What Pu'er Are You Drinking

[Sunyata]

You see, the really really good "old" factory pressings are not from the 60s-00s, but are from the "hao" era in early 20th century. These are worth a fortune, if one is lucky enough to encounter in one's life. We are fortunate that the puerh industry is now emerging from decades of dogmatic slumber and making stuff that is comparable to how the early 20s,30s puerh was like in quality and taste.

Do ping me ahead if you’re planing a trip up north to Penang for a cross-island tea session… and perhaps a brew or two of OCTO’s quirky blends… hahahaha….

Cheers!!

I visited Penang earlier this year. Should've pinged u before if I had known Will do so when I'm planning my next trip. You know, I'm somewhat of an outlier in the Singapore puerh circle - almost everyone here who is passionate for tea drinks ripe puerh or liubao. If its raw, it has to be HK storage. Then there's another group who only exclusively drink "Nanyang" rock tea blends.

[polezaivsani]

Drinking a Hua Zhu Liang Zi danzhu…

Sunyata, your comments on the Hua Zhu Liang Zi ring close to how I percieved it. Though a better term to describe my feelings with this region would be—blown away, or stirring up a lapsing curiosity for puerh with my rookie self.

On my very first exposure (also the deepest cut) I was amazed by flavor to be similar to a strawbery sweetness along with a shimmering tanginess, a bright fruity pallate I haven't seen in tea before. That tea was only 2 or 3 years old and had an air of freshness about it, topped off with a mint-like coolness that I had me ponder the likelihood of the tea or the teabag to have been laced with mint proper.

Alas I didn't reflect much on texture at the time.

I've tried several more teas from that region from different niche vendors but none has lived up to the lively and bright account of the debut session. Fwiw, that first time was with a chunk of '17 pressing from pu-erh.sk.

Apart from the unique flavor it served well to quell my arrogance in thinking that I've seen it all (feel free to poke fun of me ) and carry on exploring tea as onehumbler person.

p.s. the first time i posted it, it appears i had jumled the message thoroughly.

[Sunyata]

Trying the new Farmerleaf sheng puerh 2024. This year I decided to get just 4 samples. Brewed each at 5g/80ml. 25-35s per steep

Jingmai Single Trees - Floral fragrance, no bitterness. Pleasant mouthfeel, I prefer this year's to last year. One of the best Jingmai teas that one can find. I got 8 steeps but probably can get 2 more.

Hua Zhu Liang Zi - Rounder, sweeter, slight bitterness. More Menghai in character with savory "umami". Almost on par with the Jingmai, though I've had better HZLZ from my own supplier. Got 8 steeps, and it's done. FL Naka big trees 2021 is still better.

Bangwai Single Trees - Green, vegetal. Medium body. A step below the Jingmai. Jingmai-lite in terms of character. 6 Steeps, with potentially 2 more.

Tang Fang Liang Zi - Jinggu upfront sweetness. But flat body overall. Jinggu is a good daily drinker, has the sweetness without grassiness. 6 Steeps, with potential for 2 more.

Overall, really solid teas. Is it the year? I don't recall last year 2023 to be as good. Surprisingly, the Jingmai surpassed my expectations.

[pepson]

2007 Changtai Cha Hu Chen Nannuo Raw Puerh
Nice sheng

[Balthazar]

2001 Mengku "qiaomu qibing" (daye neifei).

First time brewing this in a newly aquired chaozhou pot. Not a very focused session, but a surprisingly good pot/tea pairing. Thick viscosity, an ever so slightly muting that takes away none of the good stuff.

mmexport1723964745955.jpg (170.58 KiB) Viewed 49764 times

[Sunyata]

Drinking a Hua Zhu Liang Zi danzhu…

Sunyata, your comments on the Hua Zhu Liang Zi ring close to how I percieved it. Though a better term to describe my feelings with this region would be—blown away, or stirring up a lapsing curiosity for puerh with my rookie self.

On my very first exposure (also the deepest cut) I was amazed by flavor to be similar to a strawbery sweetness along with a shimmering tanginess, a bright fruity pallate I haven't seen in tea before. That tea was only 2 or 3 years old and had an air of freshness about it, topped off with a mint-like coolness that I had me ponder the likelihood of the tea or the teabag to have been laced with mint proper.

Alas I didn't reflect much on texture at the time.

I've tried several more teas from that region from different niche vendors but none has lived up to the lively and bright account of the debut session. Fwiw, that first time was with a chunk of '17 pressing from pu-erh.sk.

Apart from the unique flavor it served well to quell my arrogance in thinking that I've seen it all (feel free to poke fun of me ) and carry on exploring tea as onehumbler person.

p.s. the first time i posted it, it appears i had jumled the message thoroughly.

Yea, Mt. Mengsong always has the edge over the typical Menghai (greater bulang) teas because of the altitude and smaller leaf species. Menghai isn't fruity but Mengsong is, with just a tinge of leathery notes to remind one that we are still in Menghai. I never enjoyed bitter sheng, there's super bitter Lao-man-e that puts me off. Good tea should make me want to keep drinking more and more... but when I drink my bitter Lao-man-e, I know for certain I can't drink another tea for the rest of the day.

[Sunyata]

Tonight I decided to drink some ultra expensive puerh from Xizihao. I ordered 50g samples years back, and have been slowly drinking it on rare occasions.

"Hongyin" 2014 - This is supposed to be a Bohetang/Wangong tea. I can see why it's so - it has a clean plum aroma typical of aged Yiwus and a characteristic roundness in the mouth. So Yiwu? Check. Does it come from the micro-terroir? It doesn't have the high fruity sweetness that we get in GFZ, or the wild South Yiwu taste, placing it closer to northern area. Not as dark as Tianmenshan, this one has a tinge of citrus to. I got 10 solid steeps of it.

"Hongyin" A 2014 - This is supposed to be a blend of Yibang and Manzhuan. Has the singular floral fragrance of Yibang with the foresty meaty fragrance of Manzhuan. More upfront flavor than Yiwu, which is to be expected. Not sweet, not citrusy. As durable as the previous tea, 10 steeps. Excellent.


Overall, these teas are well made, ultra smooth with minimal astringency. I'm inclined to believe they are the right at the top for taiwanese boutique puerh brand (and also available in the open market). But the price is just too extreme and I would not recommend.

[Sunyata]

Chen Yuan Hao's Banzhang 2021. Sweet and buttery smooth with a hint of bitterness, really excellent BZ that imo is "worth" when compared with majority of BZ. 10 steeps+. FYI, forget about CYH's Yiwu teas - they aren't as impressive even if they are a third the price of this.

[pepson]

2021 Chawangpu Jinggu Lao Shu Zhuan 400g

I have to recommend this Shu again.
Especially for its price 24 $/400 gr
Incredible "price performance ratio"
Sweet, smooth, full aroma and taste...

Teaware: chamotte clay shibo, Huaning pottery pitcher and cup.

[LeoFox]

Gift sample from .m. of 2012 BHYJ yuema wangong with purchase of hokujo shibo.
Thank you so much!

Described here

https://puerh.uk/product/2012-bhyj-yuema-wangong-1202/

And also by marshaln
https://marshaln.com/2013/07/two-new-te ... -wisteria/

[Sunyata]

Yibang "Guoyoulin" 2015 - The more I drink Yibang, the more I feel its nature is closer to northern Yiwu teas without the woodsy, dark edge. From what I understand by those who've been there and tried the good stuff from that region, this character isn't Mansong. In fact, Mansong is different from good Yibang (aka Da Hei Shu Lin/Da Hei Shan). So chances are if you stumble upon some really expensive Yibang, chances are they are from Da Hei Shu Lin. If Mansong is impossible to get even within inner circles, Da Hei Shan is exceedingly rare and almost impossible. Nevertheless, I know little of the different Yibang characters since its very exclusive. Whatever Yibang that is offered in the market is from neither Mansong (which shouldn't be considered part of Yibang anyway) nor Da Hei Shan. What then is the Yibang character? One of the characters is REFINEMENT. It doesn't have the sweetness of an aged Yiwu, nor does it have the complexity of Gedeng, nor the bright bouquet florality of say a Jingmai. Instead, it has a single, clear and distinct note of mono-florality. It is elegant, restraint, and pure - think depth instead of breadth. It wouldn't develop or change as much as Yiwu, but rather has a singularity that is unique. Hence, it is a tea that can be consumed in its early age.

[aet]

Interesting concept of shu pu erh. The leaves gone through the oolong tea processing before fermentation, then packed in 100g vacuum pouches like TGY.
Sold as 2007 old shu puerh from Puer , but seller acknowledged it's Yongde , when I told him so I didn't bother to argue about the age.
However , nice sweet and dark choco bitter as YD shu.

[.m.]

Interesting concept of shu pu erh. The leaves gone through the oolong tea processing before fermentation, then packed in 100g vacuum pouches like TGY.
Sold as 2007 old shu puerh from Puer , but seller acknowledged it's Yongde , when I told him so I didn't bother to argue about the age.
However , nice sweet and dark choco bitter as YD shu.

That's intriguing. A little novelty can be nice to try. Hope it is an ancient tree material from a virgin forest though.

[.m.]

And also by marshaln
https://marshaln.com/2013/07/two-new-te ... -wisteria/

Interesting to see that the Zhenren Yufeng was $200 already in 2013 when it was fresh from the press.

[Sunyata]

My daily drinker - 2009 Bulang ball.

Clean, dry storage, mellow fruitiness, absolutely no sourness or funky tones, minimal bitterness (only enough to remind that its a bulang), savory leather (?). Tastes much younger than its age.

So much more enjoyable than other Bulang which tend towards chalky choco, spicy, and weird animalistic notes. (EOT's 2010/12 Bulang falls in this category).