SOTD- sheng of the day

[tieguanyin]

Is this the Mott Street Location of Ten Ren in Manhattan?

[ouch]

Is this the Mott Street Location of Ten Ren in Manhattan?

Yep.


(Old pics.)

[tieguanyin]

Yep.


(Old pics.)

Ah very good! Those are nice pics. I am heading over to the Brooklyn location (8th Avenue) this weekend (see this thread (http://badgerandblade.com/vb/showthread.php?t=119932) - shameless plug :biggrin:!!)

[Maitre_Tea]

Doesn't look too shabby...but it's a shame that it's overpriced. Doesn't hurt to give it a look-see though...any other Ten Ren locations in Chinatown? I recall there was one on Canal and Lafayette, or somewhere in that vicinity.

[tieguanyin]

Doesn't look too shabby...but it's a shame that it's overpriced. Doesn't hurt to give it a look-see though...any other Ten Ren locations in Chinatown? I recall there was one on Canal and Lafayette, or somewhere in that vicinity.

Yes there are several in New York State (http://www.tenren.com/newyork.html). I am only planning to visit the Brooklyn location. I am hoping to find an off the beaten path tea store there somewhere on 8th avenue (keeping fingers crossed) :biggrin:! Who know maybe I will run into three B&B members :ihih:

[Maitre_Tea]

Arriving today, this is the first of my older pu-erh purchases. Although it's gone through traditional wet storage, I didn't detect any off-flavors or aromas, except for a slight "dampness" smell in the dry leaf. It still has a bit of an edge on it, and there's a slight astringency in the finish...though it's not unpleasant. A little drying in the mouth too. There's a little lacking in the body though, and hopefully some time spent in dryer storage can give it a little something.

A great find, IMO, for the price. I think you would be hard pressed to find something this old for the price it's being offered at.

[ouch]

Recent infusions-
2003 Jingmai
2002 Baoyan mushroom
1998 Lincang
1999 Fangcha

I'm a happy camper.

[ambrose]

07 menghai 7532
08 xiaguan happy tuo
2000 fu hai

over the weekend, enjoying the fu hai right now

[Hobbesoxon]

Regular B&B reader "Littleowl" came to visit me today. Unfortunately, we couldn't share tea (the house is still a wreck), but we did get to talk about it for a while. :)


Toodlepip,

Hobbes

[apache]

Regular B&B reader "Littleowl" came to visit me today. Unfortunately, we couldn't share tea (the house is still a wreck), but we did get to talk about it for a while. :)


Toodlepip,

Hobbes

Littleowl a.k.a. apache.

I have to say a big thank you to Hobbes for the trouble of ordering Douji cakes and gave me a 12 Gentlemen cake as well. Very generous of him. I will keep all those cakes carefully and savour them for years.

[Scotto]

2007 Mengku Mu Ye Chun 002 (hat-tip to Jay)

As nice or nicer than its sibling -001 that I have enjoyed for a while. This one joins the "to buy" list.

[kimble22]

been a while, here are some pics of the Gan En from Nada Cha

one thing I found interesting was some of the rounded leaves...

the leaves were very soft, on one some of the leaf mass slid off when I was handling it. The leaves were more slimy feeling than I can remember for anything else I've examined this closely.

[Sp1key]

how'd you chip that gaiwan of yours? hows the tea?

[ambrose]

07 Mengku Mu Ye Chun 002 After reading what scotto was enjoying it made me want some as well :laugh: This tea is so smooth and sweet

[kimble22]

Well, the tea was undoubtedly excellent, very full flavor, and a rather stately mouthfeel... not to sound cliche but whenever it was brewed with bitterness it did dissipate rather quickly into a honey-like sweetness. The infusions were probably all under 1 min for the first 10-12 infusions, and although I was curious to examine the leaves the Gan En just kept giving tasty and sweet infusions for another 10 or so steeps. I actually gave up when the infusions were getting around 10 minutes, but the resulting tea was still very delicious.

The broth was darker and richer than you may expect from the color of the leaves in the photo, I would maybe have guessed something a little older than an 2005 production. There was no green-ness along the edge of the broth. For my next session I will try and take more pictures. The clarity/vividness/beauty of the broth was described in my notes as simply "it could make me cry".

Now, I realize the complete annoying-ness of seeing a great review for an impossible to find tea... I can wholeheartedly recommend sampling the 2005 Chen-Guang-He Tang "MengHai Yieh Sheng" Limited 357g from Houde. The two cakes instantly reminded me of one another, (as they hopefully should), and hopefully now I have at least an initial sense of what LBZ should be like. I don't remember seeing any rounded leafs though. One my infrequently updated blog the title picture is a close-up of the Houde product- http://fucanglong.blogspot.com/

Spikey, the chip I do not recall what I did! I have also been letting a few unexperienced others handle the gaiwan so that I can come across more variations of my teas, and so that I do not grow insanely anal with my routine. I think the only thing I stress is properly heating the cups and gaiwan first, but otherwise I enjoy watching people learn and react to the teas they are making.

Sorry for the long post everyone!

[ouch]

For the last month or so, I've been enjoying largesse of David, Scott, and Jim to the extent that I haven't had to dip into my own stash for weeks. Every one's a winner. :thumbup:
Jim even provided some items that I can only presume to be either tea flavored sucking candies or tea flavored chewing tobacco. :001_rolle


I can wholeheartedly recommend sampling the 2005 Chen-Guang-He Tang "MengHai Yieh Sheng" Limited 357g from Houde. The two cakes instantly reminded me of one another, (as they hopefully should), and hopefully now I have at least an initial sense of what LBZ should be like. I don't remember seeing any rounded leafs though. One my infrequently updated blog the title picture is a close-up of the Houde product- http://fucanglong.blogspot.com/

Sorry for the long post everyone!

You might say that was one fucanglong post.

Hey, if I didn't say it, someone else would have. :lol:

[silvertip beard]

2002 HLH oak chips...er, Mengku Wild Arbor. Mmmm...oakie...:thumbup1:

Also been spending more time with my oolong mistress lately. :blushing:

[DocLogic77]

2004 Hai Lang Hao "Big Snow Mountain"

Wonderful...smooth, earth, hay...brightened by hints of citrus. Most of it's youthful bitterness is gone. What a wonderful addition to my night.

[tieguanyin]

Also been spending more time with my oolong mistress lately. :blushing:

Remember having a conversation about this. We concluded that Puerh = Wife, Oolong = Mistress :biggrin:!!!

[ambrose]

For the last month or so, I've been enjoying largesse of David, Scott, and Jim to the extent that I haven't had to dip into my own stash for weeks. Every one's a winner. :thumbup:
Jim even provided some items that I can only presume to be either tea flavored sucking candies or tea flavored chewing tobacco. :001_rolle



You might say that was one fucanglong post.

Hey, if I didn't say it, someone else would have. :lol:

:lol: oh man !

[ouch]

:lol: oh man !

Finally! Twenty four hours, and not a peep! :tongue_sm

[tea goober]

I never tire of the 7542, well, almost never. Given it,s price point you just cant beat it. 901,s maybe lacking some of the bass notes from previous years versions but all in all still a damned fine tea. Sweet and beany, rich with that woodsy, tobacco thing in spades. I defy you to find a better tasting factory made, plantation grown, (probably pesticide laden) tea. See! It cant be done.
Dont ya love that celadon cup?
79395

[ouch]

I'll admit that's a killer cup.

[tea goober]

Finally! Twenty four hours, and not a peep! :tongue_sm

I knew it would all end in tears. As soon as I saw his homemade pu-knife I knew something dreadfull was bound to happen.

[ambrose]

:lol:

Im about to break in to the 2000 long yuan hao - yi wu mountain that just came in with my trusty ol homemade pu knife. I love that thing :thumbup1: It makes the other ones Ive tried look like cheap toys.

Nice cup BTW I almost ordered some cups like that, how much tea does it hold?

[tea goober]

:lol:

Im about to break in to the 2000 long yuan hao - yi wu mountain that just came in with my trusty ol homemade pu knife. I love that thing :thumbup1: It makes the other ones Ive tried look like cheap toys.

Nice cup BTW I almost ordered some cups like that, how much tea does it hold?

Oh good, your O.K. whew! The cup holds 125 ml. a.k.a. the entire pot. Yeah, I know what you mean about the pu-knives, most of them are pretty cheap and flimsy. Theres plenty of things laying around the house that works far better. And there are no annoying beads or other silly things on them.

[netsurfr]

2007 Menghai 7532. Wonderful tea. Could not ask for more from a plantation tea.
Nice cup btw tea goober!

[ouch]

I'm currently too sick to either enjoy a cup or contemplate a new order. :mad3: Figures- Steve has some new Xiaguans on his site. :thumbup1:

[ambrose]

125ml very nice, ive become tired of pouring in to tiny cups 40ml. If I do I always set out more than one.

menghai 07 7532

Very nice tea indeed :thumbup1: I love the bold sweet hay like flavors that come through then mellow out to a more floral nectar type. Its got just the right amount of astringency as well.


New xiaguan! Ill have to check that out :biggrin1:

[ambrose]

2000 long yuan hao - yi wu mountain

oh yumm as usual :laugh:

[thanks]

98 Menghai 'Ye Sheng Qiao Mu' (dry storage). This ranks up with some of the best teas I've had from the 90's, including the legendary orange in orange. I believe the sample was courtesy of sp1key. My memory isn't all that great, but thank you so very much! Absolutely delicious. :thumbup:

[P_K]

08 CNNP Bulang Special blue print -

The massive smoke flavors have mostly abated. First couple of infusions where not inspiring. They had a strange paper flavor to them. Infusion 3 and 4 were completely different. Massive flavor with a hint of smoke. It slightly bothered my stomach, which hasn't happened in a long time. Guess it's that Bulang power.

Second day - More subdued and cohesive flavors. Mushroom, bean, hay, slight flavor of dried orange peel and a hint of smoke. Wow....pretty damn yummy. Infusions 4-8 have been very nice. It does seem to be loosing power, however. Two more good infusions should not be a problem but beyond that I don't know. Glad I have a couple of bings.

[ouch]

2000 long yuan hao - yi wu mountain

oh yumm as usual :laugh:

Loving that new pot, I see. I have its big brother, and I love the red speckeled flakes. It looks different every time I pick it up.

[ambrose]

Oh yes sir very much so :thumbup1: Its my sheng pu pot now. Say that three times fast "sheng pu pot" , "sheng pu pot" , "sheng pu pot" idk maybe the cha qi has got a hold of me :laugh:

I just killed that 00 long yuan hao and just started some 08 menghai - peacock of menghai. Very nice tea, smooth sweet tea liquor no astringency no usual menghai straw like flavors, instead a sweet subtle floral nectar with nice touch of tartiness.

Steve put this as a sample on my last order. Great! now im back to get this one. Might as well get some of the new xiaguans :mad3:

Ive pulled out my scale again, I just love consistency in my sessions.

My preference is 1 gram for every 20 ml of water capacity. So for this pot at 150 ml, Im using 7.5 grams tea. The perfect sweet spot for me. :thumbup:

Whats your sweet spot guys?

[arghblech]

Oh yes sir very much so :thumbup1: Its my sheng pu pot now. Say that three times fast "sheng pu pot" , "sheng pu pot" , "sheng pu pot" idk maybe the cha qi has got a hold of me :laugh:

I just killed that 00 long yuan hao and just started some 08 menghai - peacock of menghai. Very nice tea, smooth sweet tea liquor no astringency no usual menghai straw like flavors, instead a sweet subtle floral nectar with nice touch of tartiness.

Steve put this as a sample on my last order. Great! now im back to get this one. Might as well get some of the new xiaguans :mad3:

Ive pulled out my scale again, I just love consistency in my sessions.

My preference is 1 gram for every 20 ml of water capacity. So for this pot at 150 ml, Im using 7.5 grams tea. The perfect sweet spot for me. :thumbup:

Whats your sweet spot guys?

I'm currently using 6.5 to 7g for my 110mL yixing. 7 to 8 for the 125mL gaiwan.

[ouch]

For the first time ever, I let my wife talk me into getting a flu shot. Now I have the flu, pretty bad, too.

2008 Xiaguan XY8853- very soothing and yummy. About the only thing that will stay down.

[ambrose]

For the first time ever, I let my wife talk me into getting a flu shot. Now I have the flu, pretty bad, too.

2008 Xiaguan XY8853- very soothing and yummy. About the only thing that will stay down.

Sorry to hear that, I wish you a speedy recovery.

Im revisiting some 06 menghai V93, This tea must have absorbed some bad flavors when I first tried it. It was very bad horrible even! I had to toss it out the gaiwan didnt get past 3 infusions.

Today very different, im not sure if its the yixing pot mellowing out the flavors or I gave it over a week to air out since it comes in that dense brown wrap instead of the light breathable tissue. Its like a whole new tea to me today very different very clean , light floral enjoyable. :thumbup1:

[netsurfr]

That's more like the 06 V93 raw that I know.
Beautiful pic there Ambrose.

[ouch]

2005 Changtai Mengai Qiao Mein (another deep bow towards Scottoland)

This has some lovely deep orange and brown leaves, and a rich, lush mouthfeel. My tastebuds are shot, but it's very soothing, which is my primary concern at the moment.

[ambrose]

Happy Friday!

2000 long yuan hao

just placed an order with jas-e tea, more teas :confused1

[ouch]

After two hours digging out of the latest blizzard-

2008 Xiaguan FT Duling Fengsao

Yum!

[netsurfr]

now, I am really jealous that you only spent two hours in the fluffy stuff! I spent two hours on three different occasions yesterday and I still have to dig out again today.

Going to have to predose with Vitamin "I" (read ibuprophen) before I go out today as I am feeling the results of yesterday.

Having a nice Happy Tuo session to start the day.

[ambrose]

Over the weekend I had two pots of 2000 long yuan hao. I've been looking for this specific flavor note that I got in the sample. I can not find it in the cake at all. Ive had 5 pots of this tea but I dont know where that specific flavor note has gone. I even tried it in the gaiwan but nothing, I moved it back to the yixing because I found that the flavor was noticeable better in that pot.

Anyway Im enjoying some 07 menghai 7532, If I could live with one tea this would be it.

[tea goober]

Everybody remember this tea? I wound up buying a couple of cakes (with no regrets) I know some people had nothing good to say about this tea. I find it to be quite enjoyable. Sweet dates, malted grains and a slight spiceiness. I remember when I first had it I thought WTF? This kinda reminds me of shu. But what can I say? It grows on you and it,s perfect after a heavy meal. (Papperdele w/ Bolognese) Ive also found this tea requires extra leaf and extended infusion times and you get a very full, round cup of sweet, datey goodness.:001_tt2:
80023

[ambrose]

tasty looking! Nice cup as well

[ambrose]

2000 fu hai

oh man the cha qi is here I love love love this tea :001_wub:

Are all older teas this enjoyable

[tea goober]

Yep, it,s official. I really like those cups. Gonna have to snag a couple of those for the collection. I think out of all the glaze options that they offer you chose the best ones. Where abouts in TX do you live? Maybe we are neighbors and could get together for a puerh throw down sometime.

[ambrose]

Yep, it,s official. I really like those cups. Gonna have to snag a couple of those for the collection. I think out of all the glaze options that they offer you chose the best ones. Where abouts in TX do you live? Maybe we are neighbors and could get together for a puerh throw down sometime.

I am loving them very much as well. They are a perfect size and Ive been warming my hands which is so soothing and enjoying the aroma with them along with drinking the tea of course. Im thinking of calling them up tomorrow and getting another of these in Hamada and Persimmon but custom by getting the inside done in ivory.

Im way down south from austin, about 7hrs away. That would be cool though a pu down :thumbup1:

Here is another pic to further entice. Sorry for the bad pics, im still learning and experimenting with photography.

[ambrose]

Ok here is a better pic of the one of the cups after playing around with the ol camera.

[arghblech]

I'm having some 07 Guoyan Bulang from Ouch with my buffalo burger lunch. Pretty darn decent. I seem to have no problem controlling this bulang and I'm getting pretty solid infusions. Not shabby.

This has enough campfire to possibly trick a blind taster into thinking it's an XG product.

[ambrose]

not enjoying the 08 xiaguan mushroom tuo today, im about to toss it and place something else in the pot.

[Maitre_Tea]

It's amazing how different similar things can taste, based just on storage...I've tried a few of my different tuo from my Tao Bao order, and although they all have the same general sort of taste, they're all a little nuanced in minor ways. This is a test of my palette and ability to taste the differences in all of them...

[joyfulwoogie]

It's amazing how different similar things can taste, based just on storage...I've tried a few of my different tuo from my Tao Bao order, and although they all have the same general sort of taste, they're all a little nuanced in minor ways. This is a test of my palette and ability to taste the differences in all of them...

I have couple of Xiaguan tuos from various years. The best one so far is 2000 tuo from Hobbes. I am suspecting my chinatown tuos are fake.

[TacoBell]

Blech :prrr:

I find something offputting about this tea. Just this side of cooked in flavor and lacks much in way of smoke or substance. (it's raw...right?)

Oh well...good to taste something I don't like.

BTW....from the Pu-pass around. Fun box!

[tea goober]

not enjoying the 08 xiaguan mushroom tuo today, im about to toss it and place something else in the pot.

Thats a tea Ive still yet to try, I keep meaning to get a couple of em. Hows the yixing doing? By now it should be well past the "flavor sucking" stage. Now I dont know this to be a fact (just a personal theory) but I think that yixing need a drying out phase every once in a while. I tend to use the same pot for up to a week and then give it a week or so off. Another reason to start shopping for another pot. Yippee!

[Maitre_Tea]

Thats a tea Ive still yet to try, I keep meaning to get a couple of em. Hows the yixing doing? By now it should be well past the "flavor sucking" stage. Now I dont know this to be a fact (just a personal theory) but I think that yixing need a drying out phase every once in a while. I tend to use the same pot for up to a week and then give it a week or so off. Another reason to start shopping for another pot. Yippee!

Is this the FT version or the non-FT version. If it's the FT version too bad this didn't come up sooner otherwise I would've included a nice chunk in the sample pack. Perhaps next time...

[tea goober]

Thanks to Maitre for the generous sample. A tea I had considered buying but never got around to it. An enjoyable, affordable aged tea. Not super complex in it,s flavor profile but never the less a cup with that well rounded and sweet aged goodness. Takes a couple of infusions to get to the teas actual flavor and wash off some of the wet stored tastes and aromas. A good everyday sorta aged tea.:thumbup:

[ouch]

Blech :prrr:

I find something offputting about this tea. Just this side of cooked in flavor and lacks much in way of smoke or substance. (it's raw...right?)

Oh well...good to taste something I don't like.

BTW....from the Pu-pass around. Fun box!

Blech? You are too kind.

This sample was included as a warning to the potential pitfalls of ordering a cake relying solely on the vendors blurb.
Famous brand + a few years age + good price + good vendor review should equal a decent buy, right? Guess again.

Whenever anyone argues when I agree with Hobbes's assessment that CNNP is where sheng goes to die, I offer them a sample of this. A disaster like this one underscores how well we have it with such an abundance of great sheng to choose from.



2009 7542 <901>
That's more like it.

[TacoBell]

I was interested in trying the CNNP. That is the beauty of the pass-around box

Do you know what I mean that it tastes of shu? I find most shu's absolutely repugnant. I consider that a failure/prejudice of my palate, but that is the way it is. Thankfully, as you poiinted out, we have oodles of great sheng to choose from. :thumbup:

[ambrose]

BINGO!!!! was his name-o

I finally found that flavor note I first found in the 2000 long yuan hao sample I had.

I did a uber fast rinse and there it was its only there in the first and second infusions after the rinse. I must have tried to find it after about 6 pots, I even tried it in the ol gaiwan. I moved it back the the yixing because the flavor is noticeably better in it.

Once I finished the pot I moved on to some 08 peacock of menghai.

tea goober, the pot is coming along fantastic! Its no longer sucking out flavors instead definitely enhancing. It was pouring super slow the other day and I realized I had a few bits of leaves stuck in the spout. Cleaned it out and back to fast dreamy pour.

I always use the same pot I dont know if this is bad or not but so far so good.

Oh do you guys rinse the pot after finishing a pot of leaves?

pics are of the 2000 long yaun hao

[tieguanyin]

I am drinking from this peacock brick (see below - full info available here (http://cgi.ebay.com/BuLang-Arbor-Old-Tree-Brick-Raw-puerh-Tea-250g_W0QQitemZ400033743598QQcmdZViewItemQQptZLH_De faultDomain_0?hash=item5d23de82ee)). This is an inexpensive tea. It yields a couple good cups with nice sweet floral notes. It does not last long but given the price, not a bad value. A good every day sheng. Vendor description could use some re-working. Per Ouch's earlier comments, proof is in the cup - not necessarily in the description ! For full disclosure, the unwrapped brick did not look as attractive as the picture on the vendor site. I suspect some airbrushing (or god forbid a stand-in brick !?!?!?) may have been used for promotion purposes.

[ambrose]

06 menghai V93

So light and floral really different from when I first received it. I first thought it was horrible. Ive been letting it air out getting rid of all that nasty flavor it first had. I strongly think its the dense brown paper it comes packaged in.

[arghblech]

Drankin' me some aught-nine Moo Yuh Chun Early Sprang.

Put a little Ol' Grandad in it and it ain't half bad.

/I bet I'm brewing it Gong Show style!

Edit: It is punishing me for mocking it, now. I've forgotten several steeps and ended up with brutal bitterness.

[netsurfr]

Yup, the early spring can go bitter easy if you don't pay attention. It is a bit green and I think I will let mine sit for another 6 months before I go back to it.

[ouch]

2009 Menghai 8582 <901>

Even though it's younger, I think it's much more approachable than the 2008 version. This is a really good example of pu'er, and a ridiculous bargain at the price.

[Scotto]

2008 Menghai 7542 *002*

Rich and delicious.

[ambrose]

2000 Fu Hai


Im enjoying this wonderful tea in my new Fencai "leaves" cups that just came in. Dont you just love hand painted porcelain :blushing: At 60 ml each they hold my whole pot of tea in these two cups. :biggrin1:

Im going to try the sample of mao jing they placed in the order later this evening.

[ambrose]

07 mengku 007

oh yea

[ambrose]

2000 long yuan hao

oh yea, Sang Jin

sorry the color balance is off in the pic

[P_K]

Menghai 7542 - 901

With just enough depth to be interesting...yet light and drinkable. Not the most long lived tea. Struggling to get 10 infusions, but I'm not complaining.

[joyfulwoogie]

6.5g in 125ml gaiwan

Tastes very young but beginning to handle higher temperature better than 08-09 shengs.

My brew results are all over the place. This time, floral aftertaste is quite enjoyable. This tea has some rough edges. I am not sure if it was my bad storage. I remember this tea being quite smooth and clean tasting. Those notes are not coming through.

Gently sweet and slightly smoky. Am I brewing the same tea?

[ouch]

2008 Xiaguan FT Imperial Tribute

It took quite a while to get a handle on this brute, but once you do it delivers some very nice flavors.

[netsurfr]

2008 Xiaguan FT Imperial Tribute

It took quite a while to get a handle on this brute, but once you do it delivers some very nice flavors.

Brute indeed! Used this one the other day and it about took my head off... had to take some leaf out of the Gaiwan. Could not infuse quickly enough in the early infusions.
And, no I did not waste it... added it back in later for more goodness!

[ambrose]

2000 fu hai

found a nice size hair in my chunk or pu :blink: I think it gave my tea a bit more body

Using my gaiwan again, definitely a much sharper and crisp flavor profile than in the yixing.

[grasshopper]

XG '09 Plum Blossom Tea Brick

3.8g in a 100ml cebei. Full spectrum in the flavor. Strong in cereal, grass, brown sugar, and grapefruit. And just a touch of what I call ''Elmer's Glue," a flavor I really like in sheng pu'er. Call me crazy. Dry dark leaf, common in young XG cakes. Medium compression. Wet leaf: brown, dark green, and some yellow. Aroma matches flavor. Slight mint in aftertaste. Slightly mouthwatering. Medium-big in the mouth. Easy to drink. :-)

[ouch]

2007 7542

Give me Menghai, or give me death!

[ambrose]

2007 7542

Give me Menghai, or give me death!

:out: what about xiaguan :blink:

Im not brewing today just yet my portable gong fu table is falling apart :mad3: Im off to get a new set up.

[netsurfr]

2007 Menghai Banzhang Maocha. Pretty smooth cuppa tea but I gotta tell you this is not knocking my socks off. The loose mao cha does not seem to retain the high notes of a compressed cake. This could have been labeled as an oolong and I would have believed it.

[ouch]

:out: what about xiaguan :blink:

Im not brewing today just yet my portable gong fu table is falling apart :mad3: Im off to get a new set up.

Give me Xiaguan, or give me death!

[tieguanyin]

Give me Menghai, or give me death!



Give me Xiaguan, or give me death!

How about Xiahai / Menguan or death :lol: ??

[_JP_]

That's right, you never heard of it because I have the only batch in existance. It's the some of the puerh that I purchased a few months back during my last trip in NYC. It went from there to Ohio and now it's back in New Jersey again while I'm visiting for the holidays. What's left will make the return trip back to Ohio, which is 500 miles away down the PA Turnpike. Hence, the name.

It is actually some Golden Sail 306 that I find quite decent for the price of less than $3 per 100 gm toucha. I don't know if I'll be back in NYC while I'm here this week. If I do then I'll try to pick up some more.

[ouch]

That's right, you never heard of it because I have the only batch in existance. It's the some of the puerh that I purchased a few months back during my last trip in NYC. It went from there to Ohio and now it's back in New Jersey again while I'm visiting for the holidays. What's left will make the return trip back to Ohio, which is 500 miles away down the PA Turnpike. Hence, the name.

It is actually some Golden Sail 306 that I find quite decent for the price of less than $3 per 100 gm toucha. I don't know if I'll be back in NYC while I'm here this week. If I do then I'll try to pick up some more.

A few weeks ago, Jim, Scott, and I were in Kam Man and mentioned your last visit there. Neither of us were brave enough to try any of their basket tea, though.

[ambrose]

Ive been enjoying many teas over the last few days.

Pics are of 08 Xiaguan Dali Tuo and 2000 Fu Hai, at least thats what I remembered.

Ive got a new set up :thumbup:, Im very happy with it and it was cheap!!! I needed it because my portable gong fu table is falling apart.

Bamboo mat, on top of a black cotton mat, some tea towels, gaiwan, fair cup, strainer, waste bowl, off to the side a trivet with a glass kettle. I also picked up a beautiful black mat non water absorbent not pictured.

Something very intimate about a small porcelain cup.

[P_K]

08 Xiaguan XY 8853 -

Wow this is a smokey one. It seems to pull together with other flavors to make a pretty good brew though. But make no mistake...the smoke is in charge. Definitely has a heaver feel to it. If the smoke subsides over time I think this will be quite nice.

[physiognomy]

My wife and I enjoyed some '08 Xiaguan FT Exquisite Elegance tonight... Very relaxing after what seemed like a long day! My Yixing pot is seasoning as I type and I think I might spend a little time looking for some appropriate cups.

http://farm5.static.flickr.com/4012/4226706721_14c8b8a581.jpg

[grasshopper]

'06 Feng Hua Factory's Qi Cha of Yong De

Malty, sweet & sour. This tasted somewhat better--richer, thicker--a year ago. Still has a luscious aroma. Maybe my mouth is off tonight. I'll try it again in a month or so. Less of the brown sugar and molasses that I recall from previous tastings. More grapefruit coming to the fore. I'm a little sad about this one. But time will tell, and we shall see what we shall see.

[_JP_]

A few weeks ago, Jim, Scott, and I were in Kam Man and mentioned your last visit there. Neither of us were brave enough to try any of their basket tea, though.

Basket tea? I don't remember that one.

[ouch]

Basket tea? I don't remember that one.

It's right near their pu'er section, to the left on the bottom shelf. I didn't expect to get an answer better than "Oh yes. Tea!" from the help, so I didn't bother to ask. I have no idea if it is liu bao or liu an.


See how I just suckered JP into playing human guinea pig for us? :tongue_sm

[arghblech]

2006 Man Zhuan Arbor Tree brick placed in the tea pass by Erik.

Notes to follow.

Update: Campfire and some new leather. Not bitter or astringent. Moderate lifespan. Big body from lots of stems. I enjoyed this but I won't be rushing out to buy any.

[_JP_]

It's right near their pu'er section, to the left on the bottom shelf. I didn't expect to get an answer better than "Oh yes. Tea!" from the help, so I didn't bother to ask. I have no idea if it is liu bao or liu an.

See how I just suckered JP into playing human guinea pig for us? :tongue_sm

Don't hold yer breath. It looks like I'm not going to make into the city on this trip. Maybe in March. The weather this week hasn't be very cooperative for pedestrians.

Some of the staff there would respond as you think. I did find a couple of them that knew at least a little bit about the tea, but nothing about where it came from.

[netsurfr]

How about Xiahai / Menguan or death :lol: ??

:lol: :lol: :lol: Too funny! Missed that when I was scanning the thread the last time. :thumbup:

[thanks]

2008 Menghai 0622 this morning. I was very curious as to how this tea was aging considering how different it was when first released from the other big M numbered recipes. Like with almost all of the numbered recipe blends in their X01 batch numbers, this tea was mixed using 1-2 year old maocha which made it slightly dark when it first came into my possession spring of 08, and which now makes it seem older than it's production year would ever suggest. This recipe was apparently made blending two Menghai classics, the 7532 and the famous 92 fangcha. The latter of which I have not tried. I remember this having highs and lows, much like the 7532, but only never quite reaching those high notes. It was much more masculine in general, dark fruity tobacco more similar to Xiaguan's offerings. Trying it this morning it seemed more like a four to five year old cake, and the high notes are almost entirely absent. It seems the high notes of the lighter fruits in this receded to the huigan. This makes for an excellent and delicious cup, but overall the tea is fairly monotone in flavors. It's dark rich tobacco depth reminds me very much of the 08 Qing Tuo, and it shares it's excellent thick liquor and mouthfeel. It's interesting to note that I'm not the only one who always thought this recipe was at least slightly "tampered with", but not like most modern productions that strive to make a great cup now with no aging potential for the years to come. Looking at the wet leaves it's not nearly as honest green looking as it's equal in age numbered recipe brothers and sisters, but make no mistake this tea has retained it's fangs somewhat. Did it retain enough strength is my only question. Time will tell, but for now it's a delicious and enjoyable cup of tea that seems older than you'd guess. A couple of oversteeps here and there remind me it has plenty of bite, but it's astringency has calmed down considerably since I first tried this. Sessions like these make me feel at ease about my storage conditions as this tea is showing fine qualities- especially considering my suspicions of it's tampering.

[netsurfr]

Very nice writeup! I was having some of this tea the other day and was not quite sure why it seemed to be so different. Perhaps your writeup explains much.

[silvertip beard]

So, it would appear that my first puerh mistake has been revealed. I mistook the 2008 HLH Star of Bulang for something else that had been recommended to me. Eww, what a dud! This is, so far, the only tea I've purchased in cake quantities that is just plain yuck. Has anyone been able to coax anything reasonable out of this blend?

Lately, I've drinking more green and oolong. The end of the green is in sight, except for the crappy matcha.

I had some good 8582 and happy tuo lately too! It appears that the tea bug I brought home for christmas has bitten some of the inlaws. Yea for co-conspirators!

:thumbup1:

[netsurfr]

I find the Bulang teas in general to be hard to handle. They have been a challenge for me since I started. I usually end up using less leaf for these and infuse in a Yixing with shorter infusion times to take some of the bite out of the Bulang (so to speak). Infusing the Bulang Mountain teas in a gaiwan leaves a bit too much astringency for me despite my alterations to the leaf amounts and infusion times. Maybe it is my less refined taste buds but I find that I can get a good cup of tea out of any tea after experimenting with the leaf and infusion times.

[Maitre_Tea]

That '08 Star of Bu Lang is pretty bad...and come to think of it, I don't recall ever seeing the characters for HLH on there. The HLH '07 Bu Lang is much better, IMO.

[netsurfr]

This cake was pressed in the Shuang Yi tea factory and this bears the mark of that tea factory. However, you will notice that the outer ring pattern on the wrapper is the same as the 2008 HLH Lao Ban-E wrapper, as well as the “普洱生茶” square mark is present on both wrappers.

[ambrose]

07 menghai 7532 :001_tt1:

[Aquanin]

Hey all my 08 teas are now 2 years old now that it's 2010. Wow, I already notice the difference!! :lol: :lol:

[netsurfr]

Funny, funny....

[ouch]

Hey all my 08 teas are now 2 years old now that it's 2010. Wow, I already notice the difference!! :lol: :lol:

:lol:


Shhh! Steve will raise the prices. :lol:
Yippee- my bottles of 1990 Margaux and Latour are now twenty years old! :tongue_sm

[netsurfr]

:lol:

Shhh! Steve will raise the prices. :lol:
:tongue_sm

Now, why didn't I think of that! :lol:

[silvertip beard]

Okay, okay. The 2008 Dud of Bulang* went from "eww" to "meh" today. Brewed "tiger style" (half-short and twice-strong) it is okay, exhibiting for me some of the interesting flavor profiles attributed to it. Still tweaked as all hell, and the sour-flavor thing is...interesting.

At least its drinkable. :blush:

Perhaps if I brew it a few more times, it (or I) will get better.

Cheers!
:yinyang:

[P_K]

08 Xiaguan Happy tuo -

This thing hits on all cylinders. Very nice when it's 7 degrees outside.

[physiognomy]

'06 Menghai 8582 that just came in from Steve tonight. I also used the green clay yixing my wife bought me for Christmas for the first time. Some astringency in the first steeping (next time I will rinse x2), but that calmed down with some cooler water & a shorter 2nd infusion. Starting to detect some sweetness, but I'm tired & will pick up where I left off in the morning...

Just thought I'd mention the great service from jas-etea.com as always. I really appreciate the New Years gift & note. Thanks Steve!

[arghblech]

Some astringency in the first steeping (next time I will rinse x2), but that calmed down with some cooler water & a shorter 2nd infusion.

I don't think a second rinse will help the initial astringency. That is usually a function of steep time.

[thanks]

Very nice writeup! I was having some of this tea the other day and was not quite sure why it seemed to be so different. Perhaps your writeup explains much.

Thank you very much, Steve! It is much more monotonous, no?

As to all of the HLH Star of Bulang hate, I enjoyed it when I first had it fresh from pressing. I've had one or two sessions with it since- both of which I have not particularly enjoyed. The tea seems tweaked to all hell, and the somewhat confusing origins of the actual maocha, storage, and pressing factory location seems to lend to an easy target for a mob bashing. My first session with it was truly enjoyable though, so I really don't know what to make of this. I'll revisit this in the coming days to remedy this. My tastes have changed quite a bit since I first tried that cake in a short year or two, so who knows what my next session will reveal for myself and maybe others.

[arghblech]

Very meh session with my 2001 ODB. It was just alright. Usually I'm a pretty big fan.

[ambrose]

2000 Fu Hai 7536 green mark, nothing like old sheng pu in the morning

[ambrose]

Just a follow up on the fu hai, Im very tea drunk. I havent been this tea drunk in since thanks giving. The cha qi is always found in older teas for me.

[arghblech]

2004 CNNP 7548 put in the pass-around box by ouch.

Meh. Short lived. Little bitterness or astringency even though I neglected an early infusion. Sort of empty in general.

[netsurfr]

What was that saying about CNNP? "CNNP, where pu-erh goes to die..." of something like that.

[silvertip beard]

2002 HLH Mengku Wild Arbor.

Found some more chunks of clay in this one. Talk about earthy!

But their LBZ/LME is SO good! :confused1

[P_K]

07 Changtai 7538 -

Good session. This one seems to have improved slightly...or I have gotten better at brewing it. Yum.

[ambrose]

2007 Mengku Mu Ye Chun 002
:biggrin1: love this tea

[Scotto]

2008 Xiaguan "Red Chamber" tuo. I have a stack of these in the tea cabinet for a reason. :thumbsup:

[physiognomy]

'08 Xiaguan FT "Happy Tuo" with some good spring water at work this morning... I couldn't stand using the drip coffee machine designated for hot water, so I broke down and picked up a kettle for my desk.

http://ecx.images-amazon.com/images/I/41zKiyQionL._AA260_.jpg

[netsurfr]

2007 Nannuo Mountain mao cha. Very nice and smooth. Beautiful clear amber liquor. Sweet aftertaste. Thoroughly enjoyable.

[ambrose]

2000 Long Yuan Hao Yi Wu Mountain

I love older sheng pu

[ouch]

Too sick to drink tea. Imagine that.

[strat1117]

Too sick to drink tea. Imagine that.

You must be really miserable.

Feel better.

[ouch]

You must be really miserable.


I can't wait until I improve to miserable.

[ambrose]

08 peacock of menghai nice light floral pu

[silvertip beard]

Stone-Pressed Yiwu in the AM.

[netsurfr]

Too sick to drink tea. Imagine that.


You must be really miserable.

Feel better.


I can't wait until I improve to miserable.

Sorry to hear you are so miserable. Feel better soon!
Jay's post count may hit new heights if he is sick at home... :001_rolle

[ambrose]

just finished a pot of 07 Mengku Mu Ye Chun 002, about to start a pot of 2000 FU HAI 7536" GREEN MARK

[ambrose]

2000 FU HAI 7536 GREEN MARK


:biggrin1:

[kimble22]

Does anyone else notice that their teas taste more bitter during the winter? Even aged things I have seem to be noticeably sharper... I noticed this last winter too... Maybe its me? Any thoughts?

[thanks]

Does anyone else notice that their teas taste more bitter during the winter? Even aged things I have seem to be noticeably sharper... I noticed this last winter too... Maybe its me? Any thoughts?

Yeah Winter always seems to make all of my pu'er taste bad.

[silvertip beard]

It also seems to affect sheng more than shu for me. Is this for real? I thought I was just having some off days. :blush:

[Maitre_Tea]

I think it may have something to with TCM and how sheng is "cold" and not supposed to be consumed in winter. I think for the most part the humidity is a little dryer in the winter, and because of that maybe sheng tastes a bit sharper? Not too sure on this though.

[thanks]

I usually leave my collection alone for the most part throughout Winter. You'll see a more dramatic shift as Spring rolls around. In the drier months, I tend to reach for red teas and oolongs.

[tea goober]

For me it,s the opposite. Winter is when I most enjoy puerh and heartier oolongs.

[Maitre_Tea]

Living in California, the seasons don't really affect my choice of tea. In fact, I've been noticing an abundance of juicy-fruit like sweetness in my "instant sensation."

[physiognomy]

I've been sipping on some '00 Long Yuan Hao Yiwu from Steve all afternoon... Tasty stuff, so I'm hoping the pot has a little left to give in the morning.

[ouch]

First cup in many days. I thought my cold would neccesitate a baoyan brick, but I found that a 2009 8582 fit the bill. :thumbup1:

[P_K]

08 Xiaguan Nan Zhou round cake 454g -

This one has been giving me some problems. This has tighter compression than any other cake I have. So what happens is....you get lots of small pieces when you pry off leaves. You have to decide...do I want lots of flavor...or do I want less astringency. In the end, to get a mild brew, you have to forego some flavor.

[kimble22]

I usually leave my collection alone for the most part throughout Winter. You'll see a more dramatic shift as Spring rolls around. In the drier months, I tend to reach for red teas and oolongs.

Thanks, and Maitre... I'm sure it has to do with the humidity to some degree... Maybe this severe cold weather has something to do with it... It's kind of weird because for me the astringency implies "life" and youth, so I wonder why this would be more pronounced during the winter- which is a *dead* period. Anyway, maybe a cake is more alive when it's mellowing during the summer:001_smile

Oh and BTW- I came across the most digusting thing yet in a puerh cake. I saw what I thought was a tea berry- but it ended up being a roly-poly bug that when unrolled carefully was about an inch long! Inside a TC iron cake no less!

P.S. Maybe this is why it tasted so bitter :sneaky2:

[ambrose]

Thanks, and Maitre... I'm sure it has to do with the humidity to some degree... Maybe this severe cold weather has something to do with it... It's kind of weird because for me the astringency implies "life" and youth, so I wonder why this would be more pronounced during the winter- which is a *dead* period. Anyway, maybe a cake is more alive when it's mellowing during the summer:001_smile

Oh and BTW- I came across the most digusting thing yet in a puerh cake. I saw what I thought was a tea berry- but it ended up being a roly-poly bug that when unrolled carefully was about an inch long! Inside a TC iron cake no less!

P.S. Maybe this is why it tasted so bitter :sneaky2:

:lol: oh man, I found some long hair and little stones in my 2000 long yuan hai . I thought the hair gave it more body at first :laugh:

[joyfulwoogie]

It am often amazed about what I find in puerh cakes here and there.

After enjoying puerh for some years, my tolerance for random objects in my food put people around me in awe.

I guess I can thank puerh for that. :)

I find bugs, cement pieces, stones, pubic hair, metal spring, glass bits, rice, cigarette buds, finger nail and more.

Yet I am okay with that. Those things don't make me sick, I realized.

Anyways, drinking 05 Mengkuhao cake on a thermos. It's actually not bad. Pleasantly sour and bitter but really sweet with nice lingering flowery aftertaste. It's a bit thin.

When it gets really bitter, aftertaste becomes just awesome but then it gets too raw for my stomach. Got hooked on this aftertaste and it's hard to turn away.

[ouch]

2008 Peacock of Menghai


A kinder, gentler Menghai. So nice. :thumbup1:

[Tofu Miso]

Hmmmmmm - very nice , very very nice indeed !!! Nada's review for this on his web store is very accurate . Lovely stuff :thumbup:Well worth trying a sample if you haven't already .

[netsurfr]

Hey Tofu Miso -
Welcome to B&B. Thanks for joining the discussion about pu-erh. I have not tried Nada's selection of this particular tea. I may have to do so...

[Maitre_Tea]

Fairly wet-stored from a Taiwanese vendor...I love wet-stored stuff. :drool:

[Tofu Miso]

Hey Tofu Miso -
Welcome to B&B. Thanks for joining the discussion about pu-erh. I have not tried Nada's selection of this particular tea. I may have to do so...

Thanks for the welcome netsurfr , I've enjoyed reading the sheng of the day thread for quite a while now . I posted my first review back on page 157 - felt I just had to give this young sheng a mention ! Hope you enjoy the sample of the 1997 Hen Li Chang Bulang as much as I did if you purchase some . ( I think that the cakes are out of stock at the moment , but samples of it are available as far as I know )

[ouch]

2008 Mengku wild arbor king


I think I'll stick with the muyechun offerings.

[ambrose]

enjoying some 2000 long yuan hao

[ouch]

2008 Mengku wild arbor king


I think I'll stick with the muyechun offerings.

Dumped the Mengku and started anew with some baoyan brick. :thumbup1:

Steady Freddie!

[nada]

Fairly wet-stored from a Taiwanese vendor...I love wet-stored stuff. :drool:

I know what you mean... sometimes some wet stored sheng brewed espresso style hits the spot perfectly.

[ouch]

2007 Muyechun 002


Atsa nice.

[arghblech]

7542 901

[Maitre_Tea]

A little wet-stored (sensing a trend here?) but albeit a bit flat and monotone. good cha qi though kinda makes up for it.

[ouch]

2008 Xiaguan FT Duling Fengsao

A black tie and tails baoyan.

[ambrose]

07 menghai V93

[tea goober]

In todays cup, a superb 1999 Menghai Dayi Yiwu Shan. A gift from an online tea friend. This tea really hit the spot today, brews up clean and clear. Delicately woodsy, slight florals in the cup and the aroma, which kinda suprised me. Usually the delicate aspects are the first to fade in an aging tea. Sweet and syrupy goodness. Thanks Terje
83414

Note: after posting this Ive had so many people comment that this tea was may be the famous Big Green Tree, I,m sticking to my guns that I,ll never know for sure what it was, I had 7&1/2 gms of the tea so it all went into one session. Now, browsing half dippers site and just happen to notice his tasting notes on BGT out of curiosity I decided to read it. As I continued to read a lot of his descriptions were hitting home with me. The pics that both Hobbes and I took look very similar, yeah, so? Then I continued to read everybodys comments and several of them mentioned one consistent description of the teas aroma, sandlewood. I distinctly remember while drinking this tea that there is the faintest smell of incense. Now there are lots of teas that have floral or almost perfume like aromas so the thought of incense didnt strike me as being so unusual. This teas flavors were very clean and fresh, floral, the slightest pinch of a spiciness in the cup but not noticed in the aroma. Sweet and in the aftertaste there were delicate fruit like flavors. The aftertaste was impecable, a minute or so after swallowing the tea you could still taste the tea just as strongly as if you just swallowed it a second ago. Could this have been the famous Big Green Tree and I didnt even know it? Maybe, I,ll never know for sure. In a way, if it was BGT then it,s maybe better I didnt know, because I would have projected everything I had read about it into my own experience with it. If it was BGT I can see why people consider it to be so special, $400.00 special? Probably not. But it was absolutely superb.

[Maitre_Tea]

that cake has some pretty serious dry storage, or maybe I'm just used to wet-stored stuff :blushing:

[tea goober]

Yes it does. Although there are some mildly wet stored teas that appeal to me, for the most part I much prefer dry stored tea. You can still taste the teas inherant flavors and appreciate it,s original aromas. As opossed to smelling and tasting it,s storage. I just got this tea today but waiting for Terje to tell me where he got it from. If it,s still available and affordable I,ll get some and wing some your way.

Note: as it turns out Terje got this tea as a gift that was purchased in Hong Kong. Since I wont be going to Hong Kong I guess thats the end of that.

[tea goober]

A decent 2009 Hai Lang Hao "Yiwu Shan" it,s one of those light and delicate, fresh spring meadow teas that we have all had before. For it,s price point you cant complain, $21.60 per cake. However, it,s nothing to write home about. We need a smilie for indifference.
83454

[Maitre_Tea]

A decent 2009 Hai Lang Hao "Yiwu Shan" it,s one of those light and delicate, fresh spring meadow teas that we have all had before. For it,s price point you cant complain, $21.60 per cake. However, it,s nothing to write home about. We need a smilie for indifference.

I remember having similar feelings about this cake. I'm also kind of surprised how inexpensive this is compared to other '09 HLH productions, which can be super expensive (here (http://www.yunnansourcing.com/store/product.php?id_product=1095))

This kind or pricing strategy smacks of Calvin Klein and Xi Zhi Hao. Oh what has become of my beloved Hai Lang Hao?!?!:thumbdown

In my cup...a disappointing 2003 wild yiwu via Tea Masters

Hyped up and super expensive, this particular tea was a little thin and underaged.

[ambrose]

I love it when you post pics goober :thumbup1:

I enjoyed a pot of 07 menghai V93 again today since I enjoyed it so much yesterday.

I took out my yixing for this session and I found that it was very enjoyable. It didnt round it out so much as it did when the pot was water logged. It made the tea bolder yet it pulled back the astringency thats associated with a stronger brew. :thumbup1:

[tea goober]

Yeah some of those prices are decadent. But you know, I,m sure we do not realize the amount of work that goes into making these teas. Can you imagine what it would be like to have to pick only the very tip top leaf sets from those huge trees. It would take me all day just to come up with a lb. of leaf. There has got to be all kinds of aspects to making these teas that we havnt a clue about. Having said that though, I wont be buying any of those cakes.

[kimble22]

I remember having similar feelings about this cake. I'm also kind of surprised how inexpensive this is compared to other '09 HLH productions, which can be super expensive (here (http://www.yunnansourcing.com/store/product.php?id_product=1095))

This kind or pricing strategy smacks of Calvin Klein and Xi Zhi Hao. Oh what has become of my beloved Hai Lang Hao?!?!:thumbdown

In my cup...a disappointing 2003 wild yiwu via Tea Masters

Hyped up and super expensive, this particular tea was a little thin and underaged.

That's too bad on the '03 yiwu from TeaMasters... I have long thought about getting a sample but I read some of the thread (rather than the link to the final score) and it seemed that every tea in the contest was equally as good, in fact it was debatable as to whether all the participants even recieved the other samples, and Stephane seemed rather pushy in the thread - unlike his website. That being said I think the Jiang Cheng he has is pretty f-ing amazing. If you don't mind me asking what were the brewing parameters on the yiwu- I often find it hard to balance the delicateness of the flavor with the fullness/complexity we expect from puerh, especially from allegedy top-notch yiwu.

[ambrose]

2000 fu hai

[Maitre_Tea]

I don't recall exact infusion times (sorry but I take an "intuitive" approach to brewing), but I did my "usual" approach, which is lots of leaf and quick brewing times. I think the first couple brews were pretty short and after the 4th infusion or so I let it rest for a little longer. It was a free sample so I only had enough for a single shot at it, but I don't think my feelings about it would change even after repeated tastings.

Granted, I may be a little harsh on the tea, but that's because of the hype he built around it and the price, which is obscene considering how young it is. If it were around $45...than maybe I would bite. It had good fruitiness but the mouth feel was lackluster (one my big criteria about any tea). Nice honey aroma though.

It also tasted like it was pressed last week, which adds to my "gripe" with this tea and its price.

good cha qi though, but not $200 good though

[tea goober]

2008 Menghai Peacock Of Mengsong. A very nice Menghai tea. Not so drastically different from 7542, in fact I think I detect that maybe Mengsong tea is used as a base material in the 7542. Very familiar flavor and aroma. My second tea session today, that doesnt happen often. Isnt this a cool little cup? A Japanese Kutani Sometsuke cup. Made 1900-1940, Keep in mind that airplanes did not exist at that time, so this appears to be a UFO.

83522

[ambrose]

wow that is a beautiful cup :thumbup1: Nice tea as well

[tea goober]

wow that is a beautiful cup :thumbup1: Nice tea as well
Thank you Ambrose. I dont often drink from those tiny little cups but fun every now and then.

[thanks]

In todays cup, a superb 1999 Menghai Dayi Yiwu Shan. A gift from an online tea friend. This tea really hit the spot today, brews up clean and clear. Delicately woodsy, slight florals in the cup and the aroma, which kinda suprised me. Usually the delicate aspects are the first to fade in an aging tea. Sweet and syrupy goodness. Thanks Terje
83414

99 Big Green Tree? If it is, it's good tea, but not worth the price or hype.

[Maitre_Tea]

99 Big Green Tree? If it is, it's good tea, but not worth the price or hype.

BGT was my first guess, but it could be a less famous, but also 99, version...which I've actually seen before.

[tea goober]

99 Big Green Tree? If it is, it's good tea, but not worth the price or hype.

The person who gave this to me also recieved it as a gift from a friend in Hong Kong. I asked the person that gave it to me about this tea but the information I wrote here is also all he knows about it. But it was a damned good tea. Bold yet delicate at the same time. Floral and fruit in the aftertaste. If I had known that this sample is all I could ever get my hands on I would have taken some leaf pics to attempt to identify it. I dont expect to ever know for sure what this tea was.

[Hobbesoxon]

Howdy, chaps!

It's nice to be back. I've been sitting in my office with some 2009 Menghai "silver peacock" catching up on this thread - that makes for an excellent start to the day!

Beijing was cold - the coldest in forty years, they say - but the snow makes the dirty old city look clean, and it muffles the sound. We spent just two days spent in Maliandao, but we made 'em count! We brought 108 kg of luggage back, of which no more than 20 kg was tea. :ihih:

http://www.chinatour.com/attraction/attraction.photos/great_wall_in_snow.jpg

Keep your eyes peeled for samples coming your way, assuming I can ever get to the bottom of my inbox :001_smile


Toodlepip,

Hobbes

[tea goober]

Welcome back!

[Tofu Miso]

I don't recall exact infusion times (sorry but I take an "intuitive" approach to brewing), but I did my "usual" approach, which is lots of leaf and quick brewing times. I think the first couple brews were pretty short and after the 4th infusion or so I let it rest for a little longer. It was a free sample so I only had enough for a single shot at it, but I don't think my feelings about it would change even after repeated tastings.

Granted, I may be a little harsh on the tea, but that's because of the hype he built around it and the price, which is obscene considering how young it is. If it were around $45...than maybe I would bite. It had good fruitiness but the mouth feel was lackluster (one my big criteria about any tea). Nice honey aroma though.

It also tasted like it was pressed last week, which adds to my "gripe" with this tea and its price.

good cha qi though, but not $200 good though

I purchased a 50 gram sample of this a while back . From what I remember it seemed to produce better and more interesting results if you brew it the way Stephane recommends - about half your usual amount of leaf and longer steep times . I agree with you , I to think it is somewhat over priced ! I don't regret buying the sample , but I definitely will not be buying a cake - for that sort of money I can buy something older and better aged with a far more interesting texture and flavour profile .

[ambrose]

2000 long yuan hao

[Maitre_Tea]

a very lucky find with my last Tao Bao order...I basically ordered this one by random, hoping that I would have something sort of decent. Well, I won the lottery with this one. Excellent compression (in a good way), no tools need be involved to pry it open. Good mouth feel, with an excellent bitterness that developed into a sweet and lasting aftertaste.:thumbup:

I'll be picking up a few more of these with my next Tao Bao order

[TacoBell]

We brought 108 kg of luggage back, of which no more than 20 kg was tea. :ihih:



Welcome home, but only 20 kgs? :mad3:

[ambrose]

07 menghai 7532

Im revisiting my yixing today, wow puerh is nicer in the pot. It allows me to brew a stronger bolder cup but yet it takes out some of the astringency leaving me with a nice smooth brew.

[Scotto]

a very lucky find with my last Tao Bao order...I basically ordered this one by random, hoping that I would have something sort of decent. Well, I won the lottery with this one. Excellent compression (in a good way), no tools need be involved to pry it open. Good mouth feel, with an excellent bitterness that developed into a sweet and lasting aftertaste.:thumbup:

I'll be picking up a few more of these with my next Tao Bao order

Mind saying what it cost? I had a sample of this some time ago, and loved it.

[Maitre_Tea]

Sent a PM w/link to the product, since this production is kinda weird...

[Hobbesoxon]

Welcome home, but only 20 kgs? :mad3:

If you thought getting your usual postal orders approved by SWMBO was difficult, try actually shopping for tea with her in person - particularly when she's doing all the translating...:001_smile


Toodlepip,

Hobbes

[ambrose]

08 xiaguan mushroom tuo

[Tofu Miso]

One of my favourite young sheng's . Produces a crystal clear bright yellow soup which is very smooth , round and thick in the mouth whilst at the same time having plenty of vibrant energy to it . It seems to be developing some very nice deep , creamy notes of caramel , grain , and a very faint hint of liquorice .A touch of straw and plenty of Menghai mushrooms sit above the nicely developing bass notes . It has a long lasting huigan and plenty of chaqi - fresh , clean , pure and soothing - very nice ! Whilst being a little more expensive than your average young sheng , it strikes me as being carefully produced , well balanced , and of high quality with a potential to age well . :thumbup1:

[ouch]

If you thought getting your usual postal orders approved by SWMBO was difficult, try actually shopping for tea with her in person - particularly when she's doing all the translating...:001_smile


Toodlepip,

Hobbes

My wife would like to know how to say "my husband is an idiot" in Mandarin.

[tea goober]

What a gorgeous cup of goodness this is. Seriously considering getting the whole set from Steve. Only ones I havnt had yet are the Bulang and Bada. Anyone else out there who can give me some input on either of those? This is a tong worthy tea. See Steve, now if you had some of these in stock I,d be all over em right now.

[Maitre_Tea]

I've heard good things about the Bulang, since it's an estate directly under Dayi's control, whereas I've heard the Bada can be a little boring. At the very least, it's a nice way to see how different single estate teas age at a fairly reasonable price.

[tea goober]

O.K. So, Ive had the "Mengsong" good but very familiar. "Nannou" was very nice. "Menghai" also very nice. If what you heard is correct then maybe I,ll take a loss on the Bada. But then again as we have all heard so often, "This is all so subjective" The teas I could blather on and on about would make someone else shrug their shoulders in indifference. Who knows, the Bada could be right up my alley.

[Hobbesoxon]

What a gorgeous cup of goodness this is. Seriously considering getting the whole set from Steve. Only ones I havnt had yet are the Bulang and Bada. Anyone else out there who can give me some input on either of those?

I would advise against buying the whole set - like all compilations, some items are much better than others. I liked the Menghai best of all, and have mostly been buying that cake from the set.


Toodlepip,

Hobbes

[Hobbesoxon]

SotD: the 2009 Douji "Banzhang".

http://www.yunnansourcing.com/store/img/p/1054-1024-large.jpg

The price at Yunnan Sourcing for this cake (http://www.yunnansourcing.com/store/product.php?id_product=1054) (including postage) is actually a little less than we managed to achieve in the recent B&B group buy from Taobao - this is testament to the large discounts that Scott has secured at China Post.

I really love this cake. It is the most expensive of the Douji single-mountain cakes for 2009. Just as I was lamenting the lack of trousers in post-2005 pu'er, this tea comes along and gives me a welcome kick in the loins.

I like its aggressiveness, combined with a long-lasting sweetness that is very welcome. It tastes as if it has been cook-dried a little too long (giving it a lightly roasted quality that tends towards the lighter end of the Xiaguan spectrum), but such imperfections are minor.

Worth the $54 asking price, I'd say, but the roasted aspect would prevent me from getting more than 2-3 cakes. Either way, I'm in for a happy morning with a great pu'er, and wish you the same success with your sessions today. :chinese:


Toodlepip,

Hobbes

Edit: chaqi deluxe, and tons of caffeine. Ouch. :)

[netsurfr]

Welcome back Hobbes!

07 7532 today. Nice start to the day.

[tea goober]

I would advise against buying the whole set - like all compilations, some items are much better than others. I liked the Menghai best of all, and have mostly been buying that cake from the set.


Toodlepip,

Hobbes

It is indeed the star of the show isnt it? The Menghai Peacock is a damned fine tea for the money.

[apache]

SotD: the 2009 Douji "Banzhang".

http://www.yunnansourcing.com/store/img/p/1054-1024-large.jpg

The price at Yunnan Sourcing for this cake (http://www.yunnansourcing.com/store/product.php?id_product=1054) (including postage) is actually a little less than we managed to achieve in the recent B&B group buy from Taobao - this is testament to the large discounts that Scott has secured at China Post.

I really love this cake. It is the most expensive of the Douji single-mountain cakes for 2009. Just as I was lamenting the lack of trousers in post-2005 pu'er, this tea comes along and gives me a welcome kick in the loins.

I like its aggressiveness, combined with a long-lasting sweetness that is very welcome. It tastes as if it has been cook-dried a little too long (giving it a lightly roasted quality that tends towards the lighter end of the Xiaguan spectrum), but such imperfections are minor.

Worth the $54 asking price, I'd say, but the roasted aspect would prevent me from getting more than 2-3 cakes. Either way, I'm in for a happy morning with a great pu'er, and wish you the same success with your sessions today. :chinese:


Toodlepip,

Hobbes

Edit: chaqi deluxe, and tons of caffeine. Ouch. :)

So, you have just tried yours, my one still sitting inside a box.

[ambrose]

It is indeed the star of the show isnt it? The Menghai Peacock is a damned fine tea for the money.

I would have to agree :thumbup1: I love the light floral notes in this tea

[ouch]

8582 <901>

Seems to be starting to put on some weight, if that's possible at this point.



And another "+1" for the Peacock of Menghai fans.

[Scotto]

2008 Menghai Peacock. Must be a theme, and I chose it before I read all the posts. Yummy stuff.

[tea goober]

Ummm, This is an o.k. tea but not really doing it for me. After having the Peacock of Menghai will any of the other Dayi teas ever measure up again? The Silver Peacock is fine, nothing specifically wrong with it, but leaves me wanting something more.
83755

[tea goober]

8582 <901>

Seems to be starting to put on some weight, if that's possible at this point.



And another "+1" for the Peacock of Menghai fans.

I like that expression "starting to put on some weight" thats how I feel about the YS cakes we all had during the tasting. I,m really impressed with the Wu Liang Lan Xiang cakes. Very noticable weight gain in that one.

[ambrose]

Ok you guys made be brew it, 08 peacock of menghai final infusions

I was playing with different cups :tongue_sm

[tea goober]

I,m very glad to have tried this tea. "Menghai, Peacock of Menghai" You know how it is, you sample and sample and just not really finding anything that is doing the trick for you, then you kinda just stop looking for a while. Well, Ive been in my stop looking mode for a while now but thanks to an online tea bud that sent me a bag full of samples Ive found this tea to be exceptional, not only for a tea in it,s price range but regardless of it,s price range I really like this tea. Like I said earlier, this tea is tong worthy, by gum!

[arghblech]

I,m very glad to have tried this tea. You know how it is, you sample and sample and just not really finding anything that is doing the trick for you, then you kinda just stop looking for a while. Well, Ive been in my stop looking mode for a while now but thanks to an online tea bud that sent me a bag full of samples Ive found this tea to be exceptional, not only for a tea in it,s price range but regardless of it,s price range I really like this tea. Like I said earlier, this tea is tong worthy, by gum!

Which tea are you talking about?

[tea goober]

Which tea are you talking about?
Oops! corrections have been made.

[netsurfr]

OK, now I am going to have to break out some Peacock of Menghai again. Been a while since I have sampled its goodness....

[Shogun89]

American Hao 0901

This stuff is really nice! When it was first brought in, I got a great deal on a tong, so glad I did. It tastes very similar to a Dayi recipe cake, but with much more body and just an overall greater profile. Easily surpassing 10 infusions and at about $4 cheaper than a 7532, this cake wins in my opinion.

[ambrose]

07 Xiaguan FT #4

[ouch]

Nursing some 2007 7542 all day.

[Tofu Miso]

Very smooth , thick , round , subtle flavour , sweetness and texture that melts in the mouth leaving a nice huigan . Lovely chaqi - plenty of it , but very subtle and soothing to the body - any tension or stress just seems to evaporate !

[joyfulwoogie]

Ok you guys made be brew it, 08 peacock of menghai final infusions

I was playing with different cups :tongue_sm

Do you taste difference when using different cup?

I started noticing that for certain tea, I prefer using particular cups. I later found out that teas taste different on what cups I drink with.

I wonder if I am just overly sensitive.

For young sheng, I like thin wide cups. For ripe, I like thick walled heavy cups. Also material of the cups seem to make a huge difference. Interestingly, I tend to really cheap chinese market plain white cup. They are thick and solid, made for Chinese dimsum restaurants.

[netsurfr]

Do you taste difference when using different cup?

I started noticing that for certain tea, I prefer using particular cups. I later found out that teas taste different on what cups I drink with.

I wonder if I am just overly sensitive.

For young sheng, I like thin wide cups. For ripe, I like thick walled heavy cups. Also material of the cups seem to make a huge difference. Interestingly, I tend to really cheap chinese market plain white cup. They are thick and solid, made for Chinese dimsum restaurants.

Now this adds a new wrinkle to the game for me. I had not even considered that different cups influence the experience.

[ouch]

Do you taste difference when using different cup?

I started noticing that for certain tea, I prefer using particular cups. I later found out that teas taste different on what cups I drink with.

I wonder if I am just overly sensitive.


Overl sensitive? My tea tastes different when I change out the interconnects between my amp and preamp. (Doesn't change the sound, though.):thumbup:

[tea goober]

This is an interesting topic. The cup you choose certainly does make a difference. Something I had first noticed years ago while drinking Sencha. My daily cup for Sencha was a thick, rustic Japanese Yunomi made from clay that I had used for years. I had bought some porcelain yunomi,s and using same tea, same kyusu, same everything except for the cup. At first I thought I had miss-weighed the tea because it tasted and even looked different. But with further brews I realized it was the cup that made the difference. From the clay yunomi the tea seemed thicker, more earthy and kind of an everyday quality Sencha. From the porcelain yunomi the same tea seemed much lighter and delicate, accentuating the high notes. Very elegant. Now, there is another type of pottery that comes into play here, Celadon. I,m not talking about the Chinese Celadon like the Ru Kiln stuff (although I love their stuff) but more along the lines of the traditionally made old school celadon. The old school celadon uses a dark brown clay as it,s base. Instead of porcelain (Chinese Celadon) The difference between these two types is not insignificant. Apples and Oranges really. Drinking a good young sheng from good quality celadon is very smooth and creamy. The tea seems to be thicker and heavier but the flavors that it accentuates is more along the lines of a happy medium between the low bass notes and the delicate florals. Ive read in some tea magazines that some "puerh experts" would only use celadon for evaluating teas for purchase because it gives a more accurate impression of the teas flavor profile. In my previous post about the Menghai, Peacock of Menghai the cup shown is a piece of "old school" traditionally made celadon. Made by Je Du Jia, a Taiwanese potter. Hou De,s from time to time has some of his peices for sale. Actually, my avatar is also a cup made by Je Du Jia, the celadon is only on the inside and as you can see on the cups exterior it,s made from a very rustic, reddish brown clay. Most potters will not use this clay because it contains trace amounts of iron, the celadon glaze also contains trace amounts of iron. So the outcome of that is that their are adhesion problems between the clay and the glaze. The loss rate in the kiln is 80&#37; when using the traditional red clay. With porcelain, the loss rate is minimal. When using these clays the potter does not know before firing which peices will have defects. So with that in mind it,s easier to understand why superb quality peices of celadon sell for rediculous prices. I wouldnt consider Je Du Jias works to be superb quality but thay are made in the traditional way using traditional materials. Is this way too much information?

[netsurfr]

Nice post tea goober. I enjoyed reading it.

[ouch]

My letters to Riedel requesting a tea cup line have gone unanswered.

Today-
Worst. Session. Ever.
My favorite pot + one of my favorite teas (XG XY8853) = sheer frustration. The pot just would not pour no matter what. I never had such a bad problem with clogging. I dumped the tea and restarted, scrubbed after each infusion with a toothbrush, but just couldn't get it to work. Sometimes you're the windshield, sometimes you're the bug.

[ambrose]

I am about to brew up some 2000 long yuah hao

As for cups and flavors I have been doing alot of testing and have found that yes it does taste different in different cups. Even my girlfriend has found this out on her own with her drinking.

I have come to find that there is one main factor that come in to play. That being heat up and cool down of the vessel.

I found that heat up and cool down is what mostly influences the flavors.

Basically a cup heats up then cools off by releasing its heat in to the air and to our nose. Since our sense of smell makes up most of what we taste. We are tasting tea in what I call "high definition". So this give us those crisp sweet light floral notes associated when drinking in smaller vessels in particular small porcelain cups. Small porcelain cups heat up and cool down fastest of all vessels that I have noticed. Best suited for any teas in particular lower temperature delicates. Im now after some bone china because I hear its transfer rate is even greater. So basically it brings up the higher floral notes best.

I only have the ru kiln celadon which I have come to find was made by Guangzhou Hengfu Tea Industry Co part of their DongDao Ru Ware. Its basically a high quality Taiwanese mimic. They are still stone based and the glaze is very smooth to the touch.

Anyway I found in these cups they take more to heat up so they take away more heat from the tea and pull back a bit instead of fully releasing it back out. When the cups are very heated you get a similar taste to porcelain but since its still stoneware it will just never act like porcelain. Plus they get so hot they are hard to handle at those temperatures. So basically you get a smoother much balanced type of flavor between the deep and high notes and exactly as described by goober. Best suited for any tea in particular higher temperature teas. My favorite cups thus far for puerh and dark roasted oolong.

Shapes of the curves and openings also affect how fast the tea cools down and sprays in to your mouth if you do slurp as most of us do. Well this also engages the rest of our senses. Such as how the cup feels in the hand, on the lips, to the touch. These however are more of a preference than additional to taste. This can lend to the overall experience and enjoyment of the tea placing us in a more relaxed state to further focus on the flavors we are tasting.

These are just my thoughts based on experiments, im off to pick up some traditional style celadon thanks goober for enabling :001_tongu Im kidding I was already going to acquire some to compare.

[tea goober]

Ambrose, in aquiring some of these celadon cups you are starting an obsession in which there is no turning back. Trust me, I know. But I swear they will become life long companions that you cant imagine doing without.

[ambrose]

Ambrose, in aquiring some of these celadon cups you are starting an obsession in which there is no turning back. Trust me, I know. But I swear they will become life long companions that you cant imagine doing without.

Thank you bud thats good to know, I do hope they will be great life time pieces. I picked up 2 just now from hou de, by Xu De-Jia taiwanese artist.

I cant stand the thought of buying just one cup alone. For some reason I think cups should at least be in pairs. :laugh:

Im on the fence about the fairness pitcher

[ambrose]

07 Menghai V93

[Maduro 5]

Ambrose!Thank you for that celadon cup post. I could not help myself and ordered a cup from Hou De.

[ambrose]

Ambrose!Thank you for that celadon cup post. I could not help myself and ordered a cup from Hou De.

another one bites the dust

just one cup though? :mellow:

Oh wait just you wait till one becomes 9, its what happened to me.

We should keep each other posted to the results of the taste of the brew from these cups. They look so divine and inviting.

Goober are these similar to some of the cups you own as well?

[netsurfr]

My letters to Riedel requesting a tea cup line have gone unanswered.


Seems like Riedel should be more accomodating! :thumbup:

Speaking of Riedel, I sometimes drink my tea from my Riedel glassware. Anyone else?

[ouch]

Speaking of Riedel, I sometimes drink my tea from my Riedel glassware. Anyone else?

I often do that at work. Drinking out of a wine glass ticks people off.

[netsurfr]

I often do that at work. Drinking out of a wine glass ticks people off.

Hehe. OK, well I don't do it at work, but I love to do it at home. I like to use a Pinot Noir glass from Reidel to really add to the ability to get the aroma from the tea.

[tea goober]

another one bites the dust

just one cup though? :mellow:

Oh wait just you wait till one becomes 9, its what happened to me.

We should keep each other posted to the results of the taste of the brew from these cups. They look so divine and inviting.

Goober are these similar to some of the cups you own as well?

Ambrose, the cups Hou De is currently offering are the same as mine. But they from time to time have some differnt styles in stock. When they do get them in they sell very fast so you have to check the site often. When you see something you like, buy it. Or it will be gone. Ive got one of the blue ones (like yours) two of the tan colored ones (rice ash glaze) a couple of the monks bowls (like the avatar pic) 2 sharing pots, 1 kyusu style teapot, 3 tea leaf holder thing-a-mo-bobs, 1 each lg, med, sm tea storage jars. Most of these items can be seen on my blog, if your curious.

[thanks]

Great, now I just bought one! Leave it to B&B to make my wallet start saying, "not again!"

Do these form cracks in the glaze that get stained with tea as well?

[Hobbesoxon]

2009 Menghai "Impression" - this tea is unnaturally darkened to make it instantly appealing, and yet instantly appealing it certainly is. Sweetness, roastedness, plenty of huigan. It might not turn out to be the best storage candidate, but it's very pleasing this morning. :chinese:


Toodlepip,

Hobbes

[ambrose]

Ambrose, the cups Hou De is currently offering are the same as mine. But they from time to time have some differnt styles in stock. When they do get them in they sell very fast so you have to check the site often. When you see something you like, buy it. Or it will be gone. Ive got one of the blue ones (like yours) two of the tan colored ones (rice ash glaze) a couple of the monks bowls (like the avatar pic) 2 sharing pots, 1 kyusu style teapot, 3 tea leaf holder thing-a-mo-bobs, 1 each lg, med, sm tea storage jars. Most of these items can be seen on my blog, if your curious.

very nice :thumbup1: actually I have seen them and have enjoyed the nice read all about celadon on your blog :thumbup: When I started looking for more celadon your blog came up.

A monks bowl would be a nice addition. I have a bowl thats called a Chan Ding Teacup. Im unsure what that means but im assuming its some sort of a monk tea bowl. Its one of those ru kiln mimics I mentioned earlie. Its 120 ml and bowl shaped, its my favorite in shape and size so far. Im going to shoot a friendly email to see if I can acquire one of those.

Today Ive just finished a pot of 07 menghai 7532 comes out bold and smooth out of my yixing. Im not sure what to brew up next.

[ambrose]

Great, now I just bought one! Leave it to B&B to make my wallet start saying, "not again!"

Do these form cracks in the glaze that get stained with tea as well?

:lol:, they sure are beautiful and enjoyable congratulations :thumbup1:

Yes the "cicada" or cracks do change and grow with time, which is sought after with this kind of glaze

[tieguanyin]

If you thought getting your usual postal orders approved by SWMBO was difficult, try actually shopping for tea with her in person - particularly when she's doing all the translating...:001_smile


Toodlepip,

Hobbes

:lol::jump::lol::jump::lol::jump:

[Tofu Miso]

This is slowly but surely starting to develop very nicely . Although still quite green and raw , the flavour is starting to become fuller and richer with some lower notes of honey coming through beneath the lush leafy green vegetal tones and floral notes . This pu-erh has a lovely thick velvety , soupy ,glycerous texture to it which is present from the start right through to the end . It has a soft , soothing chaqi . In six months time I think this will be a really nice young sheng ! :thumbup: Excellent value for money ! I may have to buy a few more of these .

[tea goober]

This is slowly but surely starting to develop very nicely . Although still quite green and raw , the flavour is starting to become fuller and richer with some lower notes of honey coming through beneath the lush leafy green vegetal tones and floral notes . This pu-erh has a lovely thick velvety , soupy ,glycerous texture to it which is present from the start right through to the end . It has a soft , soothing chaqi . In six months time I think this will be a really nice young sheng ! :thumbup: Excellent value for money ! I may have to buy a few more of these .

Thats whats in my cup as I,m pecking away here. By far the best value out of all the Yunnan Sourcing cakes this year. I was planning on buying a few more of these but got side tracked after tasting the Peacock Of Menghai.

[netsurfr]

This is slowly but surely starting to develop very nicely . Although still quite green and raw , the flavour is starting to become fuller and richer with some lower notes of honey coming through beneath the lush leafy green vegetal tones and floral notes . This pu-erh has a lovely thick velvety , soupy ,glycerous texture to it which is present from the start right through to the end . It has a soft , soothing chaqi . In six months time I think this will be a really nice young sheng ! :thumbup: Excellent value for money ! I may have to buy a few more of these .

What a coincidence! I just brewed up some of this tea this morning and was drinking it while seeing what was new on the boards. Enjoying it very much for such a young tea. Overall, I have been very impressed with Scott's offerings and am glad that I decided to carry his line in the store.

[tea goober]

This mornings cuppa? Xiaguan Yushang Tuocha. Alas, it,s youth has gone and left behind something rather uneventfull. It,s reached the age where it needs to be forgotten about for about 5-6 years. Still brews up clean and clear, thick and gloopy but the goodness has gone missing.

[ambrose]

06 7582 menghai

First time drinking this tea. Im not enjoying this one too much, im finding it to have deep robust notes with a funny musty after taste wet bamboo like, on top of a sweet nectar like aroma.

Im about to toss it out for something else.

[Scotto]

2005 Changtai Bulang Daughter Mushroom tuo

Yesterday and today, a solid performer. I like this tea quite a bit. Fruity, intense, and lots of backbone.

[ouch]

Suffering from a major asthma flareup, worst in fifteen years.

Thank goodness for pu'er-
2009 7542
Liquid oxygen.

[SCWilson]

Suffering from a major asthma flareup, worst in fifteen years.

Thank goodness for pu'er-
2009 7542
Liquid oxygen.

Could you describe the flavor profile of the 2009 7542?

Thanks.

[tieguanyin]

Could you describe the flavor profile of the 2009 7542?

Thanks.

I think Dr. Hobbes provided a good description (http://half-dipper.blogspot.com/2009/10/2009-menghai-dayi-7542-901.html) of this tea :biggrin:!

[P_K]

08 Menghai 0622 -

With the new yixing pot this thing takes on new dimentions. Most notably floral ones. I already liked this one...but now even more.

[ouch]

Could you describe the flavor profile of the 2009 7542?

Thanks.

I think the 2009 version is lighter, more floral, and fruitier than other 7542's I've tried. It has enough bitterness and punch to keep it interesting and offset the sweetness, but it doesn't have some of the roughness found in earlier versions.

My live in expert, Lois Kelly Cymbeline Slartibartfast Ouch, says it smells like an old man's barbershop.

[tea goober]

80's Zhong Cha "Aged Tree" Brick. A little treat from a fellow tea chum. Dark and brooding. He had bought this from Skip4Tea and sent me some samples of all of his purchases. It's had some wet storage but not so much as to ruin it. Sweet, rich and earthy. Not a lot of complexity, but I find that to be true of all wet stored teas. This tea just march's on and on with endless infusions. I think that when it comes to wet stored teas it can get to the point to where you might as well save yourself some money and buy some shu instead. If thats all you can taste is it's storage with little or none of the teas inherant flavors. But that's just me.
84664

[kimble22]

80's Zhong Cha "Aged Tree" Brick. A little treat from a fellow tea chum. Dark and brooding. He had bought this from Skip4Tea and sent me some samples of all of his purchases. It's had some wet storage but not so much as to ruin it. Sweet, rich and earthy. Not a lot of complexity, but I find that to be true of all wet stored teas. This tea just march's on and on with endless infusions. I think that when it comes to wet stored teas it can get to the point to where you might as well save yourself some money and buy some shu instead. If thats all you can taste is it's storage with little or none of the teas inherant flavors. But that's just me.
84664

Hey, I had written something a little more in-depth before, but somehow it got lost. In sum- I would suggest drinking more tea, as I think some of these generalizations are extreme.:001_smile

[tea goober]

Hey, I had written something a little more in-depth before, but somehow it got lost. In sum- I would suggest drinking more tea, as I think some of these generalizations are extreme.:001_smile

Kimble, Ive drank plenty of tea. What I wrote is my opinion. You dont have to agree with me nor I with you. Now you can call them generalizations if you choose, I call them my opinions. We all have different preferences and tastes in tea. It's all good, the suns still going to come up tomorrow.

[Maitre_Tea]

80's Zhong Cha "Aged Tree" Brick. A little treat from a fellow tea chum. Dark and brooding. He had bought this from Skip4Tea and sent me some samples of all of his purchases. It's had some wet storage but not so much as to ruin it. Sweet, rich and earthy. Not a lot of complexity, but I find that to be true of all wet stored teas. This tea just march's on and on with endless infusions. I think that when it comes to wet stored teas it can get to the point to where you might as well save yourself some money and buy some shu instead. If thats all you can taste is it's storage with little or none of the teas inherant flavors. But that's just me.

wet-storage can really be one of those goldilocks type of things, and although I love wet-storage as much as the next HK tea drinker, there's still a point where there can be too much wet-storage. Done right though, the tea still manages to maintain its complexity while having that sweet rich earthiness. TBH, I don't think it's really possible to find a well-aged dry-stored tea, and even so-called "dry storage" teas, such as the Mengku YYX, still has a slight bit of wet-storage. Without some wet storage I think it will take too long for a cake to reach maturity, unless you don't mind waiting around for 20+ years.

Haven't tried this one yet, from the same tea buddy, but I'm looking forward to it, and perhaps I'll come to a more flattering conclusion that Tea Goober

[kimble22]

maybe I like it b/c I'm old...

[Scotto]

Let's move on and stick to tea talk, gentlemen, instead of each of our experience levels.

Personally, I like wet stored teas when they are done well. The sample of thick-papered Mengku YYX I savored from Hou De was very delicious, though its dry-stored cousin stole the show overall.

[Maitre_Tea]

maybe I like it b/c I'm old...

wait, are you insinuating that I'm old too!:tongue_sm

I think it might have something to do with regional differences, since I've heard drinkers from HK have different sets of guidelines versus those in Beijing, where the environment is more suited for dry-storage. I may have something to do with our first good/bad experience, which can leave a heavy impression on our tendencies

[ambrose]

80's Zhong Cha "Aged Tree" Brick. A little treat from a fellow tea chum. Dark and brooding. He had bought this from Skip4Tea and sent me some samples of all of his purchases. It's had some wet storage but not so much as to ruin it. Sweet, rich and earthy. Not a lot of complexity, but I find that to be true of all wet stored teas. This tea just march's on and on with endless infusions. I think that when it comes to wet stored teas it can get to the point to where you might as well save yourself some money and buy some shu instead. If thats all you can taste is it's storage with little or none of the teas inherant flavors. But that's just me.
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What a wallpaper (computer) worthy picture :thumbup1: Looks like a shu

[tea goober]

What a wallpaper (computer) worthy picture :thumbup1: Looks like a shu

You like it? By all means, take it. It's funny, sometimes I see pics Ive taken on various sites but nobody has ever once asked permission. But I dont really care. Did you get your cups yet? That particular cup Ive had for a couple of years (I think) Good tea deserves a nice cup. Not the mass produced Chinese stuff but old fashioned, handmade teawares that you will use for a lifetime.

[ambrose]

nope nothing yet, I bet they will be here tomorrow since they are in Houston and Im about 6 hrs away. I would blow up that picture on my screen but my screen is huge, 24in high resolution cinema display :blushing:

In my order will be two of the celadon cups, 2 oz of 09 Spring Tai Tung "Hao Xian" Black Tea and 2 oz of Traditional "Yin Hwa" Pomelo-Flower Tea. Im anxious to have a go at them and test out the cups. I can already see a difference in the handcrafted teaware to the factory mimics I have.

I read something recently about a handcrafted yixing pot. Basically how the love and sweat of the potter goes in to piece and it shared and enjoyed along the years. Thats how I see these cups the love and time that went in to making these cups will continue through the years. It will give this love and enjoyment back in to our lives every time we use them.

I had a talk with Irene today and she has some of the monk bowls but in all celadon glaze not with the stone sides. She is going to email some pics soon. :thumbup:

[tea goober]

This mornings wake me up? A 1994 Xiaguan Tuocha (thanks to Zero) What an nice session to get me up and out the door. You would never know this was an Xiaguan tea, none of the trademark flavors or aromas to be found. The leaves are quite large and intact for a tuocha. Woodsy goodness with lots of activity in the upper palate, bright and clean. Cant really ascribe a flavor to it, just a sensation. Lots of sweetness in the aftertaste. Good stuff! Yeah I know, theres that cup again. And yes..... there of course is some wet storage flavors and aromas here. But it hasnt been overdone. I can still groove on it.
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[ambrose]

I reached out grabbed the 08 Xiaguan FT Baoyan Mushroom Tuo. Im having one of the best sessions in a long while. Maybe its the recent overload on oolong rock teas of wuyi. Maybe its the new addition to the my tea army. First in command a bone china gaiwan wide and short 120ml. Like a good old friend, honest and fearless giving you all imperfections not holding anything back from you including the all the nuances. Either way a great tea day!

I love the deep smooth woodsy notes followed by a touch of a sweetness and the very low astringency. :thumbup1: Pics are second infusion

[Scotto]

2008 Xiaguan 7653

Better than I remember it. The difference might be I am using probably 2x the amount of leaf I normally do.