseng fragrance. The 2004 Yunnan treasure is elegant with nice hui gan, I could smell the empty cup for days.

2014 Bulang Gushu 2.0 from Crimson Lotus Tea. A much needed comforting shou on a cold and snowy winter evening.

2007 Bore from Chen Yuan Hao. Sweet tobacco, dates and figs. Infusions went on forever.

debunix - Thanks for the links

CWarren - I love the photos and tasting notes..really gives one a better sense of the tea.

oolongfan wrote: ↑

Tue Jan 15, 2019 4:27 pm

CWarren - I love the photos and tasting notes..really gives one a better sense of the tea.

Thank you!

I'm drinking Xishuangbanna Ancient Tree Sheng Pu erh Tea from Four Seasons Tea. The liquor is very orange despite only the 1st steep, the leaves are leathery and mostly fully intact, complex aroma of the wet leaves. The flavor has a subtle smoky taste with salt and buttery mouth feel, and the characteristic brightness in the underlying flavor that I associate with a good quality tea.

Seems like it would pair well with some pan fried pork dumplings