What Pu'er Are You Drinking

[Stephen]

1998 Hong Kong Traditional Liu An. Aged and balanced liu an from TealifeHK. (Not pu er I know.)

What did you think of the 98 liu an vs the 94?

I like them both and find them similar. The 94 has a smoother body and deeper flavor while the 98 has more complexity and perhaps more vibrancy. I've only brewed the 98 once though and have a brew or two left in the sample.

[RinsedSloth]

This morning I'm with a huge headache and need something strong to get started so currently I'm drinking, the well rested sample, W2T's Fade 2016.

Definitely my pumi has improved it a lot, from an overwhelmingly bitterness to a mouth covering floral and pleasant, without arriving to have huigan or any sweetness at all, that reminds me of an IPA keeping the strong character that provides the huangpian.

[Chadrinkincat]

Finally finished off a cake of FTT8653-5. I like the minty camphor profile of this tea. It's prob time to place another order from MXtea. I prob won't be ordering many tou when I do cuz the 2 boxes ones I got are pretty mediocre. Likely just stick to cakes.

Anyone try any other FT or XY cakes from MXtea? They have a few from 2009-14 that look interesting but I havent seen them mentioned anywhere. Such as Xy8853, ft8623, ft7743 ?

[debunix]

Enjoying 2010 Ban Pen from Essence of Tea. Spicey, herbaceous, subtly sweet and earthy. I got distracted by the cats and the first infusion sat a VERY long time in my treebark pot, so I have been diluting very small portions....and still have not gotten to the bottom of the little pot, four small gongfu cups into the process. It was a small quantity of leaf, but as before, it is very powerful stuff.

[mrmopu]

Sessioned a BOKURYO gushu and wild sheng cha sample last night. Very interesting tea. Very sweet and subtle. The young aspect gives a tongue tingle and some of the grassy sweeter notes in the tea. Very calming and mind clearing. I think it was made with a sweet variety of wild tea. I had this a while back and this session mimicked the first one. I think I will get one of these to stick back for a while.

[ShuShu]

Finally finished off a cake of FTT8653-5. I like the minty camphor profile of this tea. It's prob time to place another order from MXtea. I prob won't be ordering many tou when I do cuz the 2 boxes ones I got are pretty mediocre. Likely just stick to cakes.

Anyone try any other FT or XY cakes from MXtea? They have a few from 2009-14 that look interesting but I havent seen them mentioned anywhere. Such as Xy8853, ft8623, ft7743 ?

Let me know if you end up trying the Xy8853. Was looking on it for a while but would rather find some feedback first...

[Stephen]

2006 Dayi 8582 #601
A friend acquired this from a Taiwanese collector/friend. This tea had a distinct and long lasting incense/sandalwood aroma in the empty cup. It was fairly drinkable for it's age with taste of bitter and wood. Slightly thin, it was felt mostly in the mouth, as well as in the throat, but didn't really slide down the throat. My heart thumped soon after drinking and I spent the afternoon feeling a bit anxious. A memorable tea, I both liked it and didn't like it!

[Chadrinkincat]

Finally finished off a cake of FTT8653-5. I like the minty camphor profile of this tea. It's prob time to place another order from MXtea. I prob won't be ordering many tou when I do cuz the 2 boxes ones I got are pretty mediocre. Likely just stick to cakes.

Anyone try any other FT or XY cakes from MXtea? They have a few from 2009-14 that look interesting but I havent seen them mentioned anywhere. Such as Xy8853, ft8623, ft7743 ?

Let me know if you end up trying the Xy8853. Was looking on it for a while but would rather find some feedback first...

It's pretty cheap so I'll likely get it next time I order from TB. I don't expect it to be anything too great since it's only $35.

[OCTO]

Breakfast Tea....

Bought this tea from Hojo while I was visiting their outlet in KL. This harvest is from a Single Tree and is from a mountain near the Myanmar border, South West of Lincang.

Cheers!!

[Victoria]

Breakfast Tea....

Bought this tea from Hojo while I was visiting their outlet in KL. This harvest is from a Single Tree and is from a mountain near the Myanmar border, South West of Lincang.

Cheers!!

I remember Akira posting about the intricacies of sourcing this pu'erh, if it is Dan Zhu raw Pu-erh mao cha. Any information on processing, wondering why it's called Dark Tea on the packaging?

[OCTO]

I remember Akira posting about the intricacies of sourcing this pu'erh, if it is Dan Zhu raw Pu-erh mao cha. Any information on processing, wondering why it's called Dark Tea on the packaging?

Yes. This is the DanZhu raw puerh. I’ve not gotten any detailed information on this. First tasting was rather pleasant. This specific tree had a little bitterness in the aftertaste. Aroma and mouthfeel is very different from the famous tea mountains in areas like BanZhang, YiWu or NanNuo.

Cheers!

[Psyck]

... Any information on processing, wondering why it's called Dark Tea on the packaging?

All puerh is a type of Hei Cha (Dark Tea). Well, there is of course a fair amount of controversy and confusion about it - you can see some discussion on it here - http://teadrunk.org/viewtopic.php?id=26

[Victoria]

... Any information on processing, wondering why it's called Dark Tea on the packaging?

All puerh is a type of Hei Cha (Dark Tea). Well, there is of course a fair amount of controversy and confusion about it - you can see some discussion on it here - http://teadrunk.org/viewtopic.php?id=26

Thanks, that a great thread, very interesting. Seems to be called Hei Cha/Dark Tea some wet piling/damp heaping should have been part of process.

[Psyck]

... Any information on processing, wondering why it's called Dark Tea on the packaging?

All puerh is a type of Hei Cha (Dark Tea). Well, there is of course a fair amount of controversy and confusion about it - you can see some discussion on it here - http://teadrunk.org/viewtopic.php?id=26

Thanks, that a great thread, very interesting. Seems to be called Hei Cha/Dark Tea some wet piling/damp heaping should have been part of process.

Not necessarily, traditionally in addition to the processing other factors like the colour of the brew have been used to define tea types - thereby making say well aged Sheng a Dark Tea. Personally, I think if you go by past tradition and naming culture, since the Chinese had only 6 tea types, not 7 or 7+, then all Puerh is Dark Tea as back in the past they did not have any different category for Puerh & the various border teas. However, since we now know better, we can create addition tea types to segregate them better and introduce types like Post Fermented etc. It is merely a matter of whether you want to use the traditional or modern nomenclature.

[Psyck]

In the picture posted, Hojo calls his Raw Puerh as Non Fermented Loose Leaf - I thought that calling Sheng as Naturally Fermented and Shu as Artificially Fermented was more common. Of course, there are also those who prefer the term microbial ripening to fermentation.