Pretty much straight from the beginning, Sanhetang was all about the sun-drying, and if you check their blog posts, you'll find lots of pictures of bings lying around in the sun. EdoB, how does your experience with the 2011 DianGu affect your memories of the 2009 DianGu sample? Did Mile's Birthday Blend have comparable thickness to the Nannuo?
I tried the Puersom maocha again today. Like the last time I played with Puersom Hekai--the second time isn't as good as the first. This isn't that much thicker than normal cheap stuff, and the soup is drying, a bit. Flavor is still pretty good, with some complexity in a decently long session.