What Pu'er Are You Drinking

[Vinski]

My first taste of pu-erh tea. Or actually another one. Yesterday I already brewed another pu-erh tea.

Today I tasted young sheng pu-erh tea Ba Ma Village from Yunnan Sourcing. It was a little surprising that the taste of the tea was not very strong, although good. The bitterness was appropriate. Today's tea tasted a little stronger than yesterday's sheng pu-erh. Maybe the difference is in quality or storage or both.

I used 5 grams of tea and 80 ml freshly boiled water. The duration of the first three infusions was about 15 seconds. After that I added 5-10 seconds with each subsequent infusion.

I will continue tasting. There are still many promising sheng pu-erh teas in the sample pack I bought.

Yao_Yun_leaves_1280.jpg (406.61 KiB) Viewed 35423 times

Yao_Yun_tea_1280.jpg (437.7 KiB) Viewed 35423 times

[debunix]

there's much to enjoy… Have fun with your explorations!

[mbanu]

More tinned Nor Sun; did the Hong Kong blender go out of business? The supply seems to have evaporated... fortunately I had a habit of buying extra tins when they were easy to find, so I still have a bit left.

[Vinski]

Today I tasted young sheng pu-erh tea Ba Ma Village from Yunnan Sourcing. It was a little surprising that the taste of the tea was not very strong, although good. The bitterness was appropriate. Today's tea tasted a little stronger than yesterday's sheng pu-erh. Maybe the difference is in quality or storage or both.

I tasted the first sample from the package again. Aged Bu Lang Mountain pu-erh tea also started to taste stronger and at the same time better when I increased the number of tea leaves to a 1:15 ratio of tea to water and used boiling water.

Aged_Bu_Lang_Mountain_1280.jpg (758.1 KiB) Viewed 35245 times

So many teas, so little cups.

[DMI]

Greetings from a forum-newbie, cha-oldie. I don't know what I'm drinking, and I hope someone here might help.

A friend just returned from China with two teas for me, a ripe 2014 Pu-erh cake and a box of some kind of red tea. Haven't opened that one, but the bing is well-made, smells as good as any pre-boom Menghai shou that I've tasted, and was described to my friend as "something special." I tend to discourage non-tea-loving friends from bringing tea from abroad, as it's usually either tourist junk or fancy-packaged prestige gift-style and still not very good. The few that surpass are always a joy!

These appear to be that rare exception. I do not read Chinese, and the OCR translation app on my phone only does one ideogram at a time. Since I will be sharing samples with several other people, and also for my own education, I'd like to know what I have here. Box and cake labels and nei fei attached. Thanks in advance for any assistance.

-DMI

cha 1 - 5214a.jpg (224.11 KiB) Viewed 35178 times

cha 1 - 5215b.jpg (171.74 KiB) Viewed 35178 times

cha 1 - 5218c.jpg (125.44 KiB) Viewed 35178 times

cha 2 - 5221a.jpg (331.84 KiB) Viewed 35178 times

cha 2 - 5222b.jpg (196.2 KiB) Viewed 35178 times

[OCTO]

Finally found some time to sit back and enjoy a good gulp of my quirky blend.

Cheers!!

IMG_5892.jpg (193.53 KiB) Viewed 35201 times

IMG_5884.jpg (386.61 KiB) Viewed 35201 times

[mbanu]

These appear to be that rare exception. I do not read Chinese, and the OCR translation app on my phone only does one ideogram at a time. Since I will be sharing samples with several other people, and also for my own education, I'd like to know what I have here. Box and cake labels and nei fei attached. Thanks in advance for any assistance.

-DMI

cha 1 - 5214a.jpg

cha 1 - 5215b.jpg

cha 1 - 5218c.jpg

cha 2 - 5221a.jpg

cha 2 - 5222b.jpg

The QS code will tell you what the tea wants to be (or maybe what it is). These were designed for verifying that the factory had been inspected for sanitation, but also helps to identify where a tea was pressed.

[DailyTX]

@DMI
The puerh cake was produced by 昆明易坤茗茶庄 using materials/tea leaves from Bulang mountain.

The red tea seems to be a Yunnan sun dried red tea made from wild ancient tree from 大雪山/big snow mountain.

[debunix]

2007 Rui Cao Xiang sheng from Wu Liang via Yunnan Sourcing: lovely caramel, herbs, and delicately earthy. Yum!

[Andrew S]

Yee On's 1997 Jiang Cheng raw brick on an overcast day; tastes mature but vibrant, with a bright and uplifting kind of relaxing feeling for me today, and lasts over many brews. Very nice.

Andrew

[OCTO]

Yee On's 1997 Jiang Cheng raw brick on an overcast day; tastes mature but vibrant, with a bright and uplifting kind of relaxing feeling for me today, and lasts over many brews. Very nice.

Andrew

@Andrew S Yummy!!

[Balthazar]

Sunny morning with some 501 8582.

Though a good amount of snow fell yesterday, spring is definitely in sight

20240317_082241.jpg (170.3 KiB) Viewed 34353 times

[debunix]

2093 Green Mark puerh, I think from Wing Hop Fung. It is lovely balanced tea right now with sweetness, earthiness, camphor and a bit of spice, just lovely.

IMG_6852.jpeg (123.34 KiB) Viewed 33901 times

such a tiny bit of tea gave such a fine first Infusion, and there will be several more. mmmm.

[richuyouyao]

TAETEA pu-erh tea has always been my favorite. But I can not drink too much raw puer now since it has too much caffeine. I usually drink ripe tea especially after lunch until 8:00 PM.

[Sunyata]

Yee On's 1997 Jiang Cheng raw brick on an overcast day; tastes mature but vibrant, with a bright and uplifting kind of relaxing feeling for me today, and lasts over many brews. Very nice.

Andrew

I remember sampling Yee On's high end offerings and this one stood out to me, better than the 2000 7542, 7532 etc. It's super high aroma, almost perfume. Very interesting and different from the usual "sweet dates" notes in these factory aged puerhs.