2003 Menghai 7542.
So good. Like if a high quality shou and sheng had a baby and you added a touch of campfire. A little menthol on the finish and just a whisper of astringency.
Got to get more!
What Pu'er Are You Drinking
2017 Chen Yuan Hao ripe (via Liquid Proust)
You can tell this expertly done.
The fermentation is done with a deft touch.
It’s clean and light even on the first couple steeps.
Rounded soft earthy flavors with a touch of coffee.
Very nice.
You can tell this expertly done.
The fermentation is done with a deft touch.
It’s clean and light even on the first couple steeps.
Rounded soft earthy flavors with a touch of coffee.
Very nice.
Trying out an autumn 2017 Yiwu from a family's own land. Pretty darn good! So fresh I actually got a good whiff and taste of chlorophyll in the first infusion, after two rinses. NIce smaller leaves and really lovely Yiwu character with a little huigan. Astringency and bitterness very tolerable. This was a trade sample and I never know what to expect; this surpassed my expectations!
Thick mouthfeel, notes of wood smoke, apricot and evergreen with sweet tobacco in later steeps. At infusion seven and eight the semi smoke moved into sweet with no serious loss of flavor until nine and ten and finally waning at fifteen. Ended at steep sixteen but if I hadn’t pushed it harder with longer steeps than usual I’m confident I could have hit twenty before finishing. Beautiful dry leaf aroma and soup color. If this wasn’t over $250 for a cake I’d grab one of these in a heartbeat for a nice treat. Feeling very centered after this session. 2017 Jin Dayi, “Golden Dayi”, “Gold Dayi” from King Tea Mall.
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It’s a present from someone who is not so much into tea, so I wasn’t expecting so much of it. Actually it’s not bad at all, even rather good. Very woody aroma, no trace of too much humidity, or any disturbing smell or taste. it’s very clean and concentrated, it reminds me of a very good strong alcool that you sip slowly to enjoy it best.
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2012 Dayi Spring cake. This cake was all of $5 in 2012 and was painfully bitter and smokey then. Now in 2018...intense floral scent I've never had from any aged pu. Still fair bitterness but balanced with lovely huigan. Smooth and pleasant. What a transformation!
Where did you learn about those Spring cakes?........tealifehk wrote: ↑Thu Jan 11, 2018 4:34 pm2012 Dayi Spring cake. This cake was all of $5 in 2012 and was painfully bitter and smokey then. Now in 2018...intense floral scent I've never had from any aged pu. Still fair bitterness but balanced with lovely huigan. Smooth and pleasant. What a transformation!
Just a cheap cake I bought back in 2012!mrmopu wrote: ↑Thu Jan 11, 2018 7:47 pmWhere did you learn about those Spring cakes?........tealifehk wrote: ↑Thu Jan 11, 2018 4:34 pm2012 Dayi Spring cake. This cake was all of $5 in 2012 and was painfully bitter and smokey then. Now in 2018...intense floral scent I've never had from any aged pu. Still fair bitterness but balanced with lovely huigan. Smooth and pleasant. What a transformation!
They seem to age really well.tealifehk wrote: ↑Thu Jan 11, 2018 8:31 pmJust a cheap cake I bought back in 2012!mrmopu wrote: ↑Thu Jan 11, 2018 7:47 pmWhere did you learn about those Spring cakes?........tealifehk wrote: ↑Thu Jan 11, 2018 4:34 pm2012 Dayi Spring cake. This cake was all of $5 in 2012 and was painfully bitter and smokey then. Now in 2018...intense floral scent I've never had from any aged pu. Still fair bitterness but balanced with lovely huigan. Smooth and pleasant. What a transformation!
Yup! I looked back and it's actually described as a 'green' cake. Just their standard raw cake for 2012. Not a Spring of Menghai. Seems to have aged with more complexity than SoM but with less intense huigan. Either way, I wish I'd tonged up, as it is pretty darn good drinking now!
EDIT: I missed your crack about the Spring of Menghai! Yes, that was all you. Thank you! I love the SoM recipe!
Last edited by tealifehk on Sat Jan 13, 2018 5:54 am, edited 1 time in total.
I’m currently drinking 2014 Cloudy Days from Crimson Lotus. I would say this tea is lacking depth or any strong flavor, but that means it’s also not bad. To me it just seems more on the flavorless side. Something interesting about it is that it makes the inside of the crock I’m storing it in seem a bit cooler, misty, and cloudy when you open the lid.
There is this delicious, rich sweetness reminiscent of Ceylon that I can only imagine is a result of the oxidation of the maocha during the pre pressing wait time. Also reminds me some of the notes I often find in Jingmai. Both characteristics really make this tea a treat to drink. Nice huigan as well. Not sure if I want to drink it all up right away, keep it dryer stored to preserve this flavor or give it a little wetter storage to bring out more depth of its sweetness. This is one of the many reasons why puerh absolutely rocks. Loving this spring cake. 2012 DaYi “Spring of Menghai”, (pressed with 2009-11 spring material), from King Tea Mall.
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Hello everyone. My first post in this topic...
Drinking my go to Yqh... 06 shenpin chawang.. Has easily made it to my favorite (daily) if you could say yqh.. The tea I can drink any day, has all the best elements of yqh style and chi...
Drinking my go to Yqh... 06 shenpin chawang.. Has easily made it to my favorite (daily) if you could say yqh.. The tea I can drink any day, has all the best elements of yqh style and chi...