Shu Recommendations for Sheng Lover
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- Joined: Wed Aug 19, 2020 11:54 am
- Location: Washington, DC
I cut my teeth on puer starting in my childhood with shu+chrysanthemum flowers during dim sum; however, when I got seriously into raw puer in my early adulthood I shied away from shu, thinking that it was inferior to aged, raw sheng. I've seen a lot more shu offerings from vendors now, and it's gotten me interested. What recommendations do people have for shu, preferably from Yunnan Sourcing or Crimson Lotus Tea (to add onto what I'm going to order). Thanks!
@maitre_teamaitre_tea wrote: ↑Sat Sep 26, 2020 6:10 pmI cut my teeth on puer starting in my childhood with shu+chrysanthemum flowers during dim sum; however, when I got seriously into raw puer in my early adulthood I shied away from shu, thinking that it was inferior to aged, raw sheng. I've seen a lot more shu offerings from vendors now, and it's gotten me interested. What recommendations do people have for shu, preferably from Yunnan Sourcing or Crimson Lotus Tea (to add onto what I'm going to order). Thanks!
I have had good experience with the CNNP 7581 from YS. It’s currently out of stock in their US shop. Their golden melon was also a good budget ripe
https://yunnansourcing.us/products/2007 ... 7fde&_ss=r
https://yunnansourcing.us/collections/r ... rh-tea-tuo
- StoneLadle
- Posts: 347
- Joined: Sun Aug 09, 2020 12:19 am
- Location: Malaysia
Pre 2000 bricks of 7581 for the win!
I second that!. hahahaha..... 7581 is the first that came to my mind.
@OCTO @StoneLadle Are these bricks the same? Would you choose one over the other?
https://teaswelike.com/product/90s-kunming-7581-brick/
https://globalteahut.org/collections/sh ... ppy-trails
https://teaswelike.com/product/90s-kunming-7581-brick/
https://globalteahut.org/collections/sh ... ppy-trails
@vuanguyenvuanguyen wrote: ↑Sat Sep 26, 2020 11:08 pmOCTO StoneLadle Are these bricks the same? Would you choose one over the other?
https://teaswelike.com/product/90s-kunming-7581-brick/
https://globalteahut.org/collections/sh ... ppy-trails
Comparing the two, personal preference, I'm more inclined to lean towards TWL's stock of 7581. The colour of the dry leaves and the entire brick as a whole suggests a better storage condition that is not overly humid / wet.
Cheers!
I've tried lots of shu puer from YS. Some of my favorites are out of stock now and I haven't sampled much in the past few years. Not sure your preferences so here's a range of options. Their house brand is pretty good too. I haven't bought tea from Crimson Lotus.
https://yunnansourcing.com/collections/ ... of-menghai
https://yunnansourcing.com/collections/ ... h-tea-cake
https://yunnansourcing.com/collections/ ... pu-erh-tea
https://yunnansourcing.com/collections/ ... h-tea-cake
https://yunnansourcing.com/collections/ ... ea-tuo-cha (this is the one if money is no object!)
https://yunnansourcing.com/collections/ ... of-menghai
https://yunnansourcing.com/collections/ ... h-tea-cake
https://yunnansourcing.com/collections/ ... pu-erh-tea
https://yunnansourcing.com/collections/ ... h-tea-cake
https://yunnansourcing.com/collections/ ... ea-tuo-cha (this is the one if money is no object!)
- StoneLadle
- Posts: 347
- Joined: Sun Aug 09, 2020 12:19 am
- Location: Malaysia
I would like to echo @OCTO on this one...OCTO wrote: ↑Sat Sep 26, 2020 11:18 pmvuanguyenvuanguyen wrote: ↑Sat Sep 26, 2020 11:08 pmOCTO StoneLadle Are these bricks the same? Would you choose one over the other?
https://teaswelike.com/product/90s-kunming-7581-brick/
https://globalteahut.org/collections/sh ... ppy-trails
Comparing the two, personal preference, I'm more inclined to lean towards TWL's stock of 7581. The colour of the dry leaves and the entire brick as a whole suggests a better storage condition that is not overly humid / wet.
Cheers!
The TWL cake picture if accurate looks fluffy and chewy, like a brownie, pretty much like my own cakes of this stuff from a similar time period...
The other cake worries me as that "quality" sticker on the top right didn't start appearing in its various guises till the 2000s... Funny...
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- Posts: 59
- Joined: Wed Aug 19, 2020 11:54 am
- Location: Washington, DC
These are all good recommendations and I'll definitely include some of these with future orders. Thanks!
+1. Old 7581s are so nice, as are older Hong Tai Chang shu cakes. Planning to open up one for mooncakes tomorrow. Light fermentation is where its at for good shu. I'm not a fan of the heavy modern fermentation.StoneLadle wrote: ↑Sun Sep 27, 2020 2:32 amI would like to echo OCTO on this one...OCTO wrote: ↑Sat Sep 26, 2020 11:18 pmvuanguyenvuanguyen wrote: ↑Sat Sep 26, 2020 11:08 pmOCTO StoneLadle Are these bricks the same? Would you choose one over the other?
https://teaswelike.com/product/90s-kunming-7581-brick/
https://globalteahut.org/collections/sh ... ppy-trails
Comparing the two, personal preference, I'm more inclined to lean towards TWL's stock of 7581. The colour of the dry leaves and the entire brick as a whole suggests a better storage condition that is not overly humid / wet.
Cheers!
The TWL cake picture if accurate looks fluffy and chewy, like a brownie, pretty much like my own cakes of this stuff from a similar time period...
The other cake worries me as that "quality" sticker on the top right didn't start appearing in its various guises till the 2000s... Funny...
My experience with shu from YS isn't particularly extensive, but definitely try the 2019 Lao Man'e and the 1999 Menghai Basket Aged Loose Leaf Ripe. The Lao man'e is unlike most other shu you'll find.
The Hui Run cakes are sort of the high-end of the YS range of shu. I've tasted the 2011 and 2017, both of which were very nice indeed, but perhaps fairly typical shu.
You should also try some pure gong ting grade cakes. Endurance is lacking, but flavour can be really nice. Not sure which to recommend, though, since the only ones I've had are sold out.
For more suggestions, check out the TeaDB YouTube channel. James has done several episodes with YS ripes. He seems to really like the Ba Wang.
The Hui Run cakes are sort of the high-end of the YS range of shu. I've tasted the 2011 and 2017, both of which were very nice indeed, but perhaps fairly typical shu.
You should also try some pure gong ting grade cakes. Endurance is lacking, but flavour can be really nice. Not sure which to recommend, though, since the only ones I've had are sold out.
For more suggestions, check out the TeaDB YouTube channel. James has done several episodes with YS ripes. He seems to really like the Ba Wang.
I believe that better than lifebuoy is to learn how to swim .
buy loose leaf - you get best price for quality , because no pressing & packaging fee involved , but the most importantly no branding ( that makes the highest margin , like from double price to what ever producer / vendor desires )
Brands like Dayi have tremendous mark up on what the material in cake is . ( they play investment game )
don't buy too old - false age claims on puerh are the very common and on shu puerh are the easiest to "get away" with ( for vendor ) , because it's not as easy as sheng to taste the age. The loose leaf is even more abused on age (story of forgotten batch is the most common one .
Shu pu is for drinking not for storing so get the real loose shu puerh very aged is very rare and on CN market very expensive.
You can buy 2020 very cheap and good quality loose shu pu and store in some jar to let it settle down. New shu doesn't have to always have strong "wo dui" if done well and not some cheap stock from Ba Gong Li ( Menghai ) .
You can get something for 2-5 years Kunming storage for good price as well. Store this one in some zip lock pouch if your environment is dry ( if u use heater in apartment )
If you insist on pressed , then choose something in simple wrap in bamboo leaf of what ever no name brand to avoid paying somebody for creating a nice picture and making them selves a name. Some semi big TF might offer ok price as well , but I would avoid those big ones.
I understand that for beginning puerh tea drinkers the chipping off the cake or brick is cool , very different from conventional and "boring" tea brewing of loose leaf. But at the end of the day , it is very up to you if you drink tea or label.
Try different areas ( Menghai, Lincang, Yongde, Puer, Guogan ) , different fermentation depths ( light, medium, dark ) , different grades ( gong ting, te ji , 2-5 grade , lao cha tou , huang pian ) , different brewings ( light red, dark red , soy /oil pitch black ) to get your very own sweet spot from Shu.
The most important , sample first!
buy loose leaf - you get best price for quality , because no pressing & packaging fee involved , but the most importantly no branding ( that makes the highest margin , like from double price to what ever producer / vendor desires )
Brands like Dayi have tremendous mark up on what the material in cake is . ( they play investment game )
don't buy too old - false age claims on puerh are the very common and on shu puerh are the easiest to "get away" with ( for vendor ) , because it's not as easy as sheng to taste the age. The loose leaf is even more abused on age (story of forgotten batch is the most common one .
Shu pu is for drinking not for storing so get the real loose shu puerh very aged is very rare and on CN market very expensive.
You can buy 2020 very cheap and good quality loose shu pu and store in some jar to let it settle down. New shu doesn't have to always have strong "wo dui" if done well and not some cheap stock from Ba Gong Li ( Menghai ) .
You can get something for 2-5 years Kunming storage for good price as well. Store this one in some zip lock pouch if your environment is dry ( if u use heater in apartment )
If you insist on pressed , then choose something in simple wrap in bamboo leaf of what ever no name brand to avoid paying somebody for creating a nice picture and making them selves a name. Some semi big TF might offer ok price as well , but I would avoid those big ones.
I understand that for beginning puerh tea drinkers the chipping off the cake or brick is cool , very different from conventional and "boring" tea brewing of loose leaf. But at the end of the day , it is very up to you if you drink tea or label.
Try different areas ( Menghai, Lincang, Yongde, Puer, Guogan ) , different fermentation depths ( light, medium, dark ) , different grades ( gong ting, te ji , 2-5 grade , lao cha tou , huang pian ) , different brewings ( light red, dark red , soy /oil pitch black ) to get your very own sweet spot from Shu.
The most important , sample first!
- StoneLadle
- Posts: 347
- Joined: Sun Aug 09, 2020 12:19 am
- Location: Malaysia
@aet great stuff... Loose leaf PE is a bit of an anomaly for West facing vendors...
I didn't even think of mentioning it but loose PE can a great joy and bargain!
I didn't even think of mentioning it but loose PE can a great joy and bargain!
yep, I know. We currently offer only around 20 products in loose Shu pu and mostly Asians buy thoughStoneLadle wrote: ↑Fri Oct 02, 2020 10:41 pmLoose leaf PE is a bit of an anomaly for West facing vendors...