What Pu'er Are You Drinking

Puerh and other heicha
DailyTX
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Mon Sep 02, 2019 5:59 pm

Tried out this unknown date Menghai raw pu erh "Little Yellow Mark". Wrapper has no information aside from the info printed on the front. Inside has a typical Menghai tag, and neifei is a typical Menghai neifei. The tea smells like dried fruit, taste is very clean, close to zero storage taste, brewed a dark shade of yellow color tea, the tea lasted for about 10 brews. Any Zhong Cha/CNNP collector can help with dating this tea? I took some photos on a side by side comparison with the 2005 CNNP "Big Yellow Mark" Raw Pu-erh Tea Cake I got from YS. The texture of the paper wrapper is very similar to the 2005 CNNP yet it could be newer but this cake was stored in a bamboo tong.
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Victoria
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Fri Sep 13, 2019 3:52 pm

@DailyTX sounds like a very good session. Sorry I can’t help with identification.

Really enjoyed 2005 'Peacock' Lao BanZhang that @pedant kindly shared with me. It is made from old arbor trees in Lao BaoZhang, just south of Menghai in southern Yunnan, near Laos and Burma. Lao BaoZhang pu’erh is considered to be the king of pu’erh and I can see why; this sheng has a really smooth mouthfeel, rich flavors, with sweetness coating the mouth.

The peacock is a symbol of beauty, happiness and luck to the Dai ethnic group that live in the area. After asking a few members about what ‘qiaiping’ means on the lable, I learned this is a typo of the romanized Chinese characters, and it should be romanized as _Gushu Qiaomu Qizi Bing Cha_ 七子兵茶. Aside from meaning seven cakes/bing to a tong, “Qizi bingcha (七子饼茶) literally means ‘seven sons cake tea.’ A round flat cake, perfect and complete, that if drank, might produce many sons, and therefore bestow all kinds of blessings and happiness. That is just one popular explanation that has circulated for decades on the origins of the name.” from https://cloudnineteas.com/qizi-bingcha-origins-yunnan/

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Shine Magical
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Location: NYC

Fri Sep 13, 2019 10:06 pm

Today I shared ‘90 Yiwu with the NYTS group. We had a mid 2000’s puer group share and so I brought something older. We also had a ‘95 puer which I thought was better than what I brought since it was a much more lively and bright brew (good Qi). Mine had Qi that warmed the body but was not lively on the tongue. I liked the taste of my 90’s better as it was aged more and was a touch less bitter, but since mine also had a flatter quality to it, the ‘95 from Orchid Tea House was overall a better tea.
Rui
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Location: Frankfurt - Germany

Fri Sep 20, 2019 5:36 am

mrmopu wrote:
Wed Aug 28, 2019 8:49 pm
These guys sell nice storage bags. And yes the rabbit hole is deep..........
https://www.usaemergencysupply.com/emer ... od-storage
In my case it is more like an Everest of pu'er tea...
mrmopu
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Location: Blacksburg Va.
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Fri Sep 20, 2019 6:42 am

Rui wrote:
Fri Sep 20, 2019 5:36 am
mrmopu wrote:
Wed Aug 28, 2019 8:49 pm
These guys sell nice storage bags. And yes the rabbit hole is deep..........
https://www.usaemergencysupply.com/emer ... od-storage
In my case it is more like an Everest of pu'er tea...
I am with you Rui......Mountains of pu'er.....
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Shine Magical
Posts: 545
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Location: NYC

Fri Sep 20, 2019 7:23 am

mrmopu wrote:
Fri Sep 20, 2019 6:42 am
Rui wrote:
Fri Sep 20, 2019 5:36 am
mrmopu wrote:
Wed Aug 28, 2019 8:49 pm
These guys sell nice storage bags. And yes the rabbit hole is deep..........
https://www.usaemergencysupply.com/emer ... od-storage
In my case it is more like an Everest of pu'er tea...
I am with you Rui......Mountains of pu'er.....
I thought you had a few pumidors, do you think sealing cakes individually in mylar bags is better?
mrmopu
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Sat Sep 21, 2019 8:20 am

Shine Magical wrote:
Fri Sep 20, 2019 7:23 am
mrmopu wrote:
Fri Sep 20, 2019 6:42 am
Rui wrote:
Fri Sep 20, 2019 5:36 am


In my case it is more like an Everest of pu'er tea...
I am with you Rui......Mountains of pu'er.....
I thought you had a few pumidors, do you think sealing cakes individually in mylar bags is better?
I have went to sealing the ones that have age on them as well as ones that are in the sweet spot for me as well. I will admit that I have bought some stuff upper tier that I sealed as soon as they arrived. This will be for the grandson or maybe to resell later.
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Shine Magical
Posts: 545
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Sat Sep 21, 2019 9:53 am

mrmopu wrote:
Sat Sep 21, 2019 8:20 am
Shine Magical wrote:
Fri Sep 20, 2019 7:23 am
mrmopu wrote:
Fri Sep 20, 2019 6:42 am


I am with you Rui......Mountains of pu'er.....
I thought you had a few pumidors, do you think sealing cakes individually in mylar bags is better?
I have went to sealing the ones that have age on them as well as ones that are in the sweet spot for me as well. I will admit that I have bought some stuff upper tier that I sealed as soon as they arrived. This will be for the grandson or maybe to resell later.
Can you share the reasoning behind sealing them? Is it to slow down the aging process since they're in a place you like now? Or is it to age them separately as they are more special teas?
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eatevoltap
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Location: Canada

Sat Sep 21, 2019 12:18 pm

Having YQH 2006 Qixiang, the last of my 5g sample. Always nice to forget about a sample for a year or 2, making aired out. It was very good
mrmopu
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Sun Sep 22, 2019 8:15 am

Shine Magical wrote:
Sat Sep 21, 2019 9:53 am
mrmopu wrote:
Sat Sep 21, 2019 8:20 am
Shine Magical wrote:
Fri Sep 20, 2019 7:23 am

I thought you had a few pumidors, do you think sealing cakes individually in mylar bags is better?
I have went to sealing the ones that have age on them as well as ones that are in the sweet spot for me as well. I will admit that I have bought some stuff upper tier that I sealed as soon as they arrived. This will be for the grandson or maybe to resell later.
Can you share the reasoning behind sealing them? Is it to slow down the aging process since they're in a place you like now? Or is it to age them separately as they are more special teas?
Sealing slows the aging down. Once they are in the sweet spot I seal them to keep them there. The higher end stuff that I seal will probably end up in the grandsons hands for him and his children to age and drink.
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Shine Magical
Posts: 545
Joined: Wed Nov 01, 2017 4:13 pm
Location: NYC

Sun Sep 22, 2019 10:15 am

mrmopu wrote:
Sun Sep 22, 2019 8:15 am
Shine Magical wrote:
Sat Sep 21, 2019 9:53 am
mrmopu wrote:
Sat Sep 21, 2019 8:20 am

I have went to sealing the ones that have age on them as well as ones that are in the sweet spot for me as well. I will admit that I have bought some stuff upper tier that I sealed as soon as they arrived. This will be for the grandson or maybe to resell later.
Can you share the reasoning behind sealing them? Is it to slow down the aging process since they're in a place you like now? Or is it to age them separately as they are more special teas?
Sealing slows the aging down. Once they are in the sweet spot I seal them to keep them there. The higher end stuff that I seal will probably end up in the grandsons hands for him and his children to age and drink.
Why not age it for them, though?
Chadrinkincat
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Sun Sep 22, 2019 9:46 pm

mrmopu wrote:
Sun Sep 22, 2019 8:15 am
Shine Magical wrote:
Sat Sep 21, 2019 9:53 am
mrmopu wrote:
Sat Sep 21, 2019 8:20 am

I have went to sealing the ones that have age on them as well as ones that are in the sweet spot for me as well. I will admit that I have bought some stuff upper tier that I sealed as soon as they arrived. This will be for the grandson or maybe to resell later.
Can you share the reasoning behind sealing them? Is it to slow down the aging process since they're in a place you like now? Or is it to age them separately as they are more special teas?
Sealing slows the aging down. Once they are in the sweet spot I seal them to keep them there. The higher end stuff that I seal will probably end up in the grandsons hands for him and his children to age and drink.
I don’t think you will have an issue with your tea aging too fast in the US.

Saving tea for the grand kids?
Bad idea unless you know they love drinking it.
http://www.marshaln.com/2014/04/drink-your-tea-now/
mrmopu
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Mon Sep 23, 2019 5:41 am

Shine Magical wrote:
Sun Sep 22, 2019 10:15 am
mrmopu wrote:
Sun Sep 22, 2019 8:15 am
Shine Magical wrote:
Sat Sep 21, 2019 9:53 am

Can you share the reasoning behind sealing them? Is it to slow down the aging process since they're in a place you like now? Or is it to age them separately as they are more special teas?
Sealing slows the aging down. Once they are in the sweet spot I seal them to keep them there. The higher end stuff that I seal will probably end up in the grandsons hands for him and his children to age and drink.
Why not age it for them, though?
The grandson has his own pumidor up and running. We order things together sometimes and I put things up for him to experiment and age when he gets older. I have bought him a few cakes and a special one for when he graduates. I want him to be able to have an experience start to finish of some good material cakes. I want him to see and taste the progression of his storage. I think his parameters will be different from mine. He likes stuff wetter than I do.
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Shine Magical
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Location: NYC

Mon Sep 23, 2019 8:16 am

My friend's uncle-in-law just gave him a 45 year old cake... I'm fully envious of all of these family connections. :D

Starting off today with 2018 EOT Piercing the Illusion. This is the 4th time I've ordered a 25g sample of this tea and I still enjoy it a lot but still am unsure if I will want to cake it since it is so young.
bettinorosso
Posts: 6
Joined: Thu Sep 26, 2019 8:48 pm
Location: Philadelphia, PA

Fri Sep 27, 2019 12:09 am

Been boiling huangpian quite a bit lately - about 5g in 350-750 ml water depending on mood. From decade-plus old with some TW storage to relatively young and bone dry, it's very forgiving and gives that blend of uplift and tranquility that is entirely welcome after 9 PM. Also quite accommodating with food.
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