What Pu'er Are You Drinking
Rookie mistake of the week:
I poured my water in my yixing teapot, poured out the hot water in the fairness cup. Instead of a rinse today I was going to drink the first steeping.
So I pour the first steeping in the fairness cup and didn't notice it had almost filled it up. Pour some into my teacup and took a drink and was like.. dafuq?
This is what happens when you do something different in your routine.
I poured my water in my yixing teapot, poured out the hot water in the fairness cup. Instead of a rinse today I was going to drink the first steeping.
So I pour the first steeping in the fairness cup and didn't notice it had almost filled it up. Pour some into my teacup and took a drink and was like.. dafuq?
This is what happens when you do something different in your routine.
- StoneLadle
- Posts: 347
- Joined: Sun Aug 09, 2020 12:19 am
- Location: Malaysia
I'm glad I'm not the only one out here making these mistakes. I could write a book on some of them
Just tell yourself it keeps the mind sharp, and that you’re not falling prey to mindless routineklepto wrote: ↑Fri Aug 28, 2020 12:43 amRookie mistake of the week:
I poured my water in my yixing teapot, poured out the hot water in the fairness cup. Instead of a rinse today I was going to drink the first steeping.
So I pour the first steeping in the fairness cup and didn't notice it had almost filled it up. Pour some into my teacup and took a drink and was like.. dafuq?
This is what happens when you do something different in your routine.
@TeaTotaling @StoneLadleTeaTotaling wrote: ↑Thu Aug 27, 2020 10:32 amI'll let you know!StoneLadle wrote: ↑Thu Aug 27, 2020 3:34 amHiya TeaTotaling I am totally totally intruiged... the story deepens...TeaTotaling wrote: ↑Wed Aug 26, 2020 5:32 pmStoneLadle 5 year old material would make sense. It has developed nicely. I acquired it from a friend in Taiwan, who originally selected the raw material to be pressed. I believe it has been stored in Taiwan ever since. I shall inquire further.
..and glad to be here, it's all OCTO's fault...
OCTO tends to have an influence, I'm not sure it's always a positive one either. I'll give him the benefit of the doubt, though.
Now both my ears have been itching the whole day..... hahahahaha.....
No one has perfect tea sessions every time....and I am more often prompted to share sessions that went really well, or sessions with happy mistakes that taught me something new, than to share those that went very very wrong.....fortunately many puer are very forgiving....
Been slammed with work in this past couple weeks but still managed to fit in a couple sessions of Gedeng Gushu. I did a little comparison of the autumn and spring harvests from 2017 to 2019–it’s quite interesting how certain notes have deepened in just a few short years. Lovely tea!
Late night session: Went back to the TWL: 2015 Biyun Hao Lishan Gongcha
Rich tobacco like sweetness with a minty/menthol aftertaste, the more steepings I did the better it got.
Using a yixing teapot brought out some differences therein.. The minty aftertaste in my porcelain gaiwan was drying my throat out
and almost taking away my breath. In the teapot it was a just a delicious aftertaste, zini f1 teapot.
Rich tobacco like sweetness with a minty/menthol aftertaste, the more steepings I did the better it got.
Using a yixing teapot brought out some differences therein.. The minty aftertaste in my porcelain gaiwan was drying my throat out
and almost taking away my breath. In the teapot it was a just a delicious aftertaste, zini f1 teapot.
You're on a YS kick. Been a while since I ordered from them. Might have to go pick up the two that you've mentioned. Though they did just have the 15% off sale... i'm sure that will come around again though.Noonie wrote: ↑Thu Aug 27, 2020 3:47 pmJust opened a cake of Yunnan Sourcing “Ye Sheng Cha” Wild Tree Purple Tea of Dehong. I placed a couple of large (for me) orders from YS US site in the spring as I was falling down the pu'er rabbit hole. So far this is the best sheng I've had from the lot. I brewed it 10x, out to just under 2 minutes, using a 100ml gaiwan and 7g of leaf. About 10s between steeps though I miss that window here and there. I was seriously going to fill up my kettle and keep going but I have some other things I needed to do and won't have time later, but next time I think I can push this to 15 steeps. I have to give myself more time
2005 Wild Tree "Ye Sheng Cha" sheng pu er brick of Dehong. I pulled this from the back shelf and was pleasantly surprised. I'm not much of a ye sheng cha fan, but I like this brick. Perhaps it's due to the dense compression and more hot, humid storage. It's also smoothed out after 5 years in my storage. It brewed up smooth, woody and earthy, along with a gentle floral huigan. The qi was strong, something I notice with most ye sheng cha I've tried.