What Pu'er Are You Drinking
@OCTOOCTO wrote: ↑Sun Jul 12, 2020 7:22 pmvuanguyenvuanguyen wrote: ↑Sun Jul 12, 2020 10:18 amOCTO
Is this a good tea? How does it taste?
Is this similar to this cake sold on ebay?
https://www.ebay.com/itm/Superb-Fine-Qu ... 2657407487
Yes. It's the same tea. Taste is amazing and very calming to drink. Deep aftertaste that lingers on inside your throat and at the back of your tongue. The fragrance that stays in your nose almost makes every breath you breathe aromatic.. hahahahaha..... Hard to put them in words.
Cheers!!
Nice!
The cake is beyond my pay rate. But it does fall in the "you only live once" category
I have to reconsider my priorities in life.
Thanks for sharing !
Working on 2016 Yunnan Sourcing autumn Yi Bang sheng. Although very aromatic and with a lightly sweet taste, it just reminds me why I prefer teas from spring: autumn teas tend to have more subdued flavour for me at least.
It was a Nan Jian kinda day...
2002 Nan Jian Te Zhi shu tuo cha. The first steep is a bit sharp, but after that there's a smooth and clear mouth/throat feel that lasts throughout the session.
1996 Nan Jian Feng Huang Jia Ji sheng tuo cha. Notes of incense, cinnamon twig and flowers. Initially there's an almost briny/salty quality. Lovely tea. Wish I had more of this one!
2002 Nan Jian Te Zhi shu tuo cha. The first steep is a bit sharp, but after that there's a smooth and clear mouth/throat feel that lasts throughout the session.
1996 Nan Jian Feng Huang Jia Ji sheng tuo cha. Notes of incense, cinnamon twig and flowers. Initially there's an almost briny/salty quality. Lovely tea. Wish I had more of this one!
) from Les Thes Terre de Ciel in France. I get the feeling this ' little sample' will last quite a while ( 
).
I made the mistake of throwing 7 grams of leaf into a 80ml gaiwan and the raw puerh already had some astringency.
Wew lads, it kinda ruined my morning
Wew lads, it kinda ruined my morning
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eatevoltap
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XZH 06 youle following with 06 white wrapper today. The White Wrapper has really improved since I got it, and even since the last 12 months. The main taste of this cake was totally hidden by the storage in the beginning.
Another good tea day...
1999 CNNP 'Original Ecology' shou pu er. Aged and ginseng aromas. Smooth and clean. Good longevity. A delight to drink.
1999 CNNP Big Red Mark sheng pu er. Starts out earthy and woody then follows up with a floral huigan. Good tea, short on longevity.
1999 CNNP 'Original Ecology' shou pu er. Aged and ginseng aromas. Smooth and clean. Good longevity. A delight to drink.
1999 CNNP Big Red Mark sheng pu er. Starts out earthy and woody then follows up with a floral huigan. Good tea, short on longevity.
Uh oh! Quite a strong brew there! It happens - good time to move those leaves to a bigger vessel or take some out.
I should have done that, that would have been the smart move. I should have moved it to another gaiwan. Lool the more I steeped the worse it got.
I think you secretly enjoyed the strong brewklepto wrote: ↑Thu Jul 16, 2020 12:48 amI should have done that, that would have been the smart move. I should have moved it to another gaiwan. Lool the more I steeped the worse it got.
that’s why you kept going back (brewing) for more!I’m on the opposite! I had less than 2g of spring 2018 chawangshu left, so I brewed it in a 100ml pot half filled. The tea was still delicious
. Huigan was amazing despite the small amount!lool @pantry I kept at it, but it got nastier and nastier. Just had some 2018 Eot Wuliang Wild, it has an awesome creamy aftertaste. As I learn how to break down a puerh cake, this cake is looking haggard and scraggly but only in one section as I dig for gold 
.
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Did you try to rescue it by dilution? Even if you are not a matcha drinker, at least one large capacity tea bowl/chawan can help salvage sessions like this. Just keep adding hot water, tasting as you go....