Ancient Tea Horse Road

Reviews will Resume

2011-03-21T14:36:00.000-07:00

Hello Readers,

I just wanted my readers to know that things will resume as soon as possible. I also want to apologize for my absence. I have no intentions for allowing Ancient Tea Horse Road to become dead. That said, I still have full intentions of posting reviews as soon as I am able to so. I thank you all who have expressed your concerns, interest and especially for those who are discovering Ancient Tea Horse Road for the first time! Needless to say, Spring is just around the corner, and with that some great teas that I hope to try and sample!

Stay tuned.....

Mid 80's Golden White Needle Shupu MengHai Factory

2010-09-15T10:59:00.000-07:00

Golden White Needle Shupu from the MengHai Factory has definitely become one of my favorite ripe puerhs. The quality of the MengHai GWN, when compared to other big factory fare, it seems to always seems surpass my expectation; it provides an artful balance between quality and price.

Being 20 years or more, I wasn't expecting too much in regards to aroma or longevity. After a few years of storage, it has been my experience that shupu rarely if ever will undergo a miraculous transition. Granted, shupu will get better with some age in terms of its mellowness, but for the most part there is no real advantage in aging shupu past 5 or 10 years. Why you ask? As a consequence of artificial fermentation the harshness which we find in young sheng has been for the most part lost or destroyed. Simply put, why age something that is already meant to emulate aged tea?

That said, shupu will never in my humble opinion be an "on par" replacement to sheng. This is not to say that there are not some fantastic shupu on the market with wonderful and vibrant flavors; indeed there are. Yet, shupu in my humble opinion does not generate the same romance of aged sheng which can only be achieved with time.

Initial Impressions

The leaves were wonderfully intact with virtually no breakage. Lovely color with no sign of infestation. The aroma was very woody and laced with a non-offensive dampness. The leaves correspond to a a higher grade when compared to your quintessential shupu. Overall, nice.

Brewing Parameters

Amount - 6g

Brewing vessel - Porcelain Gaiwan

Water Source - Natural Spring MI

Infusion times

1st - 30s
2nd - 20s
3rd - 45s
4th - 60s
5th - 75s
6th - 85s

Brewing Session

Aroma - The aroma corresponded with the dry aroma - very woody and pungent. There was and abundance of dampness, yet not offense. The dankness of the brew became sweet after the 4th infusion. More notes of wet hay and wood were revealed. For the most part, very typical for shupu.

Liquor - The liquor was wonderfully dark. A nice coffee hue and clear. Amazingly clear for shupu. Very sweet and comfortable down the the throat and in the earlier infusions, quite viscous. The woody notes were also quite apparent in the brew which and an amusing spiciness. All in all, not a disappointment.

Overall Impressions

The brew was nice, unfortunately, the age may have affected the longevity of the brew in regards to its flavors. Though aging shupu for a few years may benefit a shupu, IMHO, anything longer than 5-10 years, may actually negate the effects we strive for in a good shupu since most of the aging process has taken place during artificial fermentation. Nonetheless, the age provide for a very uncomplicated brew.

CopCo Stainless Steel Thermal

2010-03-09T19:24:00.000-08:00

Ok, as many of you know, I rarely if ever review products on my blog, yet, I was so surprised with this one, I made an exception. I have always wanted a thermal that would do what it was designed to do - make great tea! Unfortunately, the products that I have test have all fallen short, except this one. I think CopCo had stolen my mental design since they created exactly what I have always pondered would make a great travel buddy.

Here are the Stats

Stainless Steel Thermal

Durable stainless steel construction with non-slip silicone grip

Removable infuser cap allows user to pour hot water directly over loose leaf tea or bag tea

Twist-to-stop steeping feature incorporated in sip-through lid

The function that I enjoy the most IS that I can remove the leaves without removing the basket! - Just a twist of the top dial voila! DONE! The leaves are removed from the infusion. You don't even have to discard the leaves until you are ready since twisting the dial, it creates a barrier between the water and the leaves. Lastly, for this thing to leak you practically have to play catch with it which means no spills to work, school, shopping, or what have you. It's great!

For more info : CopCo

MengHai Da-Yi "Yun Xian - Wu Tsi Den Ke" Series - Hao

2010-02-07T11:08:00.001-08:00

This is the "Hao" beeng for the MengHai Da-Yi "Yun Xian" Wu Tsi Ke Series - Hao (Tips).

Again,like the previous beeng reviewed, the information for this particular beeng was again scarces. Yet, I do believe what MengHai was going after is showcasing a beeng with a high bud ratio which is obviously implied in the name - yet, you never know with puerh and Chinese translations.

The dry leaf does appear to have a slight higher bud ratio than your average beeng preseciption - but not much. I figured if you were going to showcase a beeng and name it "hao", it would be slightly "whiter", yet this was not the case.

Brewing Session

Method - Gaiwan 100ml

Infusion times

1-15s
2-12s
3-25s
4-40s
5-50s
6-85s
7-85s

Infusions

Aroma

Definitely still a very young tea even after almost 4 years of aging. There were quintessential aroma notes that you would find in a younger example; mostly floral, but almost candy like. There were wafting notes caramelized honey enveloped with a tad of smoke, though not offensive. The aromas were very strong and did not dissipate easily from the aroma cup nor from the brew itself. Wonderful.

In the latter infusions, the sweetness had transformed more into a vegetal quality allowing more of the muskiness to come through - a nice transition which helped to even out the session.

Taste

The liquor very much corresponded with the youth of the aroma. There were notes of rubber, smoke and very much astringent. However, after the 3rd infusion, in a surprising turn, the notes had transformed into a subtle leather and tobacco; interesting indeed. The astringency was still noticeable which is "ok" in a young and potent beeng. However, what concerns me is that after almost 4 years, it still has quite a bite. The acidity was impeccible, which made the liquor lively and bright. When you can get passed the astringency, there is a subtle huigan that in my opinion makes the astrigency worthwhile. The texture of the liquor was quite smooth which is somewhat suprising with its complex brassiness.

Spent Leaves

Ordinary Big Factory Fare

Final Impressions

What a punch! Very potent in all respects. It had a wonderful longevity and could of gone more rounds however decided to cut the session short as I was starting to feel the effects of drinking such a young tea. I assume that this been will age nicely however, if the astringency is still not in check in a couple of years, there may more concern. But I am going to be lenient only because it supposed to be slightly more bitter with its higher bud ratio. All in all, it was a potent brew which certainly lets you experience the strength of puerh. The cha qi was pleasant and short lived.

2006 MengHai Da-Yi "Yun Xian - Wu Tsi Den Ke" Series

2009-11-09T14:06:00.000-08:00

The Wu Tsi Den Ke Series made quite a splash in '06. Although the hefty price tag seemed a bit excessive, many puerh fans grabbed them as soon as they came on the market leaving many DaYi fans in the dark.

The five cake Wu Tsi Den Ke Series were created to highlight the 5 different characters associated with Shengpu - and in very much a Chinese fashion. Wu Tsi Ke is a traditional Chinese blessing when roughly translated means "May your five children become great scholars". Don't you love this stuff?!

Unfortnately, not much is known about this series (or atleast I coudln't find any) other than each of the cakes were allegedly made from a very special prescription to show case the five predominant charactersisitcs in flavor and material of pu-erh: Aged, High-Mountain, Tender Tips, Honey and Rock.

I have chosen to review Chen "aged" first - after all the litmus test for pu-erh is whether or not it will have the capacity for aging - Chen will be my first of five installments.

Initial Impressions

When the leaves were compared to the other examples of the series, there seemed to be a noticeable darker hue. Whether this implies that the prescription used to make the beeng is older than the others, I guess it is difficult to say since dark leaves do not always correlate with age. In it's dry state, the leaves did not provide any scent. However, after the rinse almost in an instant my gaiwan suddenly came alive with wonderful whiffs consisting of deep pungent notes of wood, and what I tend to call the scent of "old books". Additionally, there was also a noticeable hint of smoke making the aroma quite masculine.

The leaves appeared to be of higher grade. Though this is difficult to tell with blended material since blends are generally masticated in order to provide the needed consistency throughout a blended beeng - from the leaves which were somewhat intact (in that I can determine width)they resembled 1-4 grades.

Parameters

Amount - 5g

Method - Gongfu Gaiwan 150ml

Infusion times

1-15s
2-12s
3-20s
4-35s
5-55s
6-75s
7-85s
8-95s
9-120s

Brewing Session

Aroma

The aroma was delicately floral- suprising to say the least since the initial aromas did not point this direction. There were sweet notes laced with a buttery essence; interesting. Definitely rich and pungent. Smoke though faint was also noticeable. The latter infusions were very much consistent with the first yet would vary tremendously from infusion to infusion.

Taste

I found the taste of the liquor quite rustic with its overtones of wood and spice. Generally, when I speak of wood notes, it is to denote the quintessential wood that one finds in pu-erh; however, this is different. I could actually determine an oak quality that was very much reminiscent of a scotch like palate. In the latter infusions, the notes became more earthy sweet with notes of mushroom and dark malt that became medicinal as the liquor cooled on the palate.

The chayun for was wonderfully active. The liquor tantalized the sides of my tongue and the roof of my mouth. There was also a unique sharpness which coupled well with the huigan. Definitely a viscus concoction which made the session quite satisfying.

Spent Leaves

Nothing remarkable about the spent leaves. Appears to be classic 'big factory' fare. There seems to be a good ratio of buds within this prescription.

Final Impressions

The only thing really off putting about this example is the hefty price tag. I really enjoyed it. The aromas were captivating; the clarity, color and activity of the liquor kept things moving. Best of all, the flavors did not tire the palate as some of the more assertive examples can easily do. The recipe appears to have been created with aging capacity in mind in that the aging characteristics needed for aging pu-erh were all present. Oh, a warming chaqi.

1998 MengHai Factory 8582 Sheng Beeng

2009-10-12T18:42:00.001-07:00

Apologise to my readers for the long delay in posting. Rest assure that I do not plan on killing my blog. Please look foreword for other reviews in the VERY near future!

I was readjusting my pu closet and to my surprise had found this little nugget of gold - A sample of 8582 that I had purchased sometime back! I love it when this happens.

Well, for many of you, I am sure that 8582 needs no introduction since it certainly has become a perennial favorite for many; and rightly so. Current aged examples are quite delicious and seem to age just as well as other "higher grade" leaf. I think I need to explain what I mean by higher grade. Many tea drinkers who begin to collect too more often than not assume that higher grade of mao cha is more suitable for aging than others. Well, this is not entirely so. The grade of the leaf only corresponds to the size of the leaf and has really nothing to do with its quality. For instance, when we have a MengHai Dayi 06(2)2 recipe, we can assume that the majority of the tea will have finer and more bud like leaves since the number in the paren will always indicate leaf grade - in this case it is a 2. However as I had previously stated, this will not always translate into a cake which will age. In fact, many cakes which are considered finer grade are not showing promise at all.

Now back to the 85(8)2. As will notice, the leaf grade in this recipe is a grade of 8. This will mean that the Marjory of the beeng will be composed of 8 grade leaves - generally bigger and heartier fare. The 8582 has become a perennial classic since many of the older 8582 are showing great signs of promise. I like them in my own collection for this very reason.

Water - Generic Spring Water

Infusions

1 Rinse

1-15s
2-10s
3-15s
4-21s
5-26s
6-34s
7-41s
8-68s

Impressions

Aroma

I was surprised that there was still a hint of honey in the aroma. Albeit faint, it was still noticeable. The dominant aromas however were hay and pleasing wood aromas. Latter infusions were somewhat sweeter which with an ever so lovely musk. The aromas were long and lasting and did not dissipate easily from the aroma cup. Nice potency.

Taste

The flavors were richly brite and slightly tannic and acidic- though not obtuse, but delicate which complimented the richness of the liquor quite well. As in the aroma, the wood notes were dominant which transformed on the palate as it cooled on the tongue. The texture and viscosity were impeccable making the throat feel comfortable which the swallow.

Final Impressions

It was an orthodox puerh. It was enjoyable but was not as inviting as I had hoped. The huigan was lacking which did not correspond well with the sweetness of the aroma. On a good note, the chaqi was pleasant and comfortable.

Cha Gel Sheng Concentrate

2009-08-18T11:02:00.000-07:00

That is right, pu-erh concentrate. A gent named Coloradopu who I chat with on occasions on Tea Chat was nice enough to send me a few nuggets of this curiosity. Frankly, I do not know much about this concoction other than it is supposedly sheng which has gone through quite a bit of processing resulting in what you see here. The pieces resemble a Jolly Rancher in consistency but considerably more brittle. They give off a faint caramelized odor which really makes it seem more like candy than something that you would infuse to imbibe.

I was warned by Coloradopu to use only a small bit as it is very concentrated. I decided on a piece the size of an eraser end to start. Not wanting to risk of contaminating my Yixing ware, I figured a Gaiwan would serve my purpose.

Well, here goes nothing!

Almost instantaneously the nugget started to infuse into the water as you can see. Actually looked quite nice.

Not wanting to over steep, I decided I would leave the Gaiwan lid off so that I may gauge the strength of the liquor. Wanting to play it safe and not wanting to over steep, I decided to decant the yellow liquor into my fair cup only after 10 seconds when it reached what I thought was the appropiate color for young sheng pu.

Decanting

Well, it looks like sheng, but unfortunately that is where the resemblance stops. I was not putting too much hope in this product, after all anything instant sux. Honestly, its not a bad tea. It almost tastes like sheng which has been overly roasted (which I have done on occasion). The liquor has no astringency or bitterness. It is not nuanced but straightforward. The liquor itself doesn't give off much of an aroma. However, there is a definite sweet, roast smell wafting up from the fair cup. It almost smells like a yan cha. There is really nothing great about this tea other than its novelty. I guess if you are traveling and do not have any time to stop for a steep or don't want customs examining your bags wondering what this green stuff is in your carry-on, I guess it may serve a purpose. :D

Nugget after first Infusion

I actually was able to steep this nugget 6 times before it completely dissolved.

Thanks ColoradoPu for being so generous! Btw, stay tuned for the Cha Gel SHUPU Concentrate which he was also kind enough to send! :D

MengHai Factory DaYi #7582 Sheng Beeng

2009-08-06T06:23:00.000-07:00

The 7582 recipe is an older MengHai Factory recipe yet rarely produced. In fact, I haven't seen any other productions of the #7582 other than the '06, of which is also becoming quite elusive.

The recipe of the #7582 contains a 6-9 grade blend from YiWu and the Ba Da mountains however it is unknown what is the percentage of each. What is known however is that the '06 is one of the most expensive DaYi code recipes of that year.

First Impressions

The first thing grabbed my attention other than the leaf grade was that surface of the cake was quite peppered with yellow leaves. Not a big problem of course but was just unusual, at least for me, for a DaYi product. Certainly I have seen 'some' yellow leaves in DaYi but never to this extent. Interesting to say the least. The dry leaves appeared to be healthy and certainly do correspond to the leaf grade of the recipe. I can even say that they have darkened a bit since I have purchased it. They had a lovely melon and grassy sent that were quite noticeable even though the wrapper.

The maocha was not as compact as they appear at first glance. They easily pried off with my toucha pick with very little effort.

Brewing Parameters

Method - 150ml Gaiwan

Amount - 6.2gm

Infusion Times

1-15s
2-12s
3-25s
4-35s
5-55s
6-65s

Tasting Impressions

Aroma

The aroma was really not that captivating. This was not to suggest that it was not pleasant - indeed it was; however, I was expecting the lovely notes of YiWu that one receives from young sheng. For the most part, the aroma was quintessential pu-erh with hints of citrus and pine resin. I guess it wasn't all that bad. The latter infusions had become grassy which of course is not that surprising and very much consist ant with the former infusions.

Taste

From the onset, it was a powerful drink. The very first infusion woke my palate. Most of the sensations were concentrated on the sides of my tongue and the top of my mouth. Still very youthful in quality - brassy and astringent. The acidity was also exceptionally strong which was indicated by its brightness. The initial notes were subdued honey and faint hints of melon. However, the only word I could find to describe the latter infusions was, meaty. There was indeed a meaty quality to it. Not the meatiness that we at times associate the taste or sensation of Umami , but meaty in the sense that the flavors were not relenting in any way. It was like every taste bud was affected by some search and destroy misson. The huigan did not reveal itself until after the 4 round. However, a little to late in that the liquor soon after leeched out.

Spent Leaves

Final Impressions

I am not sure if my analysis was too critical. Perhaps I was judging it to other Yiwu blended products that I have. Nonetheless, it certainly has the oomph needed to age and I presume that that it will. In fact the liquor seems a bit darker than the last time I sampled it. Not that liquor color is any a good indication but at least I know that it is certainly trying to transform. Nonetheless,it will have to age because I am not touching this one again for at least another 3-4 years.

It was not that the flavors were brutal but they are much to potent to drink on a causual bases. That said, I can say with out a doubt that I can characterize this example as androgenous in that it has both female and masculine qualities - the flavors were to some extent pefume-y with a pleasing quality to them but very much an alpha. Unfortnately, I was unable to gauge any chaqi with so much going on. I am very excited to see how these beengs will develop.

2001 MengKu "Yuan Yieh Xian" of MengSa, Thick-papered 357g

2009-07-20T10:56:00.000-07:00

I have had these beengs for sometime. There are two versions of this particular 2001 MengKu offering - the thick paper and the thin paper version. This review will be of the thick paper version that has gone through some traditional HongKong storage.

I have had the privilege of tasting and comparing both. My conclusion and possibly everyone one elses is that although they were produced by the same factory and made of the same mao cha, "Mengsa Shan", they are indeed different animals. Interestingly, the paper of course is the culprit. The thick paper allowed for more of the moisture to linger longer on the surface, and consequently causing less evaporation. Conversely, the thin paper allowed for more 'breathable' conditions lending itself to more of a dry storage condition.

I have read numerous thoughts suggesting that the thin paper version is much better than the thick paper example. I do plan on reviewing the thin paper but until then here are what the some of the experts at Teapot Magazine have to say about it.

"..elegance of its aroma with soft honey taste. Within this great tea fragrance, it is actually a plentiful and complex along its thickness. ...very good mouth feel...extremely cool and sweet after taste."

Needless to say, the description is tantalizing and I agree having tasted it first hand. However, to suggests that the thin paper is better, in my opinion, is not fair. Both both great in their own away and offer something different to the puerh world. The thin paper is a great example of the potential of a dry stored pu-erh, while the other is an excellent example of wet storage beeng. Though, perhaps, the wet storage effect may have been accidental, it does provide a good bench mark in which to judge the potential of other HK storage or wet storage beengs.

Initial Impression

I was not "wowed" when I first unwrapped the beeng. It looked like your quintessential HK storage fare. The leaves did not have any signs of mold infection, which was great considering how dark the leaves were. Although there were a couple of 'frosty' stems in the bunch the surface was very clean. The aroma was a bit dank but other than that it looked like a nice beeng.

Brewing Session

Amount - 4.5

Method - Gongfu Yixing 100ml

Infusion times

1-15s
2-12s
3-25s
4-35s
5-50s
6-75s
7-85s
8-95s
9-100s
10-125s
11-140s
12-150s

Aroma

The initial aroma was what you would expect with a wet-stored beeng. Lots of matured earthy wood notes with very little nuances. On occasion I had caught a whiff of camphor but for the most part, generic. These notes aren't bad and were quite expected, however, what was not expected was that they had become sweeter after the 5th infusion. There were slight notes of honey, fresh grass, dark currants that were enveloped in a medicinal quality. Generally, it has been my experience that wet stored fare will remain consistent throughout the session. Indeed a nice surprise.

Taste

The taste very much resembled the aroma, notes both in theme and in transition. Initially, the notes were dark and matured. Very woody, very earthy, with an almost cacao finish. The liquor was very think and had a gelatinous quality. It was far more viscus than I would have imaged. Later in the infusions, the notes had also become a bit more sweet, and in fact some of its youth gleamed through. The liquor had a pleasant feeling as it entered the throat. In the most latter infusion, the darkness very much dissipated which left only notes of fresh hay intermixed with freshly cut wood essence.

Final Impressions

First and foremost, I tried not to judge this beeng comparing to its much more revered twin. In the final analysis, the thick paper certainly has much to offer. I have had many wet stored examples which leave you uninspired. However, the thick paper MengKu certainly is a great example of the potential of wet storage fare. On the down side however is that it did take time for its huigan to come through. Yet, when it did, it certainly was decent. Another caveat is its current price.

Although it is certainly ready to drink now, I believe that given time to allow some of the maturity to diffuse may reveal something much more exciting.

My New Cup

I think this is a good time to unveil my new cup! Well, many not that new but new to me. Its an early Ming Dynasty making it roughly 600-700 years old . It's porclain, roughly 40ml in volume and very smooth. It is hand painted in a rustic pattern in blue which has certainly faded over the centuries. I love saying that :P

2003 Rui Rong Hao Da Xue Shan Sheng " Big Snow Mountain"

2009-06-10T11:40:00.000-07:00

This 2003 is an offering from Sampan Teas . I was excited to try this tea since I have a great affinity for Big Snow Mountain puerhs. Though Da Xue Shan teas are not as sought after as other famous mountains, they always seem to agree with with me. They are not aggressive and more often than not I feel I can drink them earlier than most others.

Unfortunately, I was unable to sniff out any substantial information about Rui Rong Hao factory through my detective work. However, if you will allow me to conjecture, my assumption is that Rui Rong Hao may be a subsidiary of the Chang Tai Factory from the looks of its wrapper. Nonetheless, it looks like a quality beeng but the proof as they say is in the pudding.

Initial Impressions

The aroma from the dry leaves was very intoxicating. It had hints of dried fruit and an overture of spice. There were no notes of smoke or unpleasantness to speak of, just a genuinely refreshing odor. The leaves are slightly dark which are accented by its nice glossiness and long stems.

Instead of the quintessential Nei Fei "inner ticket", the factory decided in a more classy approach adding a personal signature mark pressing a large broad leaf which is said to have been plucked from a 2000 year old tea tree right into the beeng along with a silk red ribbon of which you can see slightly in the center of the beeng. As to whether the claim of a 2000 year old tree leaf is true, I am not sure. If memory serves me correctly, I believe the oldest tea tree is said to be roughly 1,700 years old.

Brewing Session

Parameters

Vessel - 100ml Ming Guo Zhuni Yixing

Amount - 4.5g

1-15s
2-12s
3-25s
4-40s
5-65s
6-90s
7-100s

Aroma

In the first infusions, the liquor had a wonderfully long lasting musk that I enjoyed immensely. It lingered in the aroma cup relatively a much longer time than I am accustomed to making for a very aromatic session. As the aroma cup cooled, the pleasant musk transitioned into the always welcoming honey and floral notes.

In the latter infusions the liquor started to assert itself where notes of dried fruit and melon had become the theme. However, as the potency of the liquor started to wane, these sweet notes eventually transformed more in to a peppery spice coupled with a dried hay note.

Taste

I would have assumed that the liquor would reveal sweet notes as they were apparent in the beginning infusions in the aroma, but to my amusement, the notes were quite leathery and somewhat masculine. It had a berry acidity which kept things interesting which culminated into a decent huigan. Although the liquor was not as viscus as I had hoped, the flavors nonetheless lingered on the palate.

As for the latter infusions they were very consistent with the former, although somewhere after the 5th things started change a bit. The huigan seemingly became much more apparent wjocj was coupled with a nice chayun. Interesting to say the least as it seems counter intuative.

The liquor was very clear and wonderfully bright. Although quite green for its age. Possibly as a consequence of aging in a drier than normal climate.

Spent Leaves

Although the claim is that it is made of wild arbor leaves, the leaves quite flimsy. Probably plantation. The leaves also seem to be of different harvest - a mixture of Fall and Spring. They are not the best looking leaves - mediocre at best.

Final Analysis

The tea provided a pleasant session. Although I question the claim of it being wild arbor, it still provided nice sensations. The cha qi was light and really didn't make much of a statement at all. The aroma was its high point followed by its clarity. I was not very enthused by its lack of maturity. Perhaps it needs to be stored in a much more suitable environment. Be that as it may, I do not think its a younger tea since many of the adolescence has dissipated. Its an honest tea which can be enjoyed now.

Summer Finally

2009-05-27T20:14:00.000-07:00

Hey folks,

Just wanted to say that I am still around. Please look forward to new post very shortly! :D I'm transitioning into summer so things are getting hectic. I hope all are well.

Cheers!

Bill

Need the right Equipment

2009-04-14T17:05:00.001-07:00

Lin's Ceramic Studio 500cc pot and adjustable burner

Ahhh! New in the box

Here are my new acquisitions to my tea ware collection

One thing about Lin's is that they have superb packaging. Touch of class in a custom storage box.

Contents

Well, everything is here. Brochures and "how-to's" Even threw in a jet flame lighter whoohoo!

Wickless adjustable burner

I love these things, they actually let you control the heat from simmer to boiling. Great! Best of all no more cotton wicks to replace.

Clay Kettle

What makes Lin's great is that they are known for elegance and for quality in their designs. One of their claims is that they use a secret formula in their clay which reacts to the minerals in the water improving its quality.

Put all together

My new old Yixng Pot

Custom Made Wood and Silk Box

Pot nestled snugly. Wish I could get that comfortable!

The Pot

Old Zhuni Shuipin Pot 100cc Chop Mark "Jing Xi Hui Nan Meng Chen"

Nice Zhuni pot. Perfect size for drinking alone. Age - Circa Late Ming Guo making it well over forty years old. Acquired from Life of Tea

2002 JingMai Shan Gu Shu Zhuan Cha

2009-04-02T09:26:00.000-07:00

Producer Information

The China Tuhsu Yunnan Tea Import & Export Corporation was established in June of 1938 in KunMing. Under the leadership of Geng Shang Rong, and the oversight of the CNNP (China National Native Produce and Animal By-products Imp. & Exp. Corp.) the company produces a variety of products which includes black teas, instant teas, green teas, and tisanes.

With an annual income of over a 1,000,000 USD and just under 1,000 employess, the corporation is a far cry from their humble beginnings. Now, mind you, this is not a tea factory per se; they contract tea farmers to produce teas for export and are quite successful with annual export rate is over 60%.

Brick Information

Despite the grandiose description of their corporation, they can still produce quality and at times rarer stock - this particular brick is one of them.

The 2002 JingMai Shan Gu Shu Zhuan Cha (JingMai Mountain Ancient Tree Brick Tea) was an extremely limited 2002 production. It is a single mountain brick composed of Jing Mai mountain material. For more information on JingMai Shan please refer to a previous post.

According to the description ticket, these bricks were produced of Spring first flush broad arbor leaves from ancient trees of least 1000 years old.

Initial Impressions

Though the bricks have been aging now for 7 years, you could smell a smoke odor emanating from their quintessential CNNP boxes - Not a problem. Some don't like the smoke aromas and I can only tolerate so much, but sometimes it is a nice change of pace. Please do not consider smoke a negative. Although smoke can be considered a production defect, it is still considerably acceptable.

Definitely machine pressed as you can see the 'nails' or the bumps left from pressing on the surface of the brick.

The bricks appear to have been stored in my opinion much drier climate as the colors of the bricks do not correspond to the age. I would at least think 7 years of aging would have presented more of a brownish hue. Nonetheless, the proof is in the taste.

Brewing Parameters

Vessel - Duanni Yixing Teapot 150ml

Water - Generic Spring Water

Infusions

2 Rinses
1-15s
2-10s
3-15s
4-21s
5-26s
6-34s
7-41s

Aroma

The aroma was very pungent. Fortunately,the smoke was not as heavy in the dry. I believe that 2 rinses before the infusion removed most of the peaty notes. There were really no floral notes to speak of. For the most part, the aromas were more grassy and less sweet. I found additional notes of grain, tobacco and what can only be characterized as raw potatoes. The latter infusions were somewhat less straight forward. Sometime after the 4th, the aromas began to exhibit its greenness.

Original art work by Aaron Fisher

Taste

The liquor certainly did grab my attention right away as it had grabbed every taste bud with vengeance - though not in a distasteful way. In fact, to the contrary. However, you definitely knew that you were not drinking a dainty brew. The profile was very masculine with its variable notes of smoke, leather and grain. The latter infusion became more subdued, yet still very aggressive. The woody and grain notes began to transition more into what you would find in a more youthful pu and became more oceanic - Very rustic indeed. The liquor had a tantalizing acidity and viscosity which could be felt as the liquor made its way to the back of the throat. The chayun was relentless and remained so throughout the session. The Chaqi was wonderful and quite numbing -almost tranquilizing.

Spent Leaves

The spent leaves were remarkable. They had a course quality that when manipulated with my fingertips, they had maintained most of their integrity. The leaves were thick and bold with a seemingly wild character.

Final Impression

Its power suggests that it is definitely something to store. It is one of those teas that grabs you by the shirt and throws you across the room. The flavors, sensations and chaqi were all quite pleasing albeit much too rustic to enjoy now.

2008 Bamboo Wrapped YouLe Shan Sheng Nugget 50g

2009-03-17T14:23:00.000-07:00

I received this interesting offering courtesy of the Puerh Shop . According to Jim, the nugget was produced by the Chinese minority that live on YouLe mountain - part of the Famous Six Tea Mountains.

I am personally not as acquainted with unadulterated Youle maocha as I would like. When I have tried it, the maocha is generally a blend of different growing areas.

First Impressions

The tea was not that remarkable. It has what appear to be plantation growth fare which had a very light compaction. I did find unwrapping the bamboo a nice change of pace. The maocha doesn't really have much of a odor - no smoke, no greenness, nothing really. In fact, it was difficult for me to detect any. The odor I was able to be alerted to was difficult for me to discern whether it was a result of the bamboo leaf or the maocha.

Brewing Parameters

Amount 5.6g

130ml Gaiwan.

1 - 15s
2 - 12s
3 - 20s
4 - 45s

Tasting Notes

The aroma was not what I would expect. It really smelled like a roasted oolong type tea. In fact, I would say it smelled somewhat like Tiequanyin. The first infusion and second infusion were the best, and simply waned from there - very quaint to say the least. There were notes of roasted tea, melon and fresh grass which were for the most part very consistent.

As for the liquor itself, it was subtle yet not displeasing. Very light roasted tea flavor, with no bitterness and virtually no acidity. Despite its lack of development, it did have a charming Huigan. It had a wonderful color and clarity, something that I did not expect.

Spent Leaves

As stated previously, the maocha was unremarkable. The unfurled leaves remind me of green tea and pu-erh. Nice color.

Final Impressions

Well, definitely not something for aging. In fact, it is quite enjoyable now. It is a wonderful novelty which will certainly entertain a few. Frankly, the price is nice and it didn't really offend and somewhat amuzing. I would even recommend it to non-puerh drinkers as a green tea. :P

My WenGe "Cultural Revolution" Yixing Teapot

2009-03-07T19:48:00.000-08:00

WenGe Teapots

An interesting class of Yíxīng teapots is from the WenGe “Cultural Revolution” period (1966-1976). WenGe teapots are distinctive, due to a large part for their lack of distinction. These plainly styled teapots were manufactured when the assertion of pre-Revolution Chinese culture were frowned upon. Workers and master potters alike were forbidden from placing personal marks on individual pieces. As a result, these pots were typically and simply stamped Zhong Guo Yíxīng “Yíxīng China”. The state exercised complete control over all aspect of the Yixing factories – the most famous of which being Yíxīng Factory #1. -Note- Zhong Guo Yixing does not authenticate the piece as a WenGe since Zhong Guo Yixing chops are still being produced either by Yixing factories who are sanctioned to do so, or fake artist passing them off as later pieces.

Zhong Guo YiXing Mark "Yixing China"

The State also controlled the mining operations for zishā ore. Consequently, most pots during the WenGe were produced with relatively good clays as there were no other competitors. Although at first glance, it may sound reasonably well for the State to be in the pot business, there is one caveat - many revolution teapots exhibit poor production quality.

In an effort to automate the manufacturing processes under the new State, many of the quality measures you would find in an artist studio were abandoned. For instance, many pots were mold made (such as this particular one), have muddy odors from having been fired too low; others have lids that are not level, do not fit properly and spouts which do not pour water in a straight line. So, why would anyone want a YiXing WenGe pot? Well, despite the sometimes low quality of revolution teapots and their non-distinctive artistry, they still command relatively high prices due the quality of the zishā clay mined during this period. Zishā mined during and prior to the WenGe is said to provide a “roughness” allowing more tea oil to be absorbed.

As anyone will tell you who has engaged in teapot hunting, it is virtually impossible to buy a nice pot online. And living in the States only exacerbates the situation since most of the nice and authentic pots are in Taiwan. Sure, there are Taiwan and Chinese auctions online; however how do you know what you are buying is authentic or “as described”? You can’t! Well, after doing a considerable amount of auction hunting (trust me difficult if you don’t speak the language) I had decided to go to the source and give Life of Tea a chance.

My Pot

This 150ml Shui Pin pot was made early in the WenGe and was manufactured through the use of a mold. Although the word "mold" can generate images resembeling a Play Doh Factory kit where a lump of clay is put into a press and voila - the word is somewhat misleading since the pieces were and are formed by hand and then assembled through the facilitation of a mold. Additionally, the pot was fired in an open kiln. If you look closely on the lid, you will see firing deposits on the surface from the "open firing". As for the clay, it has a lovly dense quality to it. It is also quite heavy considering its size. Perhaps, Xiao Hongni? ZhuNi? The texture is somewhat smooth. It has a nice 'ping' when tapped. A good sign that it was fired sufficiently. Its performance, well it has a nice pouring through its single hole spout. However, I am afraid that the lid did fall victim to the misfortunes of the era in that it is very loose and does not fit very well. Nonetheless, it makes a scrumptious tea! Note - The pot looks much more orange in sunlight or from a camera flash. It is really a very nice red.

These pictures are more representative of the true color *almost*

I was told ZhuNi, and I am starting to lean this way. Look at the texture of the clay. Beautiful IMHO. But then again, I am somewhat biased.

Qing Dynasty Porceline Teacups 35ml

2001 KunMing Factory Blue Mark Sheng Beeng 357g

2009-02-26T16:33:00.000-08:00

This beeng is the 2001 Blue Mark offering of the KunMing Factory. In all honesty, the information I have on this example is unfortunately scarce. What I do know is that the KunMing Factory also produced a similar beeng - the Red Mark which was highlighted in the Newborn Puerh Book 1998-2003. Nonetheless, if this is 'truly' a 2001 production, than they were made prior to the pu-erh boom so I tend to consider them special.

Initial Impressions

The wrapper design is a throw back to the Grand labels of the 50s. I find the historical significance of the large middle characters quite charming. If one notices, the Chinese character for cha "tea" being encircled by the Zhong character which represents China. When China socialized industry, China wanted to take advantage of one of its largest exports - tea. In order to symbolize China's intentions of bringing tea to the world, the China Tea Corporation had developed this now well recognized symbol of "China" zhong bringing cha "tea" to the world". Enough history :D

The beeng looks to be well stored (the last 3 years of which I did personally). There seems to be no signs of infections or rapid acceleration to speak of which eases my anxiety that this could be a knock-off. The leaves appear to be corresponding with its age - nice darkening leaves with the occasional golden tea bud scattered across the surface. The nei fei or the beeng ticket seemingly appears to have absorbed some tea oil - also apparent on the outer and inner wrapper. Depending to whom you speak with, it is at times taken as good sign of mao cha quality.

The leaf aroma is not very pungent, though you can make out a flutter of floral note, a very slight touch of smoke and woody notes. There is also no warehouse scent which you will find on occasion in older examples, although 3 years in my storage would of remedied this if it did when I bought it. For the most part, it is actually a lovely looking beeng with its full intact leaves.

Brewing Parameters

Brewing vessel - Yixing 150ml Weathered HongNi pot

Water Source - Natural Spring of MI orgin

Infusion times

1-15s
2-12s
3-25s
4-35s
5-65s
6-80s
7-85s
8-125s

Tea Tasting

Aroma - The aromas were very in tune with what I would expect with a beeng of this age. For the most part the first few infusions emanated hits of musk, mature wood and a light hint of smoke which transitioned in to more sweet notes as the liquor cooled - very floral with notes of caramelized honey. In the latter infusions, the touch of smoke which was not all that apparent had dissipated and melon, camphor and tiny flutters of mint became more noticeable.

Taste - The taste was quite pleasant, and frankly just honestand straight forward. Although I was intrigued with its brightness, which made it a very active session. The berry like acidic quality to it which separated the notes on the palate. As for the true taste of the tea, dark notes were the theme - woody and nutty which were very consistent throughout the entire session. In the latter infusions, I could detect currents and pepper notes.

The sensations were very apparent and affected the sides of my tongue to a considerable degree. This was definitely not a flimsy tea with its wonderful viscosity. Though I must admit that I could tell by the way the tea had reacted to the sides of the cup and how it was reflecting light that it was certainly a soupy tea before I even tasted it.The huigan was somewhat of a tease, but entertaining I must say. As for the qi, it was not as apparent as I would have liked - somewhat disappointing. However, from what I could feel it was comfortable. Although I must admit that in the latter infusions I may have wiped my brow a couple of times to keep the beads of sweat from dripping into my cup.

Liquor

The color of the liquor exhibited its age and had a Scotch like character. It was also beautifully clear which added very much to the pleasure of the session.

Spent Leaves

The leaves seemingly appeared healthy and of choice. I believe that perhaps the beeng is not composed of a single harvest and may even be composed of different growths, both in age i.e plantation and ancient mao cha) and in region.

For the most part, I received sensations of old growth. I feel comfortable in making this assertion in that the sensations and profile differ from other known Big Factory plantation fare I have experienced of or roughly the same age. I also noticed that some leaves have ridges while others do not. Additionally, there were also varying differences in the back ribs of the leaf which may add credence to my assumptions that a blend from different areas, and/or different growths of the same region. This of course would certainly not be uncommon for a pre-boom factory tea. In fact, single estate fare is relatively a new invention. Whether this is indicative of the aforementioned possibilities, its just an educated guess OH and I like playing detective! :P

Final Impressions

The tea is good, albeit not as good as other pre-boom examples I have had the privilege of tasting. For the most part, the orgin of the beeng is very much a mystery. Nonetheless, something about its profile screams JingMai Shan, partly due to its nutty - meaty essence and that it does not remind me of 'large farm production fare'.

Though I am certain that a decade of aging has transformed its complexities and characteristics, it is still somewhat too adolescent (in a good way) to drink now, even occasionally in my opinion. Nonetheless, it has durability and strength and revealing promise. I guess only time will tell.

2005 First South East Asia Pu-erh Trade Memorial Cake Fair produced by ChangTai Group

2009-02-03T13:26:00.001-08:00

The Changtai group was commissioned to produce this beeng to commemorate the 2005 First SE Asia Pu-erh Fair that occured during the weeks of 10/28-11/6 in Malaysia. At 300g it is a medium sized cake which is composed of single estate MengHai wild big-leaf material. Impressive! It has a very luxurious feel.

The beeng itself has this dense feeling to the touch coupled with am attractive but simple yin and Yang symbol that is printed on the thin cotton fiber wrapper. My speculation is that this symbol has become the brand mark of the Fair since subsequent beengs share the same design, albeit in different colors. As some of you know, I have become quite partial to Chang Tai products since they are very consistent in production where their products are an equal trade off between quality and price. It appears that this particular beeng is no exception.

Initial Impressions

For being a 300g beeng, it feels hefty. Hard to explain unless you hold it yourself. The cotton wrapper, as previously mentioned appears to be of choice - thin, yet sturdy. Nothing more I hate when storing a beeng is ripped wrapping! The beeng does not contain the ubiquitous CNNP nei piao but an attractive custom print, and like the wrapper, also made of quality paper.

The leaves appear to be hand arraigned on the face of the cake and stoned pressed. Nice elegant touch. After 4 years of aging, the mao cha seems to be darkening a bit, yet is still providing a very fresh young scent. As you can see from the face of the cake, the leaves are long with long stems and intact. Generally, intact leaves is what you would expect for a single estate example as there is no need to masticate them for blending purposes. Additionally, they appear to be quite glossy - a good indication of quality. Definitely a departure from big factory fare.

Brewing Parameters

Amount - 6.2g

Brewing vessel - Yixing Teapot 150ml

Water Source - Natural Spring MI

Infusion times

1-15s
2-12s
3-35s
4-35s
5-75s
6-80s
7-100s
8-120s
9-135s

Tasting Notes

Aroma

The first infusions aromas were very sweet. The notes were quite floral which transformed into dried fruit and corn silk as it cooled. There was absolutely no hits of smoke or must; very soothing and refreshing. The latter aromas were quite consistent with the first few; however I could detect a hint of citrus laced with musk, coupled with an almost berry like whiff. Indeed a nice and interesting change.

Taste

The sweetness was also the predominant theme in the first infusions. It had a very acidic quality which seemingly refreshed the palate after each cup. After the fourth infusion, you can certainly tell that you were drinking something potent. The liquor became thick with a nice silky viscosity, which consequently had caused the flavors to linger on the palate considerably. It was bitter, yet pleasing. You can say it's comparable to orange zest, not in flavor of course, but in sensation. In the latter infusions the liquor became less floral and and less sweet, and transitioned into hints of rubber, dried grass, toasted oak, and raw legumes.

It is definitely and active tea. The sensations were wonderfully apparent. Quite active on the sides of the tongue and the roof of the mouth. I was afraid that the youthful quality of the liquor would subsequently numb my palate but this did not occur.

Liquor

The liquor had the wonderful color of a slightly aged example. What was remarkable however was its clarity.

Spent Leaves

When it comes to wild big-leaf I tend to get excited when viewing the spent leaves. For the most part, I try to find ways to distinguish wild or semi-wild fare from that of plantation. However, I should preface this in suggesting that examining the leaf is a terrible way of discerning between the two. The appropriate method is to taste the leaf. A skill which I have yet to master (sighs). But I try. The leaves do have a robustness to them. JUST LOOK AT THE MIDDLE RIB! It is definitely stocky. The veins also look rustic. The underside of the leaf also exhibits a considerate amount of down. I have yet to see this in pure plantation material. Although this does not mean that plantation mao cha does not exhibit these qualities I just have yet to stumble across it. I must also note that the initially it was suggested that the beeng was made of spring material. However, I am not so sure. Some of the leaves appear to be of fall harvest so it could be a blend of seasons.

Final Thoughts

What can I say, it was a wonderfully produced item. The huigan and chayun were impeccable; the flavors were penetrating and appears to be aging nicely. Boy, for a memorial cake it sure ranks up there with the sacred cow producers' items.

My new Toy the "Tea Refresher"

2009-01-09T18:39:00.000-08:00

Well, after using this new accoutrement to my tea wares, I believe it is worth noting on Ancient Tea Horse Road. I acquired this hand crafted piece from the Famous Lin's Ceramic Studio located in Taiwan from a special order from Dragon Tea House.

The process of heating tea leaves was first described in Cha Jing from Lu Yu and has been a common practice since the Tang Dynasty. Primarily designated for fermented teas e.g. oolongs and blacks, some minorities of Yunnnan currently roast or bake the fresh tea leaves such as using an earthenware pot or piece of paper before steaping the leaves. For learning how to roast tea leaves over a paper please visit Tea Obsession for detailed instructions on how to do this.

The practice of heating tea leaves over heat sources serves two purposes, which interestingly are not related. The first reason has to do with the Traditional Chinese Medicine's concept of "hot and cold" and its effects on the the human body.

Young sheng is said to be very "cold". As a consequence, this cold affects those who are already "cold" negatively e.g., stomach aches, heart burn, yes, even diarrhea. However, when young sheng is heated or "roasted" such as what some of the minorities of Yunnan do, the process is said to turn the "cold" leaves to "hot" making the drink more agreeable to the body. The aging of sheng is said to this process naturally.

It is important to understand that the words hot and cold are not used here in the conventional sense although heat is being applied. For more information please visit Hot & Cold: The Art of Traditional Chinese Medicine.

The second reason has to do with the flavor, essence, and in some cases the salvage of tea itself. To be honest, I was somewhat skeptical that heating tea leaves could enhance my tea drinking experience and purchasing this tea refresher was somewhat an impetuous buy on my part ^_^. However, after using this tool a couple of times, my skepticism had quickly vanished.

I first gained interest in heating pu-erh after reading claims which suggested that heating pu-erh, (especially wet stored and shupu) can make some of the off flavors to dissipate. After some trial and error, and experimentation, these claims were substantiated. Heating wet stored and shupu did indeed seem to limit some of these flavors from entering the brew; especially the dampness and the ubiquitous pond which can be associated with these types. The liquor became more, to some degree, layered and more fragrant. The liquor seemed to have become thicker making the flavors linger on the palate longer. From that moment I was sold. Now that it has passed the wet stored and shupu test, I wanted to see if the same could be said about dry stored and young sheng.

For my experiments, I dug out of my pu closet the 1996 Chung Cha MengHai Factory "Orange on Orange", 2001 MengKu Yuan Yieh Xian Thick-Papered Sheng, and the '05 Xi-Zhi Hao Lao BanZhang. I purposely had chosen the '96 and '01 since I have decided that these two did have more dampness than some others that I have and wanted to see if heating these examples could do what it did for the wet stored pu. As for the '05, there was no valid reason other than it was the easiest to access.

Of course I did not drink all of these in one session. That would certainly be a lot of tea drinking and most importantly, would numb my tongue to the flavors. I took my time and patiently delved into my test for each over a day and half.

The '96 and '01 were first on my agenda as I was quite anxious to see how the heat would affect these two. I used 6 grams of each which were both brewed in my 150ml Zhuni Yixing pot, spring water yada yada yada. No special methods were utilized other than the heating of the tea in my tea refresher. After my experiments, I can say without a doubt both seemed to have benefited from the heat. Both of the liquors were again fragrant and seemed thicker, and for some reason much darker than I remembered when I last tried these two. The dampness that I had experienced earlier seemed to be limited thus allowing more nuances to come through. There seemed to be more honey and to some degree a touch of floral than I had remembered. I could tell from the moment that I took the tea refresher from the heating element and placed the leaves in the pot, the heat had done something to to the leaves. A scent of a nice rich puerh was emanating from the pot even before I added water. Needless to say, I enjoyed the aroma of the dry leaves for a time before I moved on to the next step of the rinse. Now the young sheng.

When heating the Lao BanZhang, the fragrance from the tea refresher was different as expected. It smelled more like "roasted tea" than anything else. Needless to say I had become quite concerned that I was doing just that. I again used a Yixing pot that I have dedicated to young sheng and continued to brew the tea as I do with all my other young shengs.

Interestingly, the heat did not affect the tea as much as the previous two. For the most part, the liquor did seem to be more fragrant but none of the thickness. I am not too down however as fragrance is once of may favorite qualities in liquor. All in all I was pleased with the performance of the tea refresher.

The only theory I could come up with for any of the enhancement is that perhaps the heat had caused the tea oil to become active. As for the the wet off flavors, I can only speculate that perhaps evaporated the aroma. I am still searching for the reasons, but if you have any better ideas please let me know. :D

Heating Process

As you will notice from the pictures, the refresher has two parts which - the bowl and funnel, which should be self explanatory. You use the funnel in the down position to funnel the tea in the bowl and then place the funnel up to shake the leaves from the bowl in to your pot or tea tray.

Heat the bowl with the funnel in the downward position for approx 1 minute. Add the desired amount of tea leaves into the bowl and reapply heat for an additional minute. Take the bowl off the flame and gently shake the leaves in a circular motion to evenly heat the leaves. Voila!

2001 Yi-Chang Hao YiWu Zhen Pin "Precious Grade" Sheng Beeng Cha 400g

2008-12-05T20:08:00.000-08:00

I always like Yi-Chang products, they are consistent and are really a nice balance between price and quality. This particular example is no exception. For more information about the factory itself, please visit a previous post.

This particular example was acquired from Eloi of Sampan Teas, a Canadian vendor. Although his stock is not expansive, he does have an interesting selection.

I always enjoy drinking teas that were produced prior to the Pu-erh craze. Some suggest, which I concure, that after 2004 the quality of pu-erh has greatly suffered as consequence of increasing demand - This is a discussion that perhaps I may touch on at a later date. Needless to say, 2001 may represent some of the best that Yunnan has to offer until this god awful craze comes to an end. That said, what makes this particular beeng even better is that the mao cha is from YiWU shan, a highly sought after growing region.

YiWu Shan has a devouted following primarily for two reasons 1. YiWu shan is rich in pu-erh history and 2. its mao cha is full pleasing flavors with an almost incomparable sweetness earning it the title of the Queen of Teas. Click here for more information on YiWu Shan.

Let's get to business

Initial Impressions

The dry leaf aroma reminded me of a quintessential Hong Kong product. Although Eloi suggests that it had been dried stored in Taipei for 7 years, excessive humidity has sped up the aging process to a considerable degree. Certainly Taiwan has a drier climate than let's say Macau or Hong Kong; however, if vendors do not properly rotate their stock or provide adequate airflow, their stock may 'age' faster than those which were. This is only speculation. Nonetheless, it should not be considered a defect since many pu-erhs which have acquired more than normal humid aging conditions produce great and tasty teas. Frankly, I would still consider this a dry stored beeng since it has not reached the level of a traditional wet stored product.

The leaves appear healthy with no infestations of mold, fungus or other undesirables. Undoubtedly stone presses since the leaves easily can be pried off effortlessly.

Brewing Parameters

Amount - 6.1g

Brewing vessel - Yixing Zhuni Shui ping 150ml

Water Source - Natural Spring MI

Infusion times

1-15s
2-12s
3-35s
4-35s
5-75s
6-80s
7-100s
8-120s

Aroma

The aroma had a nice woody fragrance which was coupled with leather, tobacco and cocoa' all of which were warm, toasty and inviting. However, after the 4th infusion, almost without warning the liquor started to reveal floral notes and camphor, definitely and interesting transition. In the latter infusions, the sweet notes had succumbed to very dry notes which consisted of hay and dried grass.

Taste

The notes were quite pleasing. It was expected that the woody character of the pu-erh would carry into the liquor; however it was not as intense as it was in the aroma - It had a soothing character of which I enjoyed. After the second infusion, the liquor acquired a spicy character which was accented with delicate notes of dried plums.

For the most part, the liqour was very consistent. Although I was expecting more matured notes as a result of its accelerated aging. However, to my surprise there was still a greenness to the liquor which made it very refreshing.

It had an impeccable acidity that kept things very active and complimented the huigan quite well. Furthrmore, the thickness of the liquor provided a wonderful oomph which made the flavors linger in the palate-certainly desirable. The clarity of the liquor only added to the pleasure of the brewing session. Nice!

Spent Leaves

They are indeed broad leaf which appeared to be healthy. Nice robust ribs which would suggest although not conclusively that they are wild arbor. The flavor did remind me of wild arbor and being that it is 2001 I would have to say that they are wild arbor.

Final Thoughts

I really enjoyed this example. I believe that it still has some developing which will come with further aging, it is certainly off to a great start. I would label the tea very balanced and a tantalizing brew. When the session ended, I was very comfortable and satisfied. Although the tea was not as nuanced as I had hoped for, or can say that this was a great tea, it was definitely not boring. It had all of the qualities I would expect from a decent brew - pleasant flavors, pleasant chayun and a warm and inviting chaqi.

2003 Henry Trading Co.HK Ltd."Seriously Formula" Ching Beeng 7542, 357g

2008-11-15T13:23:00.000-08:00

In 2003, the Henry Co. had commissioned the MengHai Tea Factory to produce the "Seriously Formula" Ching Beeng . Although the exact prescription is unknown, it is said to be inspired after the time honored 7542 recipe. For more information concerning factory commissioned pu-erh please visit a previous post.

Initial Impressions

Though this was a commissioned piece ordered by an independent company, for all intensive purposes, it is indeed CNNP product. It had the CNNP standard weight of 357g and the "chung" cotton wrapper, nei fei, nei piao, and description ticket, all of which are reminiscent of the CNNP Chi Tsi Beeng Cha era. However, what makes this product different from most other CNNP product is that there was a seconded embedded nei fei located on the back of the beeng.

The cotton paper had a musty basement smell. However, once I let the beeng air out for a while, I was able to notice that the smell did not carry into the beeng. Relieved! It had a lovely freshness with the aroma of pine saw dust.

The leaves appear to be aging nicely and are turning brown, tan and in some places beige. They were also nice and glossy - a good sign of proper storage.

The beeng was not as heavily compacted as most of the "big factory" new born pu-erh on the market, and as a resul, it was relatively easy to flick off a scant for brewing.

Brewing Parameters

Amount - 5.5g

Brewing Method - Gongfu

Brewing vessel - Yixing Zhuni Shui ping 150ml

Water Source - Natural Spring MI

Infusion times

1-15s
2-12s
3-25s
4-35s
5-65s
6-80s
7-85s

Brewing Session

There was really nothing remarkable about the brewing itself. I started off with roughly 5.5g as I do with most of my slightly aged shengs. Since the leaves were quite separated, I had decided to give the pu a very short wash as there was no need to have the water break up the leaves. You know exactly what I am talking about if you have brewed XiaGuan lately.

Aroma

The aroma from the sniffing cup was delicate and pleasant. It was very woody with a sweet floral character that is rarely found in the 7542 recipe. It also had a pleasant musk that kept most of the sweet notes in check. Musk is one of my favorite scents found in pu-erh and have found it in varying degrees in most slightly aged sheng. However, there was indeed a generous helping in this particular example. In later infusions, the floral notes had dissipated. However, the woodiness was very persistent which later coupled with grassy and the scent of raw legumes.

Taste

The liquor, as in the aroma was quite woody. However, it was a very sweet woodiness and not the quintessential wood that we find in more contemporary examples. I truly loved it. The liquor also contained notes of perfume, raw sugar with the ever so light touch of caramelized honey. Unfortunately, these were its high points. Although there was smoke in the initial infusions, it quickly had dissipated after the 3rd.

On the downside, the liquor's viscosity was lacking, which resulted in the flavors not staying on the tongue as long as I would have liked. Furthermore, the liquor lacked in brightness, generally as a result of a low acidity feeling. I like pu-erh to have lots of brightness as I believe that it separates the flavors. Though the liquor was sweet in the first infusions, it did not have a lasting huigan. It is not all bad, It was one of the clearest liquors I have drunk in recent memory and I did enjoy the chaqi with its warm and inviting sensations.

Spent Leaves

The leaves were very different than you would find in a 7542. They were not masticated as most factory fare. I as you can see, it appears that they used a combination of a 2 leaves - one bud prescription with a combination of larger leaves.

Final Impressions

The 2003 Henry did not impress me as much as I had hoped; however, it did have its moments. I loved the pine and musk notes which seemed to be everywhere in this example. I've never had a pu-erh with this amount and concentration of pine. It was definitely different. Furthermore, although the Henry was inspired by the 7542 famous recipe of the MengHai Factory, the recipe number is practically all that the two would have in common. The 7542 examples which I have tasted have the MengHai taste and are relatively more aggressive. However, the Henry was not.

The Henry did not give me the feeling of a Spring tea. In fact it was more reminiscent of a late harvest or Autumn tea. I have yet to receive an Autumn feeling from a MengHai Factory 7542. Of course being an insipired beeng of the 7542 it shouldn't be the same.

After looking at the spent leaves, I did find what appeared to be Autumn leaves, although I am not certain if this is truly the case. They appeared large enough to be. All in all, it was an average beeng. However, this is the beauty of pu-erh, I may find that in 5 years I will have something to celebrate!

2003 LiMing Factory Early Spring MengHai Arbor Beeng

2008-10-07T21:59:00.000-07:00

LiMing Factory

The LiMing Tea Factory is the largest state-owned pu-erh operation in Yunnan. Early in 1955, a group of 13 Army soldiers demobilized to Xishuangbanna and subsequently built the state owned factory LiMing. In 1964 Liming Factory had assembled a sterling team to start colonization of the tea production in mid-March of that year. Through savvy business sense and determination, they gradually turned the LiMing Factory into one of the largest tea factories in Yunnan.

LiMing Factory Today

Today, the LiMing Factory is part of the Yunnan Agricultural Reclamation Group Co., Ltd. (YARG) which currently has access to 60,000 acres of high quality tea growths. YARG continuously attempts to improve the production of tea utilizing new tea production technology and science striving to produce innovative pu-erh products.

Product

Initial Impression

The LiMing Factory has a variety of products and one of their best sellers is the Ba Jiao Ting beeng. This particular beeng is composed of early spring arbor maocha as instructed by the cotton wrapper. The mao cha appears to be of choice and lightly pressed. According to the Yunnan Sourcing, it was stored in KuMing for a time so it has aged in a drier environment. The dry leaf had delicate notes of cocoa, tobacco, and cucumber - Clean.

Brewing Session and Impressions

Vendor Yunnan Sourcing
Brewing Parameters

Amount - 5.5g

Brewing Method - Gongfu

Brewing vessle - Yixing Zhuni Shuiping 150ml

Infusion times

1-15s
2-12s
3-25s
4-35s
5-60s
6-75s
7-85s
8-100s
9-121s
10-140s

I first contemplated as to how much leaf I would use. Being that it was slightly aged, at times I ambivalent as to whether I would use less leaf or use a longer steeping time. I ultimately decided on a longer brewing time. Why was I in conflict you might ask? Well, typically as pu-erh ages, it requires more leaf to receive the optimal flavor. However, from aroma of the dry leaf, I was somewhat leary in using more leaf. The notes were dark, and as a consequence, I was uncertain as to how the infusions would react with more leaf. Furthermore, more leaf would mean that I would be drinking much more tea! Not a bad thing of course, but I don't want to drink more than I would enjoy.

The first infusion verified my assumptions. Although I do love tobacco and chocolate (which I call dark) I believe that they tend to eventually get somewhat heavy on the palate, thus potentially numbing other flavors in later infusions.

The aroma had layers of tobacco, cocoa, which subtly transformed into more fresh notes in later infusions. By the 5th infusion, the aroma had transformed more into honey, orchids, molasses.

The liquor was quite clear with an amber gloss. Although it is of 2003 vintage, the liquor appeared much more mature. The way that it had legs (vino term referring to the ability of the liquor to grab the cup)that it would have a nice viscosity. Indeed, it was nicely thick which coated my tongue and the insides of my cheeks. The first infusions were bold with and assertive bite, albeit not intimidating. It had a nice acidity which had seemed to have cleansed my palate with each each cup preparing my mouth for the next.

Their were notes of leather, tobacco, melon, honey, pine and chocolate which varied in intensity as the sessions progressed. This pu-erh somewhat surprised me in that I was prepared myself for a liquor that was a bit more matured. However, the adolescence of this pu-erh was quite bold with a nice oomph; definitely something worth storing. The throat feel was soothing but very active. However, I do not believe it was old growth as the sensations in my throat were not indicative of old growth. I could be wrong of course. The chaqi was quite soothing which seemed to be concentrated in the forehead area.

Spent Leaves

Final Impressions

This beeng was not conventional to say the least. When I think of MengHai material, I tend to think more stability in terms of flavors. However, the palate was quite colorful. They were bright and separated. Having been stored in KunMing for 7 years, I was somewhat taken back that it was still quite assertive. Although not unusual for a 7 year, but unusual in the sense that the color was much deeper. ** Correction, Scott of YS has just informed me that the beeng was actually stored in Xishaungbanna before he acquired it this year. This of course explains its darker color.** All in all, it was an average tea which will undoubtably become much better with age.

Update

2008-09-30T14:41:00.000-07:00

Hello Readers,

I just wanted to provide you with an update. As some of you know, I am embroiled in a doctoral program that consequently has taken a majority of my time. However, rest assure, that I am not out of the blogging scene or pu-erh game. ;) Please look forward to a new post here in the very near future. I have also gotten a hold of some very interesting pu-erhs so PLEASE STAY TUNED!!

Bill

Ancient Tea Horse Road

1994 MengHai Factory 7542 Chi Tse Beeng Cha "Seven Son Tea Cake"

2008-08-17T13:21:00.000-07:00

The 7542 recipe is a classic CNNP recipe which was first used in 1975. For those of you have not taken the time to inform yourselves on how to read a factory code, it is quite simple. The first two numbers represent the year that the recipe was developed, the 3rd number is the grade of leaves that were used and the last number represents the origin of factory. Lastly, the number 2 represents which factory had produced it. This coding system was instilled after the the China Tea Corporation had transferred its pu-erh manufacturing oversight to the China National Native Produce & Animal By-products Import & Export Corporation, or its more widely used abbreviation the CNNP.

Under the auspicious of the CNNP, state manufactured pu-erh went through a couple of Small, although significant changes to the pu-erh collecting world. No longer were cakes labelled as "Round Tea Cakes", but henceforth, all state produced pu-erh cakes were to be called Seven Son Tea Cakes. Secondly, the inner description ticket was also introduced at this time. The Seven Son Tea Cake would undoubtedly make its mark in pu-erh history which of course is still being written today.

Initial Impressions

The dry leaf had virtually no wet-stored aroma. In fact, it was very difficult to acquire any notes at all. Not a problem of course. The leaves do correspond to the grade in the recipe with nice golden buds sprinkled on the surface. I saw no visual indications that the beeng was stored improperly - no frost, and no leaf deterioration . The leaves were loosely compacted which could easily be pried off effortlessly.

Vendor's Note

This beeng is from a new pu-erh store on Ebay - Sampan Tea. I have gotten to know Eloi, the proprietor, through a series of emails, and fortunately have been able to taste a few of his teas!

Interestingly, Eloi is based out of Montreal where he is a professional brewer at a local micro-brewery called "Le Cheval Blanc". His love of food chemistry had inadvertently introduced him to the world of pu-erh in 2003. Since his introduction to pu-erh, he has been on a quest for the perfect. His journey has led him live in China where he has had the privilege of drinking, sampling, visiting tea farms and researching tea with other fellow tea enthusiast of which were more than happy to share their own passion, and most importantly, there knowledge. Eloi has continued his tea relationships which have grown his personal knowledge and love exponentially. It is this passion for leaf that has driven him to start Sampan Tea. I wish him luck!

Brewing Parameters

Amount - 5.9g

Brewing Method - Gongfu

Brewing Vessel - Yixing Zhuni Teapot 150ml

Infusion times

1-15s
2-12s
3-25s
4-35s
5-50s
6-75s
7-85s
8-95s
9-105s
10-120s
11-135s
12-150s

Brewing Session

The aroma was quite nice. The first infusions were very much fresh with notes of caramelized honey, slight hints of musk and raw flour dough. No dampness or mustiness were present. The initial notes seemed to be in equal harmony with no one particular note overpowering the other. In the later infusions the aroma notes subtly became more organic where notes of wood, hay and earth had become the theme.

The liquor was woody, albeit not overpowering. There were notes of toasted grain which seemed to give the liquor a nice meaty quality. Additionally, it was totally absent of bitterness and was quite mellow with a decent huigan. The flavors were still very noticeable after the swallow with a finish that did not get heavy on the palate. Even after the 7th infusion the color was still wonderfully dark and rich - of course a good sign of quality. I could of received more than 12 infusions, but being the 12th round alone, I was starting to get a little full. There was really no transformation or nuances to speak of. In fact, it the flavor was quite consistent. This is certainly not a bad thing. The liquor had a nice silky feeling that coated the throat and tongue nicely. As for the Chaqi, I had become very comfortable and very relaxed.

Spent Leaves

Looks like big factory fare which correspond to the recipe leaf grade.

Final Impressions

The tea was indicative of MengHai. It was a decent and clean brew and very much on par with other similar beengs that I have tasted.
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I initially believed that the beeng has acquired some wet storage, which I am still leaning towards due to its lack of complexity. However, after examining the leaves, I am somewhat ambivalent towards this conclusion. On one hand, its lack of palate development does in fact lead me to believe that it did acquire at some point some wet storage condition. However, when examining the spent leaves they look very consistent in what you would find with a dried stored product.

I do not want to give you the impression that it is a bad tea. In fact, I enjoyed it very much and is possibly a good representation of this era. I am just trying to speculate on its history as all collectors should do. As for my conclusions, I believe that this beeng indeed was wet stored. However, it was only for a brief period, and then, masterfully and artfully allowed to dry thoroughly in dry storage conditions. If it makes you feel more comfortable to think of wet-storage as "Hong Kong Storage" then perhaps we should call it that. Many beengs from Hong Kong are ripen much faster than those stored than let's say KunMing. Nevertheless, I assume this beeng was stored in a wetter climate for a period.

This beeng was delightful to drink. This example highlights why people starting off on their collecting venture should stock up on the time honored recipes.

The idea of dry vs. wet storage is an academic discussion that I wish not to get into on this post. However, wet stored beengs are not bad at all and it is tragic that many novices are way too fast to discredit them as a consequence of their misinformation. I have not encountered a vendor that does not have "some" wet stored pu-erh in their stock. In fact, some of the most prized beengs that are being sold which I have had the privledge of tasting have at one time wet stored. Yes, and they are being sold from VERY reputable vendors, and why shouldn't they! Chances are that if you purchase an older beeng especially from the Hong Kong area, it has gone through some wet storage. Simply stated, WET STORED IS NOT BAD!

2005 Xi-Zhi Hao " Double Happiness" Lao BanZhang Shan Sheng

2008-07-20T17:04:00.001-07:00

To all my readers, I would like to first apologize for my absence. I have been quite busy but now things seem to be letting.

Lao BanZhang Mountain

I am sure that many of you are quite familiar with Lao Banzhag Shan. However, if you are not, Lao Banzhang Mountain is growing area which contains an abundance of ancient tea trees located on the North West slope of Bulang Shan. This region's pu-erh is possibly one of the world's most sought after due to its aging capability and aggressiveness. Aficionados will go through great lengths to add Lao Banzhang to their collections and will pay an exuberant amount of money to do so. Nada of the the tea blog A Felicific Life has provide an exciting intimate look of Lao Banzhang village for those interested. I recommend that you do. You can also read more about Lao Banzhang in a previous review of the Mengyang Guoyan Lao Banzhang which also details Lao Banzhang in greater detail.

Product Information

Xi-Zhi (Double Happiness)Hao is the brain child of pu-erh collector and aficionado Mr. Chen. Having its inception in 1997 just at the time when CNNP allowed privatization of pu-erh factories, the San Ho Tang the manufacturer of Xi-Zhi Hao and have begun to take the pu-erh world by storm. Mr. Chen is known to personally scavenge tea forest to find the best mao cha and painstakingly oversees every aspect of the manufacturing process. All of his products are unadulterated leaves. If it reads Lao Banzhang than you can rest assure this is what it contains. This particular beeng is made of mao cha from semi-plantation that was sun dried in the traditional way and subsequently stone pressed. If you pay close attention to the image above which is displayed on the wrapper you will notice that it is a bit risque, they are called " Chun-Gong which means Spring Mension" figures. Please visit the HouDe Blog for more information.

This is truly a hand crafted product.

Initial Impression

The leaves were obviously stone pressed. Although they did not appear to be aged almost 4 years, the "greenness" of the leaves that you would find in younger sheng has dissipated a bit. What odor the leaves did omit were floral and deep honey. Some of the leaves had an abundance of down on their underside and most had long stems. It had a very healthy gloss that you would find in a well manufactured pu-erh.

Session

Brewing Parameters

Water-Bottle spring water, generic brand. Source of water Lafayette Springs, WS

Amount – 5.6g

Water Temp - Boil then cooled for 2 breaths

Brewing Vessel - Yixing Zhuni Shuiping Teapot 150ml

Method – Gongfu

Infusion times
1-15s
2-12s
3-16s
4-30s
5-45s
6-65s

Liquor - The liquor was somewhat on the greenish side for 3 1/2 years of aging. However, it was wonderfully clear which indicative a good 'kill green' stage. It had a nice sheen to it which reflected light very well. Lovely.

Aroma - The aroma in the cup had many layers which revealed themselves as the liquor cooled in the sniffing cup. There were notes of dried hay, vegtal, muted honey, layers of dried wood, all laced with the too familar and wonderful sweet aroma of pu-erh. In later infusions, the aroma began to resemble raw legumes again with the pronounced woodiness. A very clean aroma.

Tasting - In understanding that the tea I was drinking was Lao Banzhang, I had prepared my mind for an aggressive tasting tea. My first impression of the first two infusions were "Humm, I can take it, no big deal". Boy were my sentiments wrong by the third. The first two cups were somewhat subtly sweet with notes with wonderful woodiness. However, by the third, the liquor became dry (in the wine sense). The liquor had begun to be quite assertive. The muted flavors were starting to be challenged by the pronounced bitterness and acidity. I was worried that the bitterness would somehow over power the pleasant notes which would make for an unpleasant session, but to my surprise, it was a perfect balance. Notes of caramelized honey, dry grass and dried figs which seemed to permeate the insides of my cheeks, tongue, lips; it was everywhere . By the 5th infusion my entire mouth had become numb with flavor. Definitely a powerful brew. The chaqi was also starting to reveal itself by this time, but not in a comfortable sense. I began to perspire and feel light headed and hungry. By the end of the 6th infusion I decided that it was a good time to stop although I believe it could of gone for at least 3-4 more.

Spent Leaves

Final Impression

Considering my uneasiness with a few of their products lately this particular Xi-Zhi reminded me of how good Xi-Zhi can be. But to Xi-Zhi's credit, my impressions were made with the mid-range beengs that I had purchased. Although those aren't bad, you can certainly tell the difference between qualities from the more, I hate to say it, more expensive offerings. The liquor certainly did remind me of Lao BanZhang and I only wish I had a bag of money to buy much more. Now, if you please excuse me I am going to go and lie down.

2003 Yi-Chang GeDeng Shan Wild Arbor Sheng Beeng

2008-06-13T21:32:00.001-07:00

According to early 19th century government records state, “…there once was a King Tea Tree on GeDeng Mountain that was a substantially bigger and taller than all the others that would yield a disproportionate amount of tea buds when compared to other tea trees. The local farmers would gather for a ceremony at this “King Tree” to thank the mountain for a bountiful and prosperous harvest.

GeDeng Mountain “Leather Stirrup Mountain” is situated next to the Kong Ming, YouLe and JiGuani Mountains. District records indicate that GeDeng’s annual tea production is over 250 metric tons which is generally picked by the local villages, the most notible of which are the villages of An Le and Xing Fa. Interestingly, the tea arbors which grow in GeDeng can at times are covered with white tomenta thus earning the nickname “Big White Tea” which can be dated back many years.

Factory Information

ChangTai Factory is owned and operated by the Shōtai Yunnan Tea Industry group in the city of Jinghong in Xishuangbanna. Shōtai Group has assets worth 50 million yuan, with an output of nearly 7,000 tons of quality Pu'er tea annually in over 500 different varieties making Shōtai a power player in the pu-erh business.

Shōtai Group has been a pioneer in establishing a tea industry for the benefit of agriculture and its farmers. With the recent prices of Mao cha, the Shōtai Group has been able to benefit of ethnic minority farmers in making a significant contribution to their local economies

Initial Impression

The beeng seemed to have been stored properly. It had a wonderful 'dry' aroma and the leaves looked quite healthy. The surface of the beeng seemed to show an abundance of tea buds. The leaves also appear to be aging nicely.

Water-Bottle spring water, generic brand. Source of water Lafayette Springs, WS

Amount – 5.5g

Water Temp - Boil then cooled for 2 breaths

Brewing Vessel - Yixing Teapot 150ml

Method – Gongfu

Infusion times
1-15s
2-12s
3-17
4-20
4-36s
5-40s
6-60s
7-90s

Tasting Notes

The color of the liquor was mesmerizing with its clear electric amber. The aroma had notes of pine, sweet grass wrapped in a flutter of camphor which turned somewhat fruitier in subsequent infusions. By the third infusion, I could smell a hint of dried plum. The liquor was dry which subtly transformed into a sweet palate although its sweetness did not last long. The liquor was highly acidic which gave the liquor a vibrant feeling. Additionally, the liquor had a silky viscosity which coated the tongue and throat nicely. It had a descent warming chaqi that came in spurts.

Spent Leaves

The leaves look healthy with a nice leaf to bud ratio. Not flimsy but had a nice weight to them. Definitely not over harvested leaves.

Overall Impressions

I enjoyed this tea. It can actually be drunk now in my opinion. With 5 years of aging, most of its harshness seems to have dissipated. It had interesting flavors and a nice chaqi. Although it did lack a nice lasting huigan, its complex flavors made up for the deficit. It was a good session.

2003 KunMing Tai Lian Tea Factory Wild Arbor Sheng

2008-05-15T16:50:00.000-07:00

Jing Mai Landscape

JingMai Mountain is located north of the main town Jinghong in Xishuangbanna. The mountain sits approximately 5000 feet above see level and covers over 11,000 acres of ancient tea tree plantations in Yunnan. Earliest records concerning the cultivation of these ancient tea trees extends back to approximately 696 AD. Today this ancient tea tree variety continues to be harvested in the same manner as it was more than 1000 years ago; free of the use of pesticides or fertilizers. As a result, teas from JingMai are certified organic under both United States NOP and European 2092/91 organic standards. The forest of JingMai are considered a living eco-museum by Yunnan making this mountain a true national treasure.

This beeng is currently an offering at Yunnan Sourcing LLC. Unfortunately, I don't have much information about this particular factory other than it has recently changed its name to the ChaMaSi Factory. The beeng is made of Spring material which appears to be stone mold pressed.

The dry leaves did not omit much of a scent other than the ever-so-slightest quintessential shengpu note. The beeng is a mosaic of choice, shinny, greenish-dark and brown leaves with an indication of slight age.

Brewing Parameters

Vendor - Yunnan Sourcing Ebay Vendor

Water-Bottle spring water, generic brand. Source of water Lafayette Springs, WS

Amount – 5.3g

Water Temp - Boil then cooled for 2 breaths

Brewing Vessel - Yixing Teapot 140ml

Method – Gongfu

Infusion times
1-15s
2-12s
3-16s
4-36s
5-40s
6-60s
7-85s

Tasting

Aroma

Initially, the nose was quite metallic, brassy with a muted honey and a floral accent. However, after the 4th infusion, the notes had transformed more into hay with a subdued tobacco background. Very fresh and soothing.

Taste

What was most noticeable in the first infusions was this unexpected fruitiness. The liquor was quite tangy and fresh coupled with a nice huigan and acidity. The liquor contained a a nice viscosity which coated my tongue effectively. In subsequent infusions, the notes subtly transformed into leather, rubber and toasted rice - almost savory. The chayun was keeping things active where I felt most of the sensations at the top of my mouth followed by a nice massage feeling of my throat. The cha qi left me soothed and comforted.

Spent Leaves

The leaves appear to be very healthy with a nice mixture of buds.

Final Impressions

The tea was a nice suprise. I have tried JingMai before, but never one with a fruity background. Although the beeng had been stored in KunMing 5 years, the liquor did not appear to have an aged ting to it which means that perhaps it has been too dry of a storage.

Although its age did not come through in the color profile, its flavor did indicate that it was not 'new born'. All in all, I really did like this one. I believe that this pu-erh has a little something for everyone.

Anthony's "Sal" & MarshalN's Mystery Shengpu

2008-05-04T20:38:00.000-07:00

The best part of being part of a tea community are all of the samples that are traded. Sometimes you give and sometimes your receive. I consider this practice my favorite part of my tea experience.

Lately, there have been discussions about humidity and its effects on pu-erh - Too much or too little; what is optimum for storage; wet stored vs. dry stored etc. Most know that humidity will either make or break pu-erh and can certainly cause any long term goals of producing great pu-erh to drink futile if humidity is not taken into serious consideration.

What is also surprising are the number of pu-erh novices who consider "wet stored" as inferior. Although wet stored pu-erh may not be as fragrant or nuanced as a dry stored pu-erh it can be just as enjoyable. In fact, many pu-erh drinkers actually purchase wet stored to drink and some even prefer it since it mimics, to some extent the taste of well-aged pu-erh. However, let it be said that there are degrees to wet stored pu-erh and different qualities that drinkers should be aware of. For the most part, wet stored pu-erh should only be purchased if it is "mild" to "medium" wet stored only. Heavily wet stored pu-erh can be hazardous to one's health and should never be drunk. Nevertheless, wet stored pu-erh is as much of part of the pu-erh world as dry stored pu-erh, and in fact in many ways, even more.

Today, I decided to drink two samples that were sent to me by my tea friends. What makes these two samples interesting however is that neither of them contained any information and was left up to me to decide what they are. This is where the wet stored part becomes relevant to this post. I decided that both samples (sent to me by Salsero, who is an active member of TeaChat and MarshalN who really needs no introduction of the tea blog A Tea Addicts Journal) are both wet stored.

Salsero's Sheng Sample

I have know idea where Salsero received or found this tea. In fact, he knew very little about the tea as well but was willing to offer me any information that he had. I kindly declined as I thought that it would be more fun to taste the sample first and then receive any data.

Dry Leaf

The leaf really didn't appear to be anything special. It did appear to be very clean, in fact, from the dry leaf alone whether it was wet stored at all. However, after sniffing the leaf I smelled a profound dampness confirming my sentiments that this was indeed of the wet stored variety. Not bad looking really. I believe that it may even contain a few buds which have turned gold in color.

Tasting Notes

The pu tasted very damp. It had petro notes laden with heavy balsa wood. In fact, the wood notes were very over powering which didn't let much of anything else come through in terms of flavor. However, the liquor was clear with a lovely color.

Impression

I was quite ambivalent as to whether I enjoyed this tea. The tea was confusing in the sense that it did have a pleasant taste right at the beginning of each sip, however, as the liquor rolled over all of my taste buds, the bad parts of the pu became piercing and simply unpalatable. On a good note, the later infusions were slightly better which is generally the case. The taste was somewhat suprising sense the dry leaf looked so clean, and of higher grade. Possibly as a consequence of bad storage during the dry stage.

Wet Leaves

The leaves look to be "big factory" appearance. Although, I am not convinced that they are. The leaves are not as dark as some of the wet stored I have experienced. Perhaps it was only stored at high humidity for a short time.

MarshalN's Sheng Sample

Dry Leaf

To be honest, I have already received conformation that this pu is indeed wet stored from MarshalN through and internet conversation that we subsequently had. Although, from the look of the dry leaf, it is very easy to tell that it was wet stored. If you look closely at the picuture, you will notice an almost grey haze on the surface of the chunks. This "frost" and dull surface is very indicative of wet stored pu-erh and for the most part should be a dead give away.

Tasting Notes

I decided to wash this sample twice as I would do with shupu as it appears to be a little more 'dirty' than the other sample. In fact, it helped very much with the infusions as the chunks were quite hard and not allow the water to penetrate the leaf very easily.

This liquor was much darker than Salseros. The sheng also had an unmistakable dampness as with Salsero's sample, although, this is where any similarities end. It was woody but not overpowering and not as robust. It had notes of butter and pine wood. It did have a nice throat feel with a nice clean flavor but severely lacked in sweetness.

Update - MarshalN had informed me that I perhaps used too little leaf and suggested that I use more. I took his advice and it indeed made a world of difference. It was much more fragrant, darker in color, more silky and a bit more sweet. Quite enjoyable!

Wet Leaves

Dark and clearly wet stored. Can't say much on quality.

Impression

This sample was much more enjoyable. It had a nice clean flavor. Or may have appeared cleaner when compared to Salsero's sample. Although it lacked the complexity of dry stored pu ( which is expected), it did indeed have a slight complexity. I use the word complexity loosly. The sample was not great but for the most part pleasant. All in all, it was a mediocre pu; nothing fabulous but drinkable nonetheless.

I would like to thank both Salsero and MarshalN for their generosity. I indeed had fun!

Yiwu Zheng Shan Mountain Company "DouJi" EcoVeteran Sheng Beeng 357g

2008-04-27T21:31:00.001-07:00

Sherab, is not only a generous friend of mine who gave me this tea, he also is the author of the tea blog Mt.Awakening Aroma. Although it is written in Chinese, it can be easily translated using the numerous online translators.

My first exposure to Douji pu-erh was due to Gordon of Dragon Tea House. He generously sent me a small box with 6 sachets containing unblended mao cha from the 6 famous tea mountains. It was indeed a rare and wonderful opportunity. I knew then that Douji was something special!

Excited about this tea, I sent a sample to Marshaln of the very well known blog A Tea Addicts Journal for his thoughts on the subject. He has provided an excellent review of this tea and his thoughts about Douji pu-erh itself.

Product Information

The Yiwu Zheng Shan Mountain Company is located in Xishuangbanna, Yunnan. Although relatively new to the pu-erh world, they are becoming quite famous due to their high grade "Douji" pu-erh. Their products have even caught the eye of the world renowned pu-erh guru Mr. Shi Kun Mu.

Ms. He Bei Xia, the chairperson of the Yiwu Zheng Shan Mountain Company is adamant in producing only the best pu-erh possible. She places great emphasis on quality control and insures that only the best mao cha from Yunnan will be compressed into pu-erh. This is no easy endevour and in order to keep such stringent standards she guarantees that the company will produce no more than a 100 tons of tea a year. To put this in perspective, the XiaGuan Factory will produce roughly 7000 tons of puerh each year every year.

Initial Impressions

The beeng was nicely compacted. Stone mold no doubt. No smoke or off scents with just the lovely scent of young sheng. Somewhat floral, hints of rubber and delightfully sweet. Very nice looking leaves. Interestingly, the beeng did not contain a nei piao.

Brewing Parameters

Water-Bottle spring water, generic brand. Source of water Lafayette Springs, WS

Amount – 5.g

Water Temp - Boil then cooled for 2 breaths

Brewing Vessel - Yixing Teapot 150ml

Method – Gongfu

Infusion times
1-15s
2-12s
3-16s
4-25s
5-35s
6-50s
7-66s

Tasting Notes

The aroma was honey and sweet which did not dissipate very easily in the later infusions. The liquor had a very nice acidity with hints of dry grass with a very delicate flutter of rubber. A very nice huigan. The liquor was also very thick with a descent viscosity that definitely coated the mouth and throat. It was certainly a powerful brew as my tongue and the sides of my cheeks were numb after the 3rd infusion. However, the numbness can not be compared to that caused by rough and harsh mao cha. It was a different kind. It was a numbness that was associated with the chayun somehow. It was indeed a highly active tea. Definitely a tea to age.

Spent Leaves

Very nice and robust leaves. Nice thick veins which reminded me of old growth.

Final Impressions

I really enjoyed this pu-erh. You can definitely taste a quality that the larger factories can not easily emulate. As MarshalN has mentioned in his review, Douji is unquestionably difficult to find in the states, and the price is a considerably much more than most beengs. However, if you can get a hold of a beeng or two, I would recommend buying as it certainly was a pleasure to drink. Thank you Sherab!

2001 XiaGuan Bao Yan "Holy Flame" Brick

2008-03-29T17:22:00.000-07:00

As some of you are aware, XiaGuan makes a number of products sold under different labels for export such as the Bao Yan "Holy Flame" label.

Interestingly, most of the Bao Yan products will be exported to Tibet where the Tibetans will make a rustic concoction call yak butter tea consisting of, you guessed it, Yak butter, young raw sheng and sugar. As you can probably suspect, products sold under the Bao Yan label are generally made from Lincang materials of low to mediocre quality as they are intended to be consumed now. This said, you can find aged examples on the market.

As you can see, the leaves are not the best of quality, although after 7 years they do appear to be aging as they are turning a nice leathery brown. The tea has virtually no smokiness which is quite a difference from the young Bao Yan bricks I have in storage.

Brewing Parameters

Amount - 5.3g

Brewing Method - Gongfu

Brewing Vessel - Yixing Teapot 120ml

Infusion times
1-15s
2-12s
3-25s
4-35s
5-50s
6-75s

Tasting Notes

My first idea was to give an infusion by infusion description. However, after tasting the liquor on the first and second round I had noticed that the flavors nor did the aroma really evolve. I don't want to give you the impression that the tea was bad, too the contrary. However, what I am saying is that it did not transform.

Aroma

The liquor was nice and clear with a nice aged amber tint. The aroma from the sniffing cup was pleasantly woody with burnt honey notes. As the liquor cooled, the woodiness dissipated and became somewhat floral.

Taste

The liquor did have a slightly aged taste. Again, as in the aroma, it was very woody. The liquor had a nice viscosity and a pleasant silkiness. The acidity in the liquor also was nice and kept the session active. The liquor did become a bit more astringent which of course is expected in a slightly aged sheng. You can clearly taste a slight green naivete. The later infusions became less woody which did allow a faint floral note to come through. The liquor really did have a slight huigan which was a surprise for me as I really thought it would be a dud in that department.

Spent Leaves

As you can see, the leaves are true to the claim of mediocrity. They are quite masticated. Nothing special. These torn and masticated leaves are certainly one of the reasons that Ban Yan products are compressed exceptionally hard since anything other than hard compression will virtually make the products fall apart during transit. In fact, I am comfortable in calling the leaves fannings.

Impressions

The sheng was indeed palatable. The liquor was a bit dry but not boring. In fact, it did have its moments. If anything, aging Bao Yan products can certainly provide a learning experience for what time and careful aging can do to sub par pu-erh. Again, although not typically sought after collectors, you still may want to acquire Bao Yan products aging for future consumption. There is every reason to believe that Bao Yan may age well enough to become an everyday sheng that won't break your bank. I know I am! ;)

2006 Bai Cha Tang 7th Generation 400g

2008-03-15T09:40:00.000-07:00

Factory Information

Bai Cha Tang puerh is the brain child of Mr. Ai Tian. Mr. Tian, who is also the factories tea master, is not just producing puerh to leave his mark on the puerh world, but is also on a personal quest to bring puerh back to its pre 2001 standards when quality and not quantity were paramount. He is intimately involved in all aspects of the puerh process and uses his 20 years of production knowledge to insure that his products are produced with the up most care and quaility. Mr. Tian takes puerh so seriously he purposely leaves a barrel outside the factory gates so that when he personally identifies a “fake” product, he will subsequently label the inappropriate puerh and throws it away for all of the community to see. ( There has been some concern about of some factories producing puerh using mao cha outside the Yunnan area and issues of counterfeiting due to the enormous demands of the market.)

Though relatively new on the market, his products have already made some headway in the puerh world with competition wins such as his win at the China's Tea Cup competition last year with his 3rd generation cake. For further information on counterfeiting

Product Information

The 7th generation cake is a high end product of Mr. Tian’s arbor tea series line-up. The beeng is said to be made of Ancient wild, sun dried premium Mengku broad-leaved material from Lincang which were subsequently pressed using the traditional method of a stone mold.

Initial Inspection

The beeng omitted a strong and pungent odor of puerh. From the odor alone I could anticipate that I was in for a delightful gongfu session - I hope. Lately, most pu-erhs have not been very aromatic, where products of the Lincang area just for the most part falling below par. However, the 7th Generation seems to take what is best of the quintessential puerh smell and amplifies them with virtually now smoke. Although abundant honey and florally in character, the aroma seems to be put in check with its abundant rubber hints. The leaves appear to be healthy, and of choice. It was evident from the compaction that it was indeed stone pressed. Nice surprise.

Brewing Parameters

Vendor - Dragon Tea Horse Ebay Vendor

Water-Bottle spring water, generic brand. Source of water Lafayette Springs, WS

Amount – 5.6g

Water Temp - Boil then cooled for 2 breaths

Brewing Vessel - Yixing Teapot 150ml

Method – Gongfu

Infusion times
1-15s
2-12s
3-16s
4-22s
5-35s
6-50s
7-60s

Tasting

First Infusion

Aroma - It appears that the dry smell carried itself into the liquor. It has pronounced honey and floral notes that were laced in a pleasant rubber smell. As the liquor cooled in the sniffer, the notes all transformed into a wonderful musk.

Taste - The liquor was virtually free of any prounounced bitterness that you would find in a young sheng. Although the tea did have a nice huigan, it was unfortnately not as lasting as I would of liked. There appears to be a slight melon flavor at the end of the swallow when the air hits the back of the throat as I breath in.

Second Infusion

Aroma - The floral notes has dissapated somewhat, but still noticeable. Hints of rubber were enveloped in a hint of grass. The musk is still noticeable as the liquor cools.

Taste - There appears to be a more noticeable astringency but not unpalatable. In fact, it keeps the flavors bright. The chayun is now alerting my other senses. The sides of my tongue are tingling while the back of my throat and the roof of my mouth are pleasantly warm.

Third Infusion

Aroma - Again, honey and rubber with more noticeble woody notes. I love the musk scent.

Taste - The huigan is at full throttle. Nice and lasting. The chayun is still making this gongfu session quite active. The flavor profile is very much consistant with the previous notes although to my suprise there seems to be a flutter or berry. The sides of my tongue are now numb but not in an offending way. The flavors are now thick on my breath as I breath in and out. Nice!

Spent Leaves

The leaves look like a good combination of leave vs buds. Nice robust veins which may be indicative of a wild variety.

Final Impressions

I do like this pu-erh. Its aroma and its flavor profile were nice and thick. The liquor has a decent viscosity which is always nice. I generally get a tired sensation if the liquor is flimsy. I did feel the qi after the 3rd infusion. My knees started to hum a bit and I started to perspire. I even had to open my window in 32F weather in order to continue. The taste was reminiscent of the MengKu area which in my opinion generally have more of a longer lasting wood and rubbery taste. The activity in my mouth did remind me of the ancient leaf variety. As with most pu-erhs, it is impossible to know with any degree of certainty if it is made of entirely ancient arbor material. However, the behavior of the tea did indicate that it may well be. Nice.

Sources: Gordon of the Dragon Tea House

2005 Yi Pin Gong Tuo 100gm

2008-02-12T20:42:00.000-08:00

Product Information

This particular tuo was given to me by my good friend Gordon of the Ebay store Dragon Tea House. It was his only one and felt that I would enjoy it.

I am not a big collector of white puerh, and frankly I have only tasted a few. Nonetheless, white puerh is an interesting development in the production of puerh. White pu-erh is still a relatively foreign concept that had its inception roughly 6 or 7 years ago - this is where it becomes interesting. Since the practice of producing white puerh has only been a few years, its aging potential is yet to be determined. However, what is certain is that white puerh has created two very opposing and different opinions. Some will argue that silver bud pu-erhs are not well suited for long term aging and that the delicate white buds will lack the necessary flavor and complexity to fully age. However, others also will contend that the tender silver buds will age just fine and that the mellow white buds will actually provide an interseting palate and may even smooth out some of the rough edges. Of course the jury is still out.

The tuo is a 2005 made the Jin Bi Fang, which is a relative-ly unknown manufacturer in Yunnan. Its name Yi Pin Gong Tuo, literally the first grade tribute tuo cha.

It was quite clear that the tuo was made with great care as signs of craftsmanship were evident. It was wrapped in a handmade high fibrous cotton paper where it was then hand signed and hand stamped. Certainly not a massed produced tuo.

The tuo itself had no peculiar odor other than a very faint floral scent. It was a joy breaking up the tuo when compared to the many others. As some of you know, some tuos are infamous for being on the hard sidem and for some, this is an understatement. However, this tuo was quite different. In fact, I didn't need to use any tools as the tuo easily broke apart with nothing more than my hands.

Brewing Parameters

Water-Bottle spring water, generic brand. Source of water Lafayette Springs, WS

Amount – 5.1g

Water Temp - Boil then cooled for 5 breaths

Method - Gongfu

Brewing Vessel - Yixing Teapot 150ml

Infusion times
1-15s
2-12s
3-30s
4-60s

Impressions

As you can see, I purposely let the water cool for 5 breaths which generally is a bit more for puerh. Understanding that the tuo is still a "white" tea, I was careful not to shock the tender leaves as scorching water would certainly do. The liquor was beautifully clear and reminiscent of a light roasted high mountain wulong.

There was the pleasant aroma emanating from the fair cup which at first I could not easily define. However, after a couple of sniffs it finally struck me that what was wafting up from my sniffing cup was vanilla - not just a hint but a considerable amount. This had a very soothing and calming effect on my mind.

The liquor was unquestionably sweet and infused with the essence of vanilla. It had a wonderful viscosity and a playful acidity which kept things moderately active. The huigan was nice, but the throat feel was not very lasting.

Spent Leaves

Nice healthy young buds

Final Thoughts

For some, these notes might be pleasing, and in fact it was a nice pleasurable brew. However, one important element was lacking - it did not taste or resemble a puerh tea. I drink puerh because I love its taste. If I wanted to drink an oolong, I would of gladly made some. Furthermore, I have never tasted a young puerh that had any notes even resembling vanilla. I can see why some in the puerh world do not consider this type or puerh appropriate, and I will also have to agree. After 3 years of aging, the liquor was still quite green with no maturing notes that one would find in a da-yi "big leaf" puerh.

However, to be fair, this is not to suggests all white puerhs are indicative of this tuo. In fact, the others that I have tasted were not as delicate or as oolong-y as this one. I don't know if its uncharacteristic profile is due to the 3 years of aging, and the silver leaves just aren't able to transform; or if its the buds themselves or perhaps a combination of both. I suggest you try and make up your own judgments.

On a better note, I actually broke up the entire tuo and took it to work as I truly loved its vanilla, green tea quality and felt it would be a good office drinker.

2006 6FTM YiWu Millennium Ancient Arbor Beeng Cha

2008-01-12T14:18:00.000-08:00

Product Information

The product is said to be composed of pure Yi Wu mountain Spring material taken from the mountain's ancient tea trees. In addition, the cake is said to be special as the raw material is purely Yi Wu old-growth tea trees. Furthermore, the leaves are said to be sun dried which are subsequently hand arranged on the face of the cake making this cake exceptionally beautiful. For more information about YiWU Mountain please read previous post. For further information about the 6FTM Factory

Initial Impressions

Other than the leaf arrangement, (which only went face deep), I had noticed that the leaves are some what long and are more reminiscent of Autumn than Spring leaves. Furthermore, it was difficult for me to locate any buds, which in my humble opinion, is somewhat unusual if it is a Spring cake. On a better note, the cake did smell fantastic with no smokiness.

Brewing Parameters

Water - Bottled spring water.

Source of water - Frontier Springs, PA

Amount – 5.3g

Water Temp - Boil then cooled for 3 breaths

Brewing Method - Gongfu

Brewing Vessel - Yixing Teapot 150ml

Infusion times

1-15s
2-12s
3-25s
4-35s
5-45s

First Infusion

Aroma - The aroma was full of floral and honey notes albeit disappointingly weak. There were no notes of rubber or smoke that sometimes will find their way into a new puerh.

Taste - Very pleasant taste. However, not very lasting. Somewhat flat with no astringency. Very little if any chayun. A nice pleasant oolong-y after taste.

Second Infusion

Aroma - Very consistent from the previous infusion. Notes of raw sugar with slight hints of dried grass.

Taste - I was hoping that the second infusion would present to be more active, but unfortunately, there was no increase in chayun. The liquor is exceptionally flat with very little acidity. There appears to be a bit more astringency this time. The liquor is still pleasant with the same previous interpretations, but somewhat lifeless.

Third Infusion

Aroma - Still again, no variation, but what is good in this tea is all weakening.

Taste - More grass, with a tad more astringency. Still no activity or chayun. The lingering palate, again, is one reminiscent of a non-roasted oolong.

Spent Leaves

The leaves just do not appear to be wild arbor. Of course it is difficult to tell visualy but it has been my experience that wild arbor leaves are much more robust. These leaves are somewhat flimsy with very shallow ribs.

Final Impressions

As you can probably surmise from my notes, I did not like this tea. It did have its moments, but for the most part this tea is a very poor example. The taste nor mouth feel were reminiscent of YiWu or wild arbor as their was just no activity, chayun or huigan. The later infusions were for the most part just like the first three, but just weaker. Of course the price of the beeng is somewhat on the lower side for ancient arbor puerh, but what chaps me the most is that this was the beengs most prominent claim. It is my humble opinion that this beeng is trivially composed of YiWu ancient arbor if any. I wonder if the factory had chosen to hand arrange the cake for this reason as it would be its only high point. I was just getting my hopes up I guess as I already knew that a beeng of this price would not be what it is claimed to be. You can't blame me for trying!

Mengyang Guoyan "Gu Hwa" Sheng Lao Banzhang Beeng Cha 400g

2007-12-16T16:50:00.000-08:00

Lao Banzhang

Lao Banzhang Mountain has been long revered for its ancient tea forrest, which considered by some to be the strongest pu-erh avaliable, both in qi and in taste. Of course these qualities are what makes a great pu-erh, and as a result Lao Banzhang has a tremoundous following. Most puerh collectors will agree that no collection is complete without Lao Banzhang. Collectors will pay an exuberant about of money to have them and no doubt make them the corner piece of their collection.

This love affair with Lao BanZhang is one of the reasons why Lao Banzhang is one of the most marketed and mislabled products on the market today. For example, if you scan pu-erh vending sites, you may come across a beeng which claims to be a geniune Lao Banzhang product selling for $16 USD. The uninformed collector, hearing of all of the good things about Lao Banzhang will of course decide to buy a beeng believing they have just purchased a pure single estate Lao Banzhang. However, the reality of the matter is what they really bought was a beeng which may only contain 10% of Lao BanZhang in a blend. How can I be so sure that a $16, $17 or even $20 beeng are a blend and not a pure single estate without tasting it? Simple, just do the math. Currently, Lao Banzhang maocha is selling for 1500 RMB a kilogram or $203.00 USD for spring maocha, slightly cheaper for "Gu Hwa" or fall harvest. The price is justified due to the fact that only 10 tons of Lao Baozhang leaves are available each year for puerh, of which mind you, 30% will be useless material. What does this mean? IT MEANS THAT THERE ARE ONLY 7 TONS OF BOTH SPRING AND FALL MAOCHA FOR COMPRESSION

Product Informtion

Now for some of you, MengYang Guoyang needs no introduction. Ms. Dong, formally of the MengHai Factoy has taken the Pu-erh world by storm. Her products are being praised for their quaility, consistency, and affordability. For further information about Mengyang Guoyang please refer to my previous post Mengyang Guoyan Factory.

This particular example is "Gu Hwa" production. This means that the leaves are of the fall harvest and therefore slightly cheaper than spring harvest of which are said to be harvested from ancient growth trees. Fall harvest maocha has different characteristics from that of a spring harvest, the most noticable of which is that the maocha is less bitter. The leaves are also generally much larger than that of the spring harvest.

Initial Inspection -

From my initial review of the maocha it can be suggested that the leaves were not heavily rolled during the maocha proccess as they are nice "striped" leaves. The maocha has a nice floral and musky scent. The leaves have a considerable amount of down on the underside of the leaf. Ususally a good sign that the prescription contains ancient tea trea. The compaction is light; clearly stone mold pressed.

Brewing Parameters

Source - Dragon Tea House (Ebay Vendor)

Water-Bottled spring water.

Source of water - Frontier Springs, PA

Amount – 5.2g

Water Temp - Boil then cooled for 3 breaths

Brewing Method - Gongfu

Brewing Vessle - Yixing Teapot 150ml

Infusion times
1-15s
2-12s
3-16s
4-17s
5-26s
6-38s
7-60s

First Infusion

Aroma

The aroma was pungent which did not dissapate easily. It was floral and musky which remained constant in the sniffer with very little variation.

Taste

From the very first sip, my taste buds where awaken. This was a nice active tea with excellent huigan. Very woody with floral undertones. Silky viscosity with long lasting finish.

Second Infusion

Aroma

Still floral with more honey this time. The pleasant musk keeps the sweet aromas in check. Still very little variation as it cools.

Taste

The bitterness is starting to assert itself which seems to be most active on the sides of the tongue. There is a nice warm filling in my throat long after the swallow. More huigan this time.

Third Infusion

Aroma

The aroma is starting to balance. There is a fantasic woodiness almost reminscent wood dust. The huigan is still quite active. More salivation this time. My mouth and tongue are now both being affected by the liquor. The warm feeling in my throat is still present. There appears to be a hint of berry this time. Very interesting palate.

Spent Leaves

The leaves appear to be of the Gu Hwa harvest in that they are large. They do appear to have nice veins and a hearty texture. Nice and healthy.

Overall Impressions

The beeng faired will with other Lao Banzhang that I have tasted. It had an excellent huigan with a profound woodiness. Oddly, the liqour had an aged feel and taste to it. The subsequent infusions were all flavorful with with hints of berry, mint and camphor. Although this beeng is expensive it is considerably cheaper than other Banzhang out on the market; especially spring harvest Lao Banzhang. It should age nicely.

2004 Nan-Jian First-Batch "Zhai Zhi Po" Beeng, Uncooked 145g

2007-11-11T13:11:00.000-08:00

Product Information

This mini-beeng is Nan-Jian Factory's first release of the Zhai Zhi Po xiao beeng, and due to its subsequent success Nan-Jian has decided to produce the Zhai Zhi Po series as part of its regular lineup.

The mao cha from the Zhai Zhi Po region are different from the more popular and more known big-leaf tea trees that are found in Yunnan in that the leaves are considerably smaller due to the region's high elevation. As a result, the pu-erh industry has appropriately labeled these trees as "small-leaf arbor".

Although in my opinion, this mao cha makes great pu-erh its use is not without protest. In fact, there are on-going debates within the pu-erh community as to whether the Zhai Zhi Po can truly be considered pu-erh as it is not composed of big broad leaf type tea leaves. I encourage you to make your own judgment :)

Initial Impression

Having aged almost 4 years, the leaves are know starting to show signs of age. The leaves are turning a moderate brown with flecks of beige and give off a pleasant aroma which is sweet, with a delicate hint of tobacco.
When I pried the leaves from the beeng they seemed to have broken off without virtually any effort. The leaves are undoubtedly smaller than broad leaf.

Brewing Parameters

Water-Bottle spring water, generic brand. Source of water Lafayette Springs, WS

Amount – 5.2g

Water Temp - Boil then cooled for 2 breaths

Method - Gongfu with 1 wash

Brewing Vessel - Yixing Teapot 120ml

Infusion times
1-15s
2-12s
3-16s
4-19s
5-27s
6-35s

Tasting Notes

First Infusion

Aroma - The aroma was floral and smelled very sweet as it cooled in the sniffer. A very "tea" smelling liquor and not the quentiessential pu-erh nose that we have grown to love.

Taste - A very mellow brew with hints of grass and wood. The after taste was quite sweet with a bitterness that does not resonate until after the swallow.

Second Infusion

Aroma - There appears to be more woody notes laced with raw beans and grass; interesting. The floral notes seem to off set any vegtal however.

Taste - The wood notes are quite assertive now; the bitterness is a nice compliment to the sweetness which appears much stronger this time. The liquor is strong which seems to affect the sides of my tongue, though not intimidating. Although the liquor was quite thin, it still had a nice lingering taste.

Third Infusion

Aroma - It appears to have even more of the vegtal and raw beans this time; pleasant. The woody notes seem to be fading but still noticeable. Still very nice and fragrant.

Taste - Nice and sweet, the bitterness is still pleasant which is keeping things active. Interestingly, there appears to be a flutter of fruit at the finish in this third infusion. I was not expecting that.

Wet Leaves

The leaves are a fraction of the size of big broad leaves.

Overall Impression

I enjoyed this pu-erh. Although not as robust and lasting as others I have tasted. All in all it was a nice brew. It almost had a oolong quality to it. The liquor was not as penetrating, both in aroma and in depth, as I had hoped, it still was quite refreshing. It did have its moments and the only major weakness that I could assign to it was that its flavors did dissipate quite fast in the subsequent infusions. It was a flavorful cup while it lasted.

1993 Wild Leaf Shengpu Aquired by Red Blossom Tea Company

2007-10-21T07:29:00.000-07:00

Product Information

This aged Mao Cha is said to be a 1993 Wild Ancient Leaf Shengpu. Interestingly however, Red Blossom does not know the growing region or really any useful information other that it is said be made of ancient tea trees leaves from Yunnan province.

Although Red Blossom is ambiguous about this sheng's history they do know that about seven years after harvest, the tea was acquired by a family friend and brought to Guangzhou to be stored at his tea house and only then was subsequently purchased by Red Blossom in 2006.

Initial Impressions

Before reviewing this tea, I had read some of the tea tasting notes that were kindly sent to me by others who also tasted this particular tea. Other tasters had suggested that the tea had a pleasant "spice" aroma in its dry state. I must admit that there seems to be a flutter of what appears to be the slightest hint of clove and/or spice which were then wrapped in an overwhelming aroma of beets. In fact, this is what I will define the dry leave aroma as - spiced beets.

It is virtually impossible to tell from the dry leave (well at least for me) if its claim of being Ancient Arbor is indeed the correct one. What I can suggest however is that the color and feel of the leaf does correspond to that of a sheng of the designated age. Furthermore, IMHO, I believe that the leaf may have been stored in a mild-wet environment before Red Blossom had acquired it. I feel comfortable in making this assertion due to the appearance of the leaf and the exceptionally "damp" aroma. Although most of my familiarity with aged pu-erh are with aged beengcha, Zhuancha and Touchas, the leaves do not have the same "aged slickness" as the aforementioned when dry aged. Of course it could be that the lack of it in its appearance could be the result of it being Mao Cha, but even so, I consider it suspect when suggesting that it is dry stored. I also found some sort of aged mold on few of the leaves which can be indicative of a wet stored environment. Lastly, the leaves have an overwhelming organic aroma with virtually no nuances and variation. Although this of course can be normal to aged pu, IMHO the aroma is more reminiscent to that of wet-stored pu-erh. This said, I do believe that it is important state that Red Blossom never made the claim that it is dried stored. It is only my own personal judgment.

Brewing Parameters

Water-Bottle spring water, generic brand. Source of water Lafayette Springs, WS

Amount – 4g

Water Temp - Boil then cooled for 2 breaths

Method - Gongfu with 1 wash

Brewing Vessel - Yixing Teapot 120ml

Infusion times
1-15s
2-12s
3-16s
4-19s
5-24s
6-35s
7-40s
8-50s

Tasting

First Infusion

Aroma - The aroma was quite woody and earthy with a flutter of camphor. Unfortunately, there was no development when it cooled.

Taste - The camphor aroma carried itself into the liquor. It was more bitter than I thought it would be for being aged. It was indeed thick with a nice viscosity.

Second Infusion

Aroma - There appears to be the same notes as previous, however, with a more subtle sweetness. Slight buttery notes as it cools.

Taste - More sweetness this time and the bitterness seemed to have waned some.
The liquor is still nicely thick which a lingering finish which seems to coat the throat. The woody notes seem to be everywhere.

Third Infusion

Aroma - The aroma is the same, however, with touch of dry grass this time. The The camphor seems to be really asserting itself.

Taste - The sweetness is the same with no bitterness. The camphor notes are still very present. The wood notes seem to be the predominate flavor this time. This said, it appears that the flavors are more bright this time.

Spent Leaves

There is not much to say about the leaves other than I do believe there is a blend of different types and that I can not tell conclusively that they are wild arbor. Although, their appears to be some robust leaves which could prove to be wild arbor, but even this can be misleading. This said, it is possible that they are wild leaves sense they are 1993, and in 1993 wild leaves were not as difficult to acquire as they are today.

Overall Impressions

It was an ok sheng, albeit there are much better examples. It created a liquor that was quite assertive with a lingering after taste - flavorful. I do not believe that the quality is very excellent, but nonetheless, it was drinkable. It would be comparable to a mediocre wet-stored sheng. Thanks again Sal for sending me this sample and the many others from you that have found their way to my mailbox! !

Update

2007-09-19T18:26:00.001-07:00

Hello fellow pu-erh enthusiast,

As some of you are aware, it has been almost one month since my last posting. However, I would like to inform you that my blog is not "dead". I have started my PhD program, and consequently it has taken a considerable part of my time. For all of those interested, plan to post something new this weekend so please check back.
---------------------------------------------------------------------------------
*UPDATE* As stated previously, I intened to have a new post on the weekend. However, my camera went belly up and is getting fixed. ARGHH! Will post as soon as it get it back from the shop which shouldn't be much longer.

Bill

2001 XiaGuan CangEr Tuocha 250g 'First Edition'

2007-08-17T06:09:00.000-07:00

Cangshan Mountains

Product Research

In 1959 and then again in 1979, the XiaGuan Tea Factory had produced an ultra high grade tuo to celebrate the 10th and 20th anniversaries of the establishment of the Peoples' Republic of China. The CangEr Tuocha, so cleverly named for the Cangshan mountains and the ErHai Lake that beautify Dali's landscape. This particular tuo was first specifically produced to present as gifts to visiting foreign dignitaries and as a special purchase for the Chinese people as a way to commemorate each occasion.

However in 2001, Mr. Kuo of the FeiTai Company which produces the XiaGuan "FT" Brand for export to Taiwan had commissioned XiaGuan to once more produce the CangEr tuo in accordance to the original 59' and 79' recipe.

XiaGuan, noticing the popularity of the 2001 CangEr tuo decided to continue its production, however the subsequent productions years, were not ordered by Mr. Kuo.

Interesting TidBit

It is said by some around the tea kettle that Mr. Kuo was a gangster member who fled to China's Mainland as a consequence of being on Taiwan's Wanted list and later founded the Fei Tai Company.

Initial Impressions

It is quite obvious that the tuo's leaves have slightly aged to some extent; the leaves give off a wonderfully strong aroma. It is very evident that silver buds are part of the recipe as they are clearly visable.

Brewing Parameters

Water-Bottle spring water, generic brand. Source of water Lafayette Springs, WS

Amount – 4g

Water Temp - Boil then cooled for 2 breaths

Method - Gongfu

Brewing Vessel - Yixing Teapot 120ml

Infusion times
1-15s
2-12s
3-16s
4-19s
5-24s
6-35s
7-40s
8-50s

First Infusion

Aroma - A pronounced honey and floral aroma; their still seems to be greenness in the aroma.

Taste - Buttery with metallic notes; a lingering and crisp floral finish; not as thick as I would of suspected; there is a nice acidity that keeps the taste crisp and active palate.

Second Infusion

Aroma - The second infusion still has the same notes as the previous, however, the notes appear to be a bit more spicy. It is hard to peg exactly what is emanating from my sniffer cup other than a savory scent. Quite interesting.

Taste - The liquor has become somewhat sweet with a slight hint of tobacco this time; the bitterness seems to be diminishing, however I can still feel the residual effect on my tongue. The viscosity seems to be somewhat on the thinner side; there appears to be a slight citric zest in the finish.

Third Infusion

Aroma - It appears to be as the previous with variable differences, however, this time there appears to be a hint of mint.

Taste - The taste is consistent but has become more savory. The liquor has sadly become quite flimsy. Although it the flavors are quite nice, it is quite dim. I can only equate it to drinking a soda with no carbonation.

Spent Leaves

It appears that the leaves are nice tender spring plantation leaves. They appear to be quite healthy an consistent with the recipes claim of 1 and 2 grade leaves.

Overall Impressions

The CangEr tuo was flavorful, however the thickness of the liquor was disappointing, and at times I felt I was drinking flavored water instead of a supposed rich and slightly aged pu. Although it did have a slight aged feel to it, it was not as significant as other tuos which I have in my collection that are even younger. Only the first 3 infusions were lively. This said, I am not ready to say "NO" just yet to this tuo as I did enjoy its flavors which frankly IMO disapated quite fast in the subeseqent infusions. However, I believe that adding more leaf next time might remedy to some extent some of its deficiencies.

It is my understanding that many out in the pu drinking world have debated whether or not the price of the 2001 CangEr iS worth the price; on this particular occasion, sadly I must say no. I did expect more from the infamous 2001 CangEr Tuocha. Perhaps in a couple of years, my mind will change.

Sources:

Photo - english.cri.cn
Email exchanges from Houde Asian Art
puertea.info.com

2005 Private Reserve Yiwu Arbor Pu-erh Tea Brick

2007-08-07T13:52:00.001-07:00

This Private Reserve was produced by the Yiwu Longma Tea Co. Ltd. in 2005. It is labeled as a "kilo" tea brick since it is an astonishing 870g. It is said to be composed of pure wild arbor from the YiWu mountain, claiming that it is one of the most authentic representations of a wild arbor pu on the market today.

One interesting note about this particular zhuancha is that the brick is not accompanied with a nefei or wrapper. I have surmised two possible theories for why this can occur 1) As a Private Reserve batch, it is possible that the brick was produced for a vendor who was subsequently going to to add their own identification marks later but didn't for some reason. 2) The Longma company decided not to add them as away of being more cost effective. Cotton paper with specialized print can become very expensive for a small factory. However, your guesses are as good as mine. Nonetheless, it is definitely an interesting find since I have never tasted a shupu that is made of YiWu wild arbor.

Initial Impressions -

The leaves were were large and bold. I can assume that they are Autumn leaves from their general size. Typically, Autumn leaves are the largest of the harvest seasons. They are not heavily rolled or masticated from the wòdūi process, and in fact, you can literally see intact leaves which is quite interesting for a shupu in my opinion. Furthermore, the leaves seem to have been pressed in a traditional "handmade" manner since the leaves can be separated easily and are not heavily compacted.

Brewing Parameters

Vendor - Puerh Shop

Factory - YiWu Longma Tea Factory

Water - Bottle spring water, generic brand. Source of water Lafayette
Springs, WS.

Amount – 5.9 gm

Water temp - Boil

Method - Gongfu/2 washes

Brewing Vessel - Yixing Teapot 150ml

Infusion times
1-15s
2-12s
3-20s
4-25s
5-33s
6-41s

Tasting Notes

The first thing that I had noticed was that the liquor was quite smooth and mellow with an aged feel to it. It had a light camphor and woody taste, which lasted quite long on the palate. Quite soothing.

In my humble opinion, it tastes more like an aged semi-ripe pu than a shupu. This of course was definitely a surprise.

The liquor was quite silky and thick which coated the throat nicely. The lasting flavor emanated from my mouth and nostrils long after the swallow; very unusual for a shupu.

The subsequent infusion became peppery which really brought out the camphor and wood notes.

The liquor was crystal clear and a beautiful amber which did not change much after multiple infusions.

Spent Leaves

As you can see, the leaves are quite intact for a shupu. As stated above, my inclination is that they are from the Autumn season.

When you handle the leaves with your fingers, they seem to be quite strong and not easily torn. This could suggest that the zhuancha is a made of bolder leaf such that of a wild type. Of course it is difficult to suggest with complete certainty that the leaves are wild arbor, but the thick leaves do lead me to believe that it is a great possibility.

Overall Impressions

This shupu was an interesting find. In my opinion it is definitely a wonderful example of the potential of shupu. The liquor was quite subtle, yet had enough complexity to keep your interest throughout the session. As a result, the session did not become blasé which can happen with many shupus on the market

2007 MengYang Guoyan Star of Bulang 357g

2007-07-30T18:30:00.000-07:00

Ancient Bulang Tea Proverb

"If we leave the gold, you will spend it.If we leave the ox, it may die.We must leave the tea trees so they can grow and provide.You should not let others take the tea trees.You should protect the tea trees like you do your life, and never let them out of your control." - Author Unknown

Product Research

The Star of Bulang is a mid-range pu-erh cake by MengYang Guoyan. It is the sister cake to the "Dragon of Bulang" which one of the company's premium Bulang offering. Although both are made of Bulang Mountain material, Guoyan claims that the Dragon is entirely made of wild arbor leaves, while the material of the Star is a composite of both plantation and wild arbor. Nonetheless, the Star of Bulang is made of first-flush spring material which undoubtedly should make this tea cake special.

I'm sure many of you are well versed on Bulang Mountain pu-erh, however, for those of you who are not, Bulang Mountain is another important pu-erh producing area located in MengHai county, Yunnan. Although it is not part of the original Six Famous Tea Mountains, it is no less important. If fact, Bulang offers pu-erh drinkers a fantastic selection of tantalizing teas that no doubt are part of many tea collections, including mine.

Bulang sits on the border of China and Burma. Its has an

elevation of 1,700 meters ASL, which makes this mountain one of the highest. Bulang Mountain contains roughly 9,500 acres of ancient tea gardens that are maintained and cared for by the BuLang Chinese minority, which have populated the mountain for more than 1,000 year.

Initial Impressions

The mao cha appears to be spring material. It had a very floral aroma which lingers in the nostrils when inhaled. There was only the faintest smoke. The mao cha is not very compacted which should facilitate its aging. From first glance it appears to be of good quality tea.

Brewing Parameters

Source - Dragon Tea House (Ebay Vendor)

Water-Bottled spring water. Source of water - Frontier Springs, PA

Amount – 5.6g

Water Temp - Boil then cooled for 3 breaths

Brewing Method - Gongfu

Brewing Vessel - Yixing Teapot 150ml

Infusion times
1-15s
2-12s
3-16s
4-20s
5-23s
6-26s

First Infusion

Aroma - Profound honey and floral notes. A wonderfully thick and lingering aroma.

Taste - The floral and honey notes are carried well into the liquor. Slight hints of raw sugar and grapefruit. Intriguing aftertaste that seems to linger for awhile. Great acidity and viscosity.

Second Infusion
Aroma - The floral and honey aroma is still very consistent however this time they are laced in the slightest hint of natural rubber.

Taste - More bitterness and a very active palate from the nice acidity. The liquor is now very sweet which is marrying well with the playful bitterness. There seems to be more raw sugar which lingers in the throat and nostrils after the swallow.

Third Infusion

Aroma - Again, the floral and honey remains consistent. The natural rubber that was in the second infusion seems to be present in the third. The liquor has become ultra sweet and smooth. The acidity is still keeping the palate alive exciting the sides of my tongue. The viscosity and thickness is still very present. The grapefruit is lingering in the finish. Nice!

Liquor Color - 4th Infusion

As you can see the liquor is still very bright even after the 4th infusion.

Wet Leaf

Although the claim is that it is made partly of wild arbor leaf, I could not extract an example as I really couldn't identify any. However, I am assuming that the whole leaves that I did extract are plantation which appear to be of the spring season.

Overall Impressions

As you may already know, I am becoming quite partial to Guoyan, and this example keeps me a fan. They offer a wide selection of pu-erh which are both descent in quality and reasonably priced; the Star of Bulang is no exception.

Before I evaluate this beeng, I decided to drink the 2006 Chang Tai Hao Bulang in order to have a fresh reference point of a similar quality beeng. The Chang Tai Hao became flimsy and hollow with no complexity. However, the Star of Bulang's flavors and acidity were nice and strong and active, making this beeng a good candidate for aging.

Map source: Global Mapping Intl / Joshua Project

2003 XiShuangBanna Dai Autonomous State 50-yr Anniversary Brick, 250g 'Special Ordered'

2007-07-13T10:59:00.000-07:00

Product Research

To commemorate the 50th Anniversary of the establishment of Dai Autonomous State in Xishuangbanna, the People's State Government had commissioned the Da-Du-Gang Long-Yuan Tea Factory to produce these fine bricks in order to celebrate the states inception.

The brick was produced in 2003 utilizing spring handpicked arbor-type leaves from wild ancient tea trees in Xishuangbanna. The wild arbor trees which were plucked were all 100~500 years old. The raw leaves were sun dried following traditional methods and were not machine-dried.

The back of the wrapping paper is sealed "Long Yuan Jin Pin" (Long Yuan Superior Grade).

Initial Impressions

The brick appears that it has aged some since the last time I have sampled it. There was a pungent odor when it was initially inspected sometime back, however, it seems that this is no longer the case, but has been replaced with a slightly floral aroma.

Brewing Parameters

Water Temp - Boil

Brewing Method - Gongfu

Amount - 4.3g

Brewing Vessel - Yixing Teapot 120ml

Infusion times
1-15s
2-12s
3-16s
4-17s
5-19s
6-25s
7-50s
8 -85s

First Infusion

Aroma - Very sweet with a pronounced woody background. No smoke, faint vegetal.

Taste - No taste of smoke; no bitterness; very slight hints of butterscotch and a flutter of grass.

Second Infusion

Aroma - More wood notes, however, still very slight in comparison to other arbors. Still very sweet; the butterscotch is still lingering in the background; grass has waned; now melon and floral notes are coming through.

Taste - Nice viscosity; still slight woodiness; flutter of citrus in the after thought; ultra mellow and refreshing.

Third Infusion

Aroma - Grass is no longer noticeable; woodiness is still keeping things active.

Taste - Same as previous with variable differences.

Liquor Differential

First Infusion

Eighth Infusion

As you can see, th liquor has turned a nice amber. The color stayed quite consistant-a good sign.

Spent Leaves -

Although the prescription for this brick calls for spring arbor mao cha, in my opinion, it appears that there might be a few fall harvest leaves thrown into the mix. Nonetheless, from the intact leaves that I was able to locate, along with its arbor tasting palate, I believe it's safe to assume that it's wild arbor.

Overall Impressions

This brick is aging quite well and is exceptionally mellow. It does appear that they were made of high grade materials as the stamp on the back of the wrapper implies. However, this stands to reason since high grade mao cha did not become scarce and/or expensive until roughly 2004.

It is a really smooth and quenching drink that will undoubtedly age very well. It was hard to gauge whether the prescription was entirely made of wild ancient arbor, however, its characteristics do suggest that it is. In my humble opinion, I believe that the bricks can be drunk now.

2007 Mengyang Guoyan Phoenix of Yiwu 380g Shengpu

2007-06-26T15:55:00.000-07:00

As some of you know from reading previous post, I do like Guoyan products and this product is no execption. Ms. Dong a former employee of the MengHai Factoy prides herself on crafting pu-erh that is both high in quality and econonomically priced. For further information please vist the Guoyan website at www.guoyancha.com or simply view my previous post.

Product Information

The Mengyang Guoyan Phoenix of Yiwu Pu-erh 2007 380g Shengpu is limited to 10,000 beengs and is certainly to become a prized collectable. Guoyan suggests that this beeng is entirely made of organically grown, wild arbor, and early spring leaves from the YiWu area which were subsequently processed utilizing traditional methods such as pressing the mao cha with stone molds.

Initial Impression

The dry leaf seem to suggest that it is spring and wild arbor as there is a significant amount of down on the back of each bud. It has a real nice floral smell with no smokiness.

Brewing Parameters

Source - Dragon Tea House (Ebay Vendor)

Water-Bottled spring water. Source of water - Frontier Springs, PA

Amount – 5g

Water Temp - Boil then cooled for 3 breaths

Brewing Method - Gongfu

Brewing Vessle - Yixing Teapot 150ml

Infusion times
1-15s
2-12s
3-16s
4-17s
5-19s
6-26s
7-34s

First Infusion

Aroma - The aroma was very soothing. It had variable hints of honey, floral, fresh grass and the slightest melon. Very herbal.

Taste - Light and refreshing. Sweet honey and citrus were most noticible. It was slightly bitter which played well with the sweetness.

Second Infusion

Aroma - The citrus and honey are now stonger. Both aromas were wrapped with a hint of dried fruit, possibly peach.

Taste - More youthful this time but not brassy. A quenching and soothing sweetness playing well with the tantilizing bitterness. A delicate taste of natural rubber is introducing itself. Lovely viscosity.

Third Infusion

Aroma - Citrus now fading, however the honey is still very noticibale. Still very floral with a fruity undertone. I believe I am smelling more peach.

Taste - Really nice this time. All of the flavors seem to marry well including the natural rubber. A bit more bitterness but not intimidating. Still has a very nice viscosity. I would expect my throat and tongue to be coated by now, but suprisingly, they are not. There is a subtle but lingering pineapple aftertaste. Excellent!

Liquor Differential

First Infusion

7th Infusion

Spent Leaves

I assume that it is wild arbor.You can clearly see nice buldging veins which typically would indicate that it is not plantation.

Overall Impression

This beeng is fantastic for the price. It was a delicate yet assertive drink. Its taste was very characteristic of semi-wild arbor than true wild arbor as I suspected as I would expect to pay more for true YiWu wild arbor. Nonetheless, from what my taste buds have told me it did resemble YiWu mao cha with the delicate flavors of first-flush buds as the description implies.

I believe that the leaves will age nicely since all of the indicators were present. All in all it is a reseasonably priced beeng which should become a collectable as there were only 10,000 beengs made and nicely crafted. All I have to say is DaYi and XiaGuan better take notice! Oh, and I thought that I would have fun with my camera today LOL.

Zhu Ni Yixing Pot

2007-06-23T19:39:00.000-07:00

Per request and you know who you are, I've posted a few more pics. The clay was supposedly mined from the Dragon Hill Clay Mine. Its volume is 120ml.The chop mark on the bottom is not an artist signature, rather the name of a shop that was quite famous during the Qing Dynasty. I think it is pretty safe to suggest that the pot is not from the Qing period, but has been evaluated between 20-40 years old by a professional.

As you can see from the first pic, you can vaugely see the 'joint line' that most zhu ni pots have. Furthermore, in the same pic, you will notice a stress crack on the inside rim. As zhu ni shrinks in the kiln, they can crack due to the amount of shrinkage. Fortunately, the particular crack does not affect the pot at all. :)

2001 MengHai Yi Wu Zheng Shan "Special Order"

2007-06-21T15:20:00.001-07:00

Special or commissioned ordered Pu-erh

I am certain that some of you have asked what is exactly meant when you purchase or examine a “special ordered” pu-erh. It is very simple really. As some of you already know, the big eight factories use a coding system where the combination of numbers will identify the year the recipe was developed, leaf grade and factory. For example the Sheng 7432 will tell the buyer that the recipe was created and used since 1974, composed of mostly 3rd grade mao cha and was produced in the Menghai factory represented by the number 2. However, in the case of “special ordered” pu-erh produced by the these factories the coding system is absent - for a good reason. Generally, “Special Ordered” pu-erhs are created at the request of a collector(s), a vendor, and at times the Chinese government for various reasons such as to celebrate or commemorate an occasion, for nostalgic purposes or simply because a vendor or distribution company are dissatisfied with what is on the market and want to try their hand at being crafters. Here are but a few examples of commissioned pu-erhs:

2003 Reproduced Dragon and Horse – Private Ordered
2003 Chiyuan Tribute Tea Cake – Ordered by Lam Kie Yuen Tea Co. Ltd.
2004 Reproduced Zhongpin Hao – Private Ordered
1997, 1998 & 2000 Huilian Sheng Zhuan Cha - Ordered by the Va Luen Company

In 2001, one of MengHai's special-ordered productions was the MengHai a Green Tea Leaf Collectible of Precious Grade or better known as the Yi Wu Zheng Shan "Special Order". Super premium Arbor mao cha from semi-wild old plantations which were located in the Yi Wu area were utilized. What exactly are semi-wild or half abandoned plantations you might ask? Well, they are called this because after the over-throw of the Qing Dynasty, and as a consequence of the political turmoil that insued, many of tea plantations were neglected. As a result, these plantations were uninhibited to grow without any manipulation my humans such as trimming, insecticides and so on creating a leaf that has different characteristics to that of plantation. The arbor leaves which went into this particular beeng were growing intermixing with other camphor trees, which according to experts this was a typical and early method for repelling insects.

There had been lots of speculation and buzz in regards to this beeng, and as a result, this particular beeng has become quite spendy and scarce. In fact, if it were not for David of the Half-Dipper Blog, who was generous enough to send me a sample I may have not been able to taste it. THANKS DAVID!!!!

Initial Impression - It was easy to see that the leaves were aged, however did still have some of its green naiveté. There was no indication that it was improperly stored.

Brewing Parameters

Source - David of Half Dipper

Water-Bottled spring water. Source of water - Frontier Springs, PA

Amount – 4.1g

Water Temp - Boil

Brewing Method - Gongfu

Brewing Vessel - Yixing Teapot 120ml

Infusion times
1-15s
2-12s
3-16s
4-17s
5-19s
6-26s
7-40s
8 -60s

Tasting Notes

First Infusion

Aroma - There was lots of activity in the aroma. The first infustion had aromas of Wet wood, suttle hints of leather, perfume, cigar tobbaco all with the slightest berry background.

Taste - Execptionally silky with a playful vibrance that tantilized the sides of the tongue. Its palate was just as complex as its aroma with coffee, brown sugar and buttery notes which were all beautifully sweet.

Second Infusion

Aroma - More wood, however there seems to be hints of dried grass. The leather and cigar tobacco were still present.

Taste - Again, silky sweet, a nice palatable bitterness which complements the sweetness very well. Chocolate and spice notes are now comming through.

Third Infusion

Aroma - The aroma is still filling my nose with great sweetness, less leather however still very noticable. Tobacco is still adding to the complexity of the faint fruit-berry background. There seemes to be a hint of raw beans now.

Taste - The sweetness definitely produces an active mouth, the notes are still the same as the previous infusion, however there seems to be what seems to be the taste of corn silk at the finish.

Liquor Differential

first Infusion

8th Infusion

Wet Leaves

The mao cha was mostly buds and were quite masticated. Possibly as a consequence of its processing so I can't really compare it to other semi-wild arbor leaves that I have had the opportunity to inspect.

Overall Impression

I really liked this pu. Its coffee and chocolate quailties did surpise me as I have never tasted these flavors in a Yi Wu sheng. It is so complex that at times, it was hard for me to grasp what I was drinking. Active is the only word I can think of that can properly define this pu. The subsequent rounds for the most part were the same however with variable difference. Closer to the exhaustion of the leaves, there seemed to be more of a greenish character consisting of the corn silk and raw beans notes.

Blog Announcement

2007-06-20T18:02:00.001-07:00

Hello Readers,

I have decided to change the format just a bit to help me post more frequently. As some of you are aware, I am currently entering a new phase in my academic career which will undoubtedly occupy a significant amount of my time. However, I would like for you all to rest assure I will still be very active in my blog as well as in other forums, blogs and chat rooms!

I have decided that I will continue to post tasting notes, however will limit the product segment. This is not to say that I will not continuously offer research when available - to the contrary. However, I will only give the product research if I am able to easily find it. (I usually do since I have impeccable internet research skills ) but , will not spend a great deal searching for it if I can not. The format will not change much, in fact, you may not even notice. What I am asking for is forgiveness if in the event I have decided not to add the research segment in a particular tasting note. Further more as a consequence of my collection having an enormous amount of samples, I will at times only show the leaves from a sample and not an entire beeng or zhuan but will take pictures of both the wet and dry leaf. If you have any suggestions or complaints please send them my way!!!

CHEERS ALL!!!

TEACUPPA Extravaganza Part II

2007-05-31T19:13:00.000-07:00

This is the second part of my excursion into the unknown pu-erhs that were sent to me. Needless to say, they were again labeled with an alphabet letter. Here are my notes and identification guesses.

Sample (D) Identified as China Brand Blue Mark

I have a few beengs of CNNP KunMing Factory Blue Mark, and I was hoping it would taste the same. However, there was no resemblance.

Aroma - The aroma was fair. It had thin floral-honey notes, which were wrapped in hay and cooked pumpkin.

Taste - The taste was slightly floral, heavy metallic notes with a slightly pond finish. It lacks acidity with virtually no awakening of the taste buds. It did have a nice viscosity however.

Color - It had a pleasant hue, but unfortunately not very clear.

Overall Impression - I did not enjoy this sample. I did like the aroma some, however, it lacked in impact and was a bit too brassy for me with its unclean after taste.

Sample (E)Identified as Jiang Chen Ye Sheng

The leaves were a longer and thin than that of the other 2. I have personally never heard of this particular pu-erh, (assuming I am guessing correctly), however the leaves do resemble a few that I have tasted before.

Aroma - It's aroma was somewhat flimsy with a light airy floral note, wrapped in pronounced oxidation and grass.

Taste - The taste was not very inviting. It had a pungent mushroom taste with little to no acidity. Quite bland actually. However, it subsequent brews were a bit more tolerable.

Liquor - Was lightly cloudy at first but cleared in subsequent infusions.

Liquor - It's liquor was cleaner than Sample E.

Overall Impression - It was was tolerable and better than the previous sample. I would not recommend this beeng as IMHO there are many better quality beengs out on the market.

Sample (F) Identified as Simao Ye Sheng

My first initial impression was that it looked like a slightly aged example. Perhaps, 3-4 years old. I couldn't be certain as I did not have the wrapping.

Aroma - It had pleasant hints of hay, honey, and fruit. Ocassionally, I would take in a slight pond.

Taste - Nice balance between the sweetness and bitterness. Slight vegetal with a fickle hint of fruit. It had a nice lingering after taste with a nice viscosity. Descent.

Liquor - Finally a clear example. It was a nice gold with a slightly aged ting.

Overall Impression - I did like this beeng. I believe that it has potential as the indicators were there. Nice.

Conclusion - It was a nice tasting contest. I had fun! Unfortunately, the samples, for the most, part were not very exciting. In general, I felt that they were inferior, although the samlple that I identified as (f) was promising. I would not personally spend money on these as there are many 2nd tier manufactures that would run circles around these.

TEACUPPA Extravaganza Part I

2007-05-21T17:56:00.000-07:00

A few weeks ago, I was confronted via e-mail with a proposition by David of the now well-known tea blog Half Dipper to participate in a pu-erh blind taste contest sponsered by TEACUPPA tea vendors. Being the tea admirer that I am, I humbly agreed. The samples arrived direct from Frankfurt Germany byway of China. As you can see there are 6 individual samples, where each are assigned a letter; 3 shupu(s) and 3 sheng(s). Luckily, TEACUPPA, the organizer of this global tasting event, (I do mean global as there are 10 others from around the world whom also have been tapped to participate) has included the names of the of each sample:

1. (Cooked) Menghai Tiandiren
2. (Cooked) Organic Luxi 8821
3. (Cooked) China Tea Brand
4. (Uncooked) Jiangcheng Yesheng
5. (Uncooked) China Tea Brand “Big Blue Mark”
6. (Uncooked) Simao Yesheng

My objective is to decide which pu went with which type and give my opinions for each. Of course I had no methodology to this maddens, so I have decided to proceed in alphabetical order. Samples (A) (B) (C) were obviously the 3 shupu(s) and the remaining where the Sheng(s). Below is my accounts of the shupu(s).

Sample (A) Identified as Organic Luxi 8821

Tasting Notes -- There was really nothing out of the ordinary when I first examined this shu. It did not have a pungent dry smell as some younger shu(s), and was quite gray looking IMHO.

Aroma - Dried grass, with a slight woodiness.

Taste - Virtually no layers of complexity. In fact, it was quite light an airy with a woody greeness to it. It's body was flimsy with a shallow aftertaste. Almost like a semi-ripe shu.

Liquor - Golden light maple syrup quality. Very light for shupu in my opinion.

Sample (B) China Tea Brand

This sample looked more like shu than sample A. It's dry leaf smelled faintly of molasses.

Aroma - Its aroma had undertones of dried wood, slight floral cooling notes, and a heavy presence of pecan nuts of which I enjoyed.

Taste - The liquor did have a nice viscosity, and was quite smooth. It had a soft touch of spice, and celery seed, which were wrapped in pecan. Unfortunately, none of these were lingering.

Liquor - The liquor was darker than sample A.

Overall Impression - It was a bit better that sample A, however, I would not waste my time drinking this particular example.

Sample (C) Identified as Menghai Tiandiren

The sample was a bit more dense than the previous 2. It also appeared that it was made of a higher grade mao cha as the leaves were considerably smaller.

Aroma - The aroma was light with fickle hints of melon, wood and currants.

Taste - The taste was somewhat surprising, unfortunately in a bad way. I have tasted MengHai Tiadiren before, however on this particular occasion, it was not the same (assuming it is the MengHai). The first thing I had noticed was this overwhelming sourness which was wrapped in a woody note with nothing more. Simply unpalatable.

Liquor - The liquor was beautifully clear and amber. Unfortunately, this was its high point.

Overall Impression - Just a huge disappointment. IMHO, age will not better this example.

Conclusion

I am just glad that the shupu samples were free. I really didn't care for any of them. However, If I had to choose one, it would be sample (B). It was more consistent with the other shupu(s) of my liking and did have its moments.

They gave no indication as to when the results will be posted. However, as soon as I am aware, I will post them. Wish me luck!

To Be Continued ...........

Playing Around

2007-05-10T18:12:00.000-07:00

Well, I am working on a couple of reviews, however, finals week is taking up most of my time. But rest assure they will be posted soon. I just finished a gongfu session and had noticed that the sunlight was comming through my patio doors and decided to take a couple of pics and see how much sunlight really hightens a shot. I noticed that Tea Logic and a few others use the sun quite often to make their pictures look beautiful. Well, here is my effort. I know i'm not a pro, but I thought they looked cool and decided to share them with you. Notice how the sun made my cup of shupu a burnt orange. Lovely!

Tea drinkers may have lower skin cancer risk

2007-05-07T06:18:00.000-07:00

People who unwind with a cup of tea every night may have a lower risk of two common forms of skin cancer, new research suggests.

In a study of nearly 2,200 adults, researchers found that tea drinkers had a lower risk of developing squamous cell or basal cell carcinoma, the two most common forms of skin cancer.

Men and women who had ever been regular tea drinkers -- having one or more cups a day -- were 20 percent to 30 percent less likely to develop the cancers than those who didn't drink tea.

The effect was even stronger among study participants who'd been tea fans for decades, as well as those who regularly had at least two cups a day, according to findings published in the Journal of the American Academy of Dermatology.

However, the findings do not mean it's okay to bake in the sun as long as you have a cup of tea afterward. The researchers found no evidence that tea drinking lowered skin cancer risk in people who'd accumulated painful sunburns in the past.

Nor did the study look at the relationship between tea drinking and malignant melanoma, the least common but most deadly form of skin cancer.

Still, the findings support the theory that tea antioxidants may limit the damage UV radiation inflicts on the skin, according to the study authors, led by Dr. Judy R. Rees of Dartmouth Medical School in Lebanon, New Hampshire.

In particular, a tea antioxidant known as EGCG has been shown to reduce burning on UV-exposed skin.

The current findings are based on interviews with 770 New Hampshire residents with basal cell carcinoma, 696 with squamous cell carcinoma, and 715 cancer-free men and women the same age.

Tea consumption was linked to a lower skin cancer risk, even with factors such as age, skin type and history of severe burns considered. However, tea drinkers who'd suffered multiple painful burns in the past did not have a lower risk of skin cancer.

It's possible, the researchers explain, that the antioxidants in tea are enough to limit skin damage caused by moderate sun exposure, but not the more extreme effects of sun exposure, such as cancer-promoting damage to the DNA in skin cells.

SOURCE: Journal of the American Academy of Dermatology, May 2007.
(Yahoo News)

2007 MengYang Guoyan Yi Wu Zheng Shan Arbor Beeng 380g

2007-04-27T21:14:00.001-07:00

The MengYang Guoyan Factory

Product Research

The Mengyang Guoyan Tea Factory, under the direction of Ms. Dong, produces some of the best pu-erh that Xishuangbanna has to offer for the price. Located in the village of Jinghong next to the famous Youle tea mountains, the Guoyan Factory has access to some of best pu-erh making materials. However, this particular product is made from leaves which were harvested from the famous YiWu tea mountain, which are regarded by some pu-erh collectors as the best in the world. If you will notice in the title, the the beeng was given the label of Zheng or "Original". In order for a beeng to recieve this label (in its orthodox usage), it must be made mostly of leaves from the given area - in this case, YiWu. - Of course there are dishonest producers -

- Interesting Factoid - The world famous pu-erh collector, Mr. Chen had commissioned the Guoyan Tea Factory to mold his mao cha into the now famous Xi-Zhi beeng.

The beeng is said to be made of 80% YiWu and 20% Nannou arbor leaves and produced in the traditional old method using a stone mold press. Stone molds creates a beeng that is loosley compacted, making it more permiable to oxygen, which ulimately faciliate the aging process. The picture above show's the factory's stone molds which are used for compression.

Initial Impression

The beeng is filled with fragrant arbor leaves of which are loosely pressed. Just a beautiful example. One unique feature of this beeng that I must mention is that each are assigned a hand written serial number on the neifei; truely a indication of pride and patience.

Brewing Parameters

Source - Dragon Tea House (Ebay Vendor)

Water-Bottled spring water. Source of water - Frontier Springs, PA

Amount – 5g

Water Temp - Boil then cooled for 3 breaths

Brewing Method - Gongfu

Brewing Vessle - Yixing Teapot 150ml

Infusion times
1-15s
2-12s
3-16s
4-17s
5-19s
6-26s
7-34s

Tasting Notes

First Infusion

Aroma - Powerfully floral; cooling to honey and fruit; suprisingly no smoke.

Taste - Very nice palate; execeptionally sweet with a balanced bitterness. A subdued flutter of dried papaya and honey.

Second Infusion

Aroma - Even more floral in the aroma. Less honey however. No vegetation or metallic notes. Soothing.

Taste - Slightly more bitterness; it compliments the sweetness quite well. Taste is consistant with the first infusion.

Third Infusion

Aroma - The floral notes are starting to wane. It really smells like a cup of tea and honey, cooling to sweet grass. No young assertivness whatsoever.

Taste - Nice playful acidity that excites the sides of the tongue. A hint of chamomile with subdued fruit.

Color Liquor Differential First and Seventh Infusion

First

Seventh

As you can see, there is virtually no difference in change; really potent.

Spent Leaves

As you can see the leaves are definitely arbor leaves, which range from 3 to 4 inches in length and almost 2 inches in width.

Overall Impressions

This is possibly one of the most balanced examples in recent memory. Just a pleasant brew with all of the quality indicators for aging with its excellent durability. Although not as feminine in taste as other Yiwu teas, the Nannuo leaves provide a great oomph and complexity. Furthermore, this particular beeng is significantly cheaper than many YiWu Zhengs on the market, making it an attractive choice for those who would like to try a YiWu tea without the having to empty out the entire contents of their wallet. All in all it was a great find! I will drink a beeng now, and save the others for the future!

Special thanks to Gordon of Dragon Tea House who has given me fantastic business and has become a friend.

2002 Yunnan Tse Chi Beeng Cha - Yellow Label ZhongCha

2007-04-21T10:11:00.000-07:00

Product Research

Tsi Chi Beeng Cha or "Seven Son Tea Cakes" are products of the China National Native Produce & Animal By-Products Import & Export Corporation (CNNP). The name Seven Son was chosen by the CNNP as a symbol of good luck and prosperity as both are considered to be lucky in the Chinese culture. CNNP products are unique products with a a rich and fascinating history which deserves anyones' attention. There are numerous factories and styles that will give any collector lots to maul over.

This particular ripe example was produced by the KunMing Branch of CNNP National Factories under the auspices of the Chinese Government. The tea leaves were harvested from the Simao area, whose leaves generally tend to be a bit more robust in flavor than other growing areas.

Initial Impression

The beengs smelled very rich and malty. The leaves were loosely pressed and it appears to have a considerable about of gold buds; very luxurious.

Brewing Parameters

Source - Awoono-Puerh (Ebay Vendor) Awoono-Pu-erh is relatively a new vendor. She is a great communicator and does have lots of interesting products. She is orginally from Simao and now is located in Vancouver Canada.

Water-Bottle spring water, generic brand. Source of water Lafayette
Springs, WS.

Amount – 5.5 gm

Water temp - Boil

Method - Gongfu/2 washes

Brewing Vessle - Yixing Teapot 150ml

Infusion times
1-15s
2-12s
3-15s
4-18s
5-21s

I decided to go with 5.5 gm instead of the 5gm that I usually use for 150 ml. I generally tend to use this amount when the example's leaves can be easily broken off. It is in my opinion that loosely packed pu-erh will lose more of its aroma and essence over time as it is less dense.

Tasting Notes

CNNP products are very consistant and this example is no exception. However, since the beeng had been aging in "dry storage" in KunMing for 5 years, you can definitely taste the difference when compared to younger ripe pu-erhs. I think that Simao leaves are great for ripe pu-erh, and IMHO, produce ripe pu-erh which generally tends to be more complex and quite flavorful.

Its aroma was quite captivating which consisted of subdued honey, woody and chocolate notes.

The infusions which lasted 5 rounds. All had layers of chocolate and malt with its subsequent brews being laced in black pepper and currants.

It was a rich, sweet, velvety brew with a throat pleasing viscosity.

Liquor Color Differential

First Infusion & Fifth Infusion

Spent Leaves

Well, what can you really say about ripe leaves. However, the leaves do seem to have keeped some of its integrity.

Overall Impression

From my tasting notes you can probably assume that I enjoyed this product very much. It was much more velvety and smooth than what I thought it would be. I haven't enjoyed a ripe pu-erh session in quite a while. Great find!

For you Gaiwan Users Out There

2007-04-15T14:18:00.000-07:00

Since some you tea lovers had found interest in the YiXing videos, I thought it would be nice to post a gaiwan video showing A Chinese minority woman making mao cha. Notice the traditional dress. Enjoy!

2006 NanQiao 753 Qi Zi Beeng Cha

2007-04-08T18:55:00.000-07:00

Product Research

The NanQiao Tea Factory located in MengHai County was only established in 2004, but has already generated buzz in the pu-erh drinking community when its 753 won a gold medal in the green cake competition at the First Annual Pu-erh Tea Quality Assessment and Shopping Festival (Best Chinese to English translation) in Guangzhou China.

The NanQiao 753 Qi Zi Beeng Cha is by the local villagers utilizing old tree leaves and traditional methods under the supervision of Chairman Tang Jie of the "High Tea" Division of the NanQiao Tea Factory.

Initial Impression

As, I only examined a sample, I am unable to describe the entire beeng structure. However, with the 50g sample that I was able to inspect, the leaves had a lovely floral scent with virtually no smoke. It was easy to see from the pieces that the beeng was not heavily compressed and composed of bud and broad type leaves.

Brewing Parameters

Source - PuerhShop.com

Water-Bottled spring water. Source of water - Frontier Springs, PA

Amount – 5g

Water Temp - Boil then cooled for 3 breaths

Brewing Method - Gongfu

Brewing Vessle - Yixing Teapot 150ml

Infusion times
1-15s
2-12s
3-16s
4-17s
5-19s
6-26s
7-34
8-40

First Infusion

Aroma - Slight Vegetable, muted smoke and a hint of honey. Floral and menthol as it cools.

Taste - Very sweet; slight bitterness in the back of the tongue; a hint of rubber. Silky mouth feeling.

Second Infusion

Aroma - The slight smoke is now totally gone, and unfortunately so is the menthol. On the upside, there seems to be a more pronounced honey. Very pleasing for a beeng so economically priced.

Taste - No increase in bitterness. Frankly, not even noticable when compared to other young beengs. Very very mellow for being so young. Just a flutter of rubber with a cooling fruit end note. Nice viscosity.

Third Infusion

Aroma - Still a very nice fruit that gets over powered with honey as it cools. Extremely pleasant!

Taste - Just a tease of honey which is suprising considering the aroma is honey laden. Still silky-sweet finish that lingers quite well.

Liquor Differential

First Infusion

Eighth Infusion

The liquor was very clear throughout the session with beautiful hues of yellow. As you can see there was very little change in color from the first to the eighth infusion.

Spent Leaves

As state previously, the leaves were a blend of bud and broad type leaves. There seems to be some slight foliage bruising on few of the leaves, however, it did not affect the flavor.

Overall Impression

Strong Points

I was very suprised with this particular beeng. It compared well with other beengs much higher in price. It is an economcial choice for everyday drinking for those who like to drink pu-erh in its greener state as it provides a satisfying and durable brew having gone eight rounds before ultimately cashing out.

Low Points

Its level of bitterness could be of a concern in terms for its aging potential. Most collectors will agree that a certain level of bitterness must be present for proper aging and future complexity. In addition, leaf quaility may further be a factor in the aging process.

Conclusions
Although there are leaf deficiencies, the liquor flavors and aromas surely made up for it. All in all, you can't really beat the quality for the price.

2004 CNNP "Old Tree Pu-erh"

2007-04-01T10:16:00.000-07:00

This particular "Private Reserve" CNNP pu-erh is said to be a non-blended cake made of leaves from the Xishuangbanna area. What is unique about this beeng from other CNNP products is that its entire manufacturing processes (picking up to its final compression) is said to have been supervised by a well known pu-erh tea collector from Yunnan who went to MengHai specifically for this purpose, where upon its completion, was certified by the CNNP.

-Note- If you have any further questions please contact Jim of the Puerh Shop at puerhshop.com as I am unfamiliar with this particular Private Reserve product. Jim is always glad to answer any questions you might have about this pu-erh tea or any others he has in stock. Best of all he is in Indiana!-

Initial Impressions

The leaves are loosly compressed with no smoke or wildness; somewhat floral. The name of this pu-erh suggests that it is made of "old Tree" leaves. I can only assume what is mean't is "old plantation" leaves, possibly from plantations 50 years or older. Definitely not Ancient arbor leaves. It its appearance actually reminded me of a 8582 Menghai that I just recentely tasted.

Brewing Parameters

Source - Puerhshop

Water - Bottled spring water. Source of water - Frontier Springs, PA

Amount – 5g

Water Temp - Boil then cooled for 3 breaths

Brewing Method - Gongfu

Brewing Vessle - Yixing Teapot 150ml

Infusion times
1-15s
2-12s
3-16s
4-17s
5-20s
6-26s

First Infusion

Aroma - A muted floral scent wrapped in a pronounced grain. Very rustic indeed. Actually reminiscent to maze or hominy. I wonder if it were stored next to grain or if it is natually occuring. I have not encountered this flavor before. I've tasted grainy before in pu-erh but only in much older examples. Nonetheless, interesting.

Taste - Virtually no bitterness. However, slightly sharp on the sides of the tongue. Touch of floral. It appears the grain is also present in the liquor.

Liquor - Nice and clear with the hues of yellow and gold.

Second Infusion

Aroma - The grain has waned considerably which has allowed the floral notes to come through. Slight undertone of honey with muted fruit.

Taste - Metallic now, but still not very bitter. Floral notes are less noticable, however, the fruit is more assertive although not very pronounced.

Third Infusion

Aroma - The grain is still noticable. Now the fruit and floral tones are muted, although honey is more noticable, but suttle.

Taste - Very low bitterness as in the former two. The fruit is comming through again with a nice sweetness with an attractive thick and lingering viscosity.

Liquor - The liquor is still as the former. Nice and clear! The color is consistent

Spent Leaves

As mentioned, I believe that they are not ancient arbor but possibly from older plantations. IMHO they are too gracile to be anything else.

Overall Impressions

This was definitely an interesting Gongfu session. I can only describe this pu-erh as masculine. Although it did have floral and fruity notes, there was nothing feminine about it. There is nothing static about this pu-erh as well. It takes you through many different palates and aromas that lasted for 6 rounds. Its almost as if I had drunk 4 diffent pu-erhs in one session! It has a very pleasing rustic quality to it.

-Note- As you will notice that the colors of the pictures fluctuate which makes hard to gauge with any degree of accuracy the true color of the liquor ( well as true as it can be over the computer). I have just bought a new camera and I am still unfortunatly getting used it. I promise I will get better! :)

Yi Xing Teapots

2007-03-29T15:32:00.000-07:00

Mary R., a fellow tea enthusiast has just purchased a few YiXing teapots, so I thought that I would talk about them for just a bit :) I am sure that some of you who read my blog are well-seasoned (pun intended) on this topic. However, for those of you who are not, YiXing teapots are made of a special clay called Zisha which is only found in YiXing China, and thus the name.

What makes zisha clay so special?

Zisha clay is said to be seasoned when the clay has absorbed the tea essences as a result of the tea oils adhering to the teapot walls with continuous use. It this tea patina which is said to create the ultimate brew. In fact, some brewers suggest that this brewing method is so superior to that of others, they will exclusivly brew their teas only in YiXing teapots.

For further information on YiXing teapots, please refer to Guang's blog at houdeblog.com who is an expert on all things tea. Don't forget to also visit Mary R's blog PalaTabilitea, which is one of the most entertaining and cleverly written tea blogs out there at palatabilitea.wordpress.com

My YiXing Teapots

One very important note. YiXing pots must be well cared for. The clay is very porous and will absorb almost any smell that the pot comes in contact with, and in order for you to be able to use your pots for years to come, you must properly clean and store them. Keep them in an area away from foul smells and where oils may be lingering in the air such as in the kitchen. I personally keep mine in cotton bags in a closet. Furthermore, never use soaps or detergents to clean your YiXing. The videos below will show you a good way to "open" and clean your Yixing pots. For those of you who do not know what "opening" your teapot does, it removes the dust from the clay pores with the hope of filling them with tea oil. This is said to start the seasoning process much faster than it would otherwise. ENJOY!

-Note- As a consequence of the video being more than 5 minutes long, it abruptly cuts off. However, the person was shown placing a handful of tea leaves in the boiling pot and continues boiling the teapot in the leaves for another 30 minutes. After the 30 minutes, she removes the pot, rinsing it and then placing it in a well ventilated area to dry.

"Opening" Your YiXing Teapot

Cleaning Your YiXing Teapot

MengHai Lao Cha Tuo (Old Tea Nugget) 250g

2007-03-23T08:12:00.000-07:00

Comming across this product while reading a post in the
LJ Community, there seems to have been some indecision as to whether or no this product is worth drinking. This really aroused my curiosity so I decided to buy, try and make my own judgement.

Product Research

As a consequence of the heat and pressure generated during the wo dui (ripening) process, a percentage of the fermented leaves will amass and take the form of little nuggets, which are said to be found near and at the bottom of the pile. After the shou is compiled, it is then fed into a disperser that sorts the leaves according to size, which are then subsequently pressed in to zhuan cha (brick tea). MengHai states that the leaves used in this product are 2 to 4 years old.

Initial Impresssion

This example does not look like any ripe zhuan cha that I have ever examined. When you look at it closely, you can see the tiny "nuggets". Nice color, smell and very
hard in texture.

Brewing Parameters

Water-Bottle spring water, generic brand. Source of water Lafayette Springs, WS

Amount – 5g

Water temp - Boil

Method - Gongfu/2 washes

Brewing Vessle - Yixing Teapot 150ml

Infusion times
1-15s
2-12s
3-15s
4-18s
5-21s

Tasting Notes

Aroma - The aroma was not lingering nor was it very intriguing. But of course you have to remember that it is shou.

Taste - The liquor was was somewhat malty with a sweet palate. Very smooth with virtually no bitterness. Not very complex however.

Overall Impresssions

Well to be frank, I was not impressed. It lacked the flavors, which I "personally" enjoy and felt that it was a little flat, with little viscosity. It is recommended that you use hot, and I mean hot water in order to extract any of the tea essence, as the nuggets are tightly formed. Perhaps I need to make the water boil for each infusion.

It is somewhat sweet, smooth with a hint of malt which could be a great choice for someone who wants to gradually enter the realm of shou. Would be ok for an everyday drinker. A delicate drink.

-Session Note-

As you can see, I did not give as an in-depth analysis on the product. I felt that it was not warrented as there was really no compexity to it and the taste did not develop, but only got weaker.

What I wish I knew when I started Collecting?

2007-03-20T08:36:00.000-07:00

The ageing poten-tial of pu-erh tea is a topic that is often discussed among Pu-erh collectors. With the invested time it takes to age pu-erh, collectors undoubtedly want to invest in products which will provide a great return, both in flavor and in value. However, there are no easy formulas that collectors can employ which will simplify this task. For the most part, collectors have to rely on their taste and past successes to select a potential aging pu-erh candidate, and for some who are just starting out on their pu-erh collecting journey, their first foray into collecting can create much confusion and anxiety. With terms such as leaf grade, recipe codes, factory codes, sheng, shou, it is enough to make any novice’s head spin.

In the past, pu-erh was considered a "regular" commodity, and was meant to be drunk and enjoyed as part of daily life. The concept of pu-erh collecting did not start until much later. As a result, most early Hao (factories) had access to the finest leaves since the demand for pu-erh was not there. Interestingly however, we currently do not know what types of leaves were used in the early commercial production of pu-erh.

Why is this important you might ask?

After the Chinese Revolution and its subsequent planned economy, the Chinese Government had only allowed the use of plantation leaves for pu-erh production. As a result, the use of wild arbor leaves for pu-erh production was very uncommon. However, in the late ‘90s when the China National Native Produce and Animal By-Products Import and Export Corporation (CNNP), recognized a domestic surge in the demand for pu-erh tea, the CNNP felt it prudent to relax its tea ingredient directive allowing pu-erh manufactures to incorporate other materials into their stocks other than the sanctioned plantations leaves.

Currently, there is a trend for pu-erh factories to use wild arbor leaves in their productions. However, what concerns a number of pu-erh collectors is the uncertainty associated with using such leaves. As of now it is not known whether wild arbor leaves have the capacity for aging. Of course this is not to suggest that there aren’t any current prospects which are showing great aging potential; in fact there are many! Nonetheless, it is still not known if they can successfully reach the age of that of their predecessors. We can only wait and see.

Another interesting development in pu-erh production is the increasing practice of factories producing pu-erh entirely made of silver buds leaves. When it comes to pu-erh, "white pu-erh" is a totally foreign concept that had its inception around 5 or 6 years ago. However, as in the case of wild arbor leaves, its aging potential is yet to be determined. What is certain is that this practice has created two very opposing and different opinions. Some argue that silver bud pu-erhs are not well suited for long term ageing; suggesting that white pu-erh will lack in flavor and complexity to fully age. Others will suggest that silver bud pu-erh will age just fine, and its delicate flavors can mature. Of course the jury is still out, and IMHO, I am quite skeptical that it will have the necessary ingredients to fully reach maturity with the complexity needed to be a great pu-erh. Nonetheless, you can find them cheap so why not get a few ;)

What of leaf grade?

Leaf grade should be a no brainier when it comes to the potential for aging right? All you have to remember is that the lower the grade the better the pu-erh. Right? WRONG!

There are currently 10 leaf grades with the lower numbers representing finer, younger leaves while the higher numbers represent leaves which are older and less tender. For the most part, factories will blend different grades from different areas to produce a nice tasting pu-erh. The concept is no different than when Lipton blends teas to produce a consistent flavor. Leaf grade should only be used as a guide for selecting pu-erhs. A person would be selling themselves terribly short if they only decided to buy pu-erh strictly according to leaf grade.

There are a number of pu-erhs on the market which are made of higher grade leaves that are currently prized and sought after by collectors. For example, the MengHai’s 7572 , 8582 and 8592 are now showing great promise making these recipes a must have for any collection. In addition, the 7562 and the 7581 (ripe) brick teas from the MengHai and the KunMing factories are consistently getting better with age and are now commanding a hefty price for older examples.

What of the year 2004?

What is so special about the year 2004? Well, many pu-erh collectors will suggest that 2004 was the turning point for pu-erh - unfortunately for the bad. Before 2004, pu-erh was still relatively enjoyed only by the inhabitants of Tibet and Yunnan China and did not have the world appeal as it does today. I mean think about it, I’m sitting here in Minnesota writing about pu-erh!

Before 2004 the majority of pu-erh factories still had the capability of producing pu-erh made of the highest quality ingredients with ease. However, as result of pu-erh’s new popularity, factories have to, well to use a bad drug analogy, they have to “cut” their recipes in order to produce the quantity needed to meet the demand. As a result, some collectors will suggest that pu-erh made after 2004 will not be of the caliber to that of previous years. I have to do a bit more research on the veracity of these claims and will post my findings on future post.

Confused Yet? Well don’t be.

The only thing you can really do is learn from peoples' past mistakes. Pu-erh collecting is not a hobby where making mistakes can be considered a learning experience. Waiting 10 years to find out that your beeng or tuocha is not developing is definitely a big waste of resources. This is not to suggest that you shouldn’t buy a particular product for the fear of buying something not worth aging; to the contrary. What I am saying is - buy wisely. Here are a few tips which I have learned from collectors that I currently use to buy:

1. Do your research. You need to ask yourself some very specific questions when you buy. Find out what a factory has to offer in quality. Do they have examples of past successes? Have they won any awards for their efforts? Is their any buzz comming out of Yunnan and HongKong that is making a buzz? What are tea merchants saying about a particular product? Where were the leaves harvests? When were the leaves harvested? Remember some areas are more famous than others for a reason.

2. Buy time proven recipes. Usually, but not always factories will use a code to inform the consumer which blend they are buying. Recipes like 7432 7532 7581 and so forth have been around for thirty years or so. What should this tell you? It should tell you that the recipe is consistent and worth buying or the factories would have stopped producing it.

3. Test the product – Try to obtain a sample of a product that you are exploring and ask yourself: Does it taste good? Is it really swampy or fishy? Does it have a nice bitterness? Did the color, taste and aroma become weaker after only a few infusions?

In summary, I would like to say that collecting is a great joy and it is not meant to stress you out! When you become frustrated,
~ Just remember that its just tea~

References:

Chan Kam Pong "First Steps To Chinese Pu-erh"
Email Conversation with Houde Asian Art
Pu-erh, A Westerners Quest - Mike Petro pu-erh.net
Puerh Cha - puerhcha.com

MengHai DaYi 0622 Beeng Cha 375g

2007-03-15T20:23:00.000-07:00

MengHai Factory DaYi Brand has introduced a new recipe for 2006 - the 0622. This MengHai product is quite unique in that it's an amalgamation of two very popular pu-erh recipes, the 92 Fang Cha (Brick Tea) and the 7532.

After winning second prize and the silver medal at the 13th annual Shanghai National Tea Culture Competition it has found favor within the pu-erh community. As a result, collectors and drinkers alike are speculating that prices for the 0622 will soar in the near future.

Initial Inspection

The 0622 is said to be made according to to the traditional method consisting of drying, kneading, steaming and its subsquent molding.

The mao cha is the correct size; thin and tiny. There is no doubt that the recipe is made of a second grade leaf blend. It has a nice active and clean scent; slightly floral with just a faint hint of smoke which is barely noticable. The beeng's compaction is not as hard as other '06 Menghai products that I have tried thus far. Although harder in the center, the edges seem to break off nicely. This brittleness will allow it to age nicely!

Brewing Parameters

Source - Dragon Tea House (Ebay Vendor)

Water-Bottled spring water. Source of water - Frontier Springs, PA

Amount – 5g

Water Temp - Boil then cooled for 3 breaths

Brewing Method - Gongfu

Brewing Vessle - Yixing Teapot 150ml

Infusion times
1-15s
2-12s
3-16s
4-17s
5-19s
6-22s

First Infusion

Aroma - Slightly metallic, with floral notes although not very lingering.

Taste - Young assertiveness is present, slightly bitter. Hard to separate flavors. Sadly to say, it is not very intriguing.

Color - Beautiful yellow hue. Crystal clear as it should be for a beeng of this caliber.

Second Infusion

Aroma - Metallic notes have waned some. Floral notes are a bit more noticable. Has a faint fruity aroma though not very concentrated - in fact it goes as fast as it comes.

Taste - Wow! More bitterness accompanied with a slight vegetation undertone. The flavor has become a bit more thick and lingering. Not very captivating.

Color - Still yellow with a flutter of amber. Clarity still present.

Third Infusion

Aroma - Floral notes are now quite faint. There still seems to be a hint of an indescribable sour-fruitiness. Interesting.

Taste - The bitterness has waned considerably. Vegetation notes still noticable. Still thick and lingering, however nothing really out of the ordinary.

Color - Consistent as last with no noticable change.

Color Differential of 6th Infusion

Spent Leaves

Nice plantation leaves of 2nd, and 3rd grades. As you can see they were exposed to a limited firing process as they are not very "bruised".

Overall Impressions

I was not impressed and expected more out of a silver medal winner. Although the beeng did create a clean taste and had its moments, it really lacked in oomph. Its infusions were just not very inspiring. It had a fragile aroma and its liqour was flat. I am sure that it will age nicely and gain character, however, in its present state, its a snoozer of a Gongfu session.

Prices for the 0622 are climbing and have surpassed the $16 USD that I had paid. In all honesty, your money would be better spent on something else. In my opinnion, it did not live up to the buzz at all. AM I MISSING SOMETHING!

My only recommendation would be to store and age them as I will do with all of mine and wait and wait and wait and then see. ARGHH!!

-An imporant note- I did use a different spring water. There could be a slight chance that the the water is weak in mineral content, and it is known that soft water will create a weak liqour. If this is the case, I am quite leery that it will improve the aroma. I will brew it again with different water and post my results.

-UPDATE

Salsero, a fellow tea enthusiast had motivated me to have a chemist friend do some analysis and evaluation on the water that I had used for this particular gongfu session. After evaluating a sample of the water, the results showed that it's mineral content was somewhat lower in content than the brand of water that I had been using on a regular basis, particularly its calcium and sodium content. Well to make a long story short, my friend readjusted the water with a bit of gypsum and sodium bicarbonate to what is comparble in in nature, and VOILA it did the trick! It REALLY made the difference. The water adjustment had brought out more flavors! The flavors are the same as they were in my review, however, they were more noticable and lasted a bit longer on the palate. The adjustment didn't help the aroma much as I had suspected. But nonetheless, it was a significant improvement - and with all pu-erhs, it will improve more with age.

Simao Changing City Name To That Of Famous Tea

2007-03-12T14:54:00.000-07:00

BEIJING, -- No specialties in China have ever been so flattered as to serve as a city's name. That is until now, with a type of tea.

With approval from the State Council, Pu'er is to replace Simao as the name of the tea-growing city in Southwest China's Yunnan Province. According to the city's publicity bureau, the city will be officially renamed in April at the forthcoming Pu'er Tea Culture Festival.

Bureau sources have given two reasons for the name change.

First, it is a historical regression. The government of the Qing Dynasty (1644-1911) first established an administrative zone named Pu'er Tea zone in 1729, which gradually developed into Pu'er County until the central government named it Simao in the 1980s.

The second reason is to promote production and sales of the local Pu'er tea in a bid to compete with several other cities including Kunming, which also produce Pu'er tea.

With half of the city's population engaged in Pu'er tea production, the sales value of the Pu'er tea reached 80 million yuan (10.25 million U.S. dollars) last year in Simao.

The city wants tea sales to reach 500 million yuan (64.1 million dollars) by 2010.

It has even invested 100 million yuan (12.82 million dollars) to build a large-scale Pu'er Tea Garden a sort of a living museum.

Located in southwest Yunnan and bordering Vietnam, Laos and Myanma, Simao bridges China with the rest of Southeast Asia.

Tea from here is traditionally made with leaves from a variety of old wild tea trees known as "broad leaf tea trees", and it is typically available as loose leaf or as cakes of compacted tea.

It is enjoyed for its mellow taste and medicinal qualities, and is often referred to as a "drinkable antique". The older, the more fragrant and tasty it becomes, the more it costs.

Last month in Guangzhou, capital of Guangdong Province, 100 grams of the prized 60-year-old Pu'er tea sold for 300,000 yuan (38,400 dollars).

Pu'er tea has been popular among investors in China's Hong Kong, Macao, Taiwan, Japan, and the Republic of Korea since the 1970s.

Source: China Daily
Editor: Jiang Yuxia

The Living Tea

2007-03-08T21:45:00.000-08:00

The young pu-erh needs to be nurtured and cared for. Its youthful essence can challenge the soul. It will shout and demand your attention, testing your limits with its adolescent bitterness. However, with patients and understanding it will ask you for forgiveness and make you smile with its floral and honey notes.

The mature pu-erh will show its well deserved complexity. Its notes which were once reminiscent of meadow grass, the orchids of spring, and the brassiness of youth are now replaced with a sincere and mature woodiness. Now strong and bold with the urge to make a statement; it is proud to be known as refined.

The antique pu-erh has battled many seasons and has absorbed the winds of its circumstances. As the victor in the challenge of time, it displays its aged leaves from a generation gone with honor and grace. It has grown into twilight with no complaints, and nothing more to prove. It is joyful to tell you where it has been and the lives it has touched. A story of wisdom in every sip.

"Spring Of MengHai" Chi Tse Beeng Cha 400g

2007-03-03T15:09:00.001-08:00

"The Spring of Menghai' Chi Tse Beeng Cha is among one of the highest quality raw Pu-erhs that the Menghai Tea Factory currently produces. After its first introduction in 2005 and its subsequent success the MengHai Factory has decided to produce it again for 2006.

The "Spring of MengHai" is made from unblended early spring raw materials from the famous forrest of Xishuangbanna. Tender leaves are plucked from centuries old Wild Arbor trees, sun-dried, steamed (to make them soft) and subsequently pressed to a lovely beeng. Intrestingly, the Spring of MengHai was also produced with a sister beeng as the MengHai Factory does at times with its premium products - the “Star of Menghai”, a ripe beeng Cha.

Initial Inspection

As you will notice, the beeng was not accompanied with a recipe code since it is made of unblended mao cha.

The beeng does not smell of smoke whatsoever. It smells almost like a Japanese Sencha! The beeng is extremely hard which will make it more difficult to age. The leaves all seem nice and regular with a mixture of silver tender buds and broad type leaves.

Brewing Parameters

Source - Dragon Tea House (Ebay Vendor)

Water-Bottle spring water, generic brand. Source of water Lafayette Springs, WS

Amount – 5g

Water Temp - Boil then cooled for 3 breaths

Method - Gongfu

Brewing Vessle - Yixing Teapot 150ml

Infusion times
1-15s
2-12s
3-16s
4-17s
5-19s
6-22s

First Infusion

Aroma - Prounounced honey, with a floral background; no smoke.

Taste - No "young" aggressiveness at all. Sweet with a slightly bitter, and lingering finish.

Second Infusion

Aroma - I have smelled this wonderful permeating honey before! - the YanChing Hao pu-erh beeng! Although not as floral, the similarities are definitely there! The YanChing Hao is an ultra premium beeng that commands a premium price (for a further descrption please visit www.houdeasianart.com pu-erh section). The honey laden aroma is now mingling with a sweet grass note.

Taste - Still nicely sweet and floral - bold! Intrestingly, there is no added bitterness that can at time accompany the second infusion but only the same invigorating tease! Still no smoke. There is now a nice undertone of dried apricots. Exceptionally refreshing!

Third Infusion

As you can see, there is no change in color after the third infusion

Aroma - Similar to the first and second infusions with its honey and floral notes. However, there seems to be more of a metallic whiff as it cools. Nice!

Taste - Clean and lingering finish, still pleasantly bitter-sweet on the tongue with the floral and dried apricots cascading through.

Spent Leaves

Nice early, healthy leaves. Since this is my first "Spring of Menghai" beeng cha, I really have no comment.

Overall Impressions

If you enjoy the taste of young pu-erh but not its astrigency, then I would defnitely recommend getting the Spring of MengHai. It was a delightful brew; both refreshing and quenching. The subsequent brews for the most part all had honey, dried apricots and sweet floral notes. What's not to love! Although fantastic to drink now, it will age nicely as all of the indicators were there.

Breaking Up Is Hard To Do

2007-02-28T11:37:00.000-08:00

I remembered sometime ago, a comment was made asking - " how do you break up the pu-erh for brewing"? Well, luckily while meandering through the net searching for unrelated pu-erh information I had came across these great informative pics! Hope you enjoy them!

Breaking up a Beeng

Gently insert the point of the knife with care.

Continue adding pressure carefully

Lift the separated layer gently to weaken the the leaves further

Continue finding and dislogding the weakened leaves

Nice pieces for brewing

Breaking Up Tuocha

Insert the pick inside the bowl as it is the weakest part

Continue to gently dislodge the leaves

When you feel that you have weakened a segment of the toucha from the inside, now do the same from the outide in order to further weaken a segment of the toucha.

Perfect

Breaking up Zhuancha "Brick Tea"

Start from a the short-side corner

Further insert the knife until you have separated a piece suitable for brewing

Lift gently until the piece breaks off

Finished!

Image Source: forum.taobao.com

The Woes of Collecting Pu-erh

2007-02-23T09:03:00.000-08:00

When I first started collecting pu-erh, the possibility of someone selling me a counterfeited product never had crossed my mind! After all its just TEA! Right? Luckily, the teas I have purchased thus far are all genuine. (Big sigh) But how is it that a food product, tea of all things, has become the target of fraud? Well, after pondering on this for a while I have come up with a few possible reason why. First, the demand for quality pu-erh products in the western market has continued to rise. This alone gives ample opportunities for crooks to sell counterfeited teas to an uneducated market. Secondly, it is relatively easy to get low quality leaves and print a few nei feis, description tickets and wrappers, and present them as genuine. Third, which I personally feel is the biggest motivation behind counterfeiting - when people pay on the upwards of $600 USD for a tong of (7 Beeng Cakes) 2004 Yan Ching Hao it is definitely worth the risk. These factors coupled with the ever-growing tea business which is now speculated to reach $10 BILLLION USD by 2010, it is easy to see why. IT'S BIG BUCKS!!!

But how can collectors positively know they are paying for a genuine product? Well, honestly, you can't. This is just the reality that most collectors of Pu-erh have to endure; especially if you live in the U.S. or Europe. (Of course unless you have the luxury of having a tea shop in your area that sells a wide variety of teas including pu-erhs that allow you to inspect and taste the teas before you buy them. But trust me in Minnesota where jasmine is considered an “exotic” tea this is not going to happen.)

In response to the evergrowing counterfeit problem, tea producing countries are currently taking measures to safeguard their tea economies. For instance, the Taiwanese Government has adopted DNA encryption technology as part of their strategy to combat fraud and counterfeit operations. This DNA Anti-Counterfeit label is designed to make it cost prohibitive, if not impossible for counterfeiters to duplicate. And according to the Taiwan government, the technology has made it easier to quickly differentiate genuine products from counterfeited ones. Of course I understand that pu-erh does not come from Taiwan, however this example underscores the extent of the problem which exists. What is not known is if China will follow. In researching for this topic I have found no evidence that China is making any strides of implementing this practice. However, there are a few reasons to breath a sigh of relief. The Meng Hai and Xia Guan factories have taken matters into their own hands having developed micro print labels that are hard to reproduce.

The new Meng Hai Anti-counterfeit label

Here are a few tips I use to safeguard my investment. Maybe they will help you.

1. Research – I can not stress the importance of researching the products that you are thinking of buying. Read blogs, websites, publications, magazines; this alone will take you a long way. You should know how a particular product should smell, taste, and look like etc. Obtain samples of aged pu-erh and ripe pu-erh so you can get your palate accustomed to what both taste like.

2.Find a reputable vendor and become friends - Be loyal. (Of course only if they have great service) Vendors make their money on the comeback and will be more conscience when they sell to someone who loyal as they want to retain your business.

3. Ask questions - Trust me they won’t be offended if you do. They are there to sell you tea! If you are bargaining with a vendor and even remotely sound like you know what you are talking about, vendors are less likely to sell or send you a fake!

4. Take advantage of vendors that are located in the U.S. - Albeit, this alone will not be a guarantee but at least you can have comfort in knowing that it will be easier to resolve the problem in the event that a counterfeit product was sold to you.

5. Be critical of overseas vendors - I know that many of us buy teas online from overseas vendors for the convenience and price. In fact, I buy a great numbers of teas online directly from China. However, as the old Latin adage goes Caveat emptor – Buyer Beware! This is not to suggest that that there aren’t any great overseas vendors out there, but if you come across a website that doesn’t have computer based shopping with encryption and/or will only allow funds to be mailed or transferred through bank wire. These types of transactions should be taken as red flags . Try to find vendors that have a physical address and telephone numbers email etc. Email them and see if they email you back. Ask to talk to them on the telephone. Do they have customers rating? Use your common sense. How long have they been in business? When is the last time the website was updated? JUST USE YOUR GOOD JUDGMENT! Here are a few overseas vendors that I have delt with and have recieved nothing but great service: Jing Tea Shop, Dragon House (Ebay vendor), Yunnan Sourcing (Ebay vendor), TeaSpring

6. Buy samples - If you have the opportunity of buying samples from the dealers, DO SO! This is not only a learning tool, it’s also a great way to let vendors know you are a serious buyer.

Reference
http://www.adnas.com

Invest in T Bills or Tea?

2007-02-20T10:45:00.000-08:00

BEIJING Five years ago, Yang Chunyan had never tasted pu'er tea. But after just one sip of the smooth, dark brew, the Beijing native was hooked. Now, Yang has opened the Aromatic Pu'er Tea House, a tiny shop located on Gulou Dong Dajie, a busy street in the center of town. "Lots of people are interested," she said. "In Beijing, pu'er tea is starting to become a trend."

Although tea drinking has been part of Chinese culture for 3,000 years, the capital's connoisseurs have only recently developed a craze for pu'er, a special aged tea indigenous to Yunnan Province in the southwest. Like vintage wine, pu'er, which is stored in compressed cakes, mellows over time, and its value appreciates. In China's supercharged economy, where no investment opportunity goes unnoticed, pu'er's popularity has sparked a wave of collectors, many of whom see the tea as a worthy speculation.

"Tea never goes bad, so it's a good investment," said Ji Xiaofeng, who manages a stall at Maliandao, Beijing's wholesale tea market. Last year, 500 grams of tea, or about 17 ½ ounces, preserved since the 1940s sold at auction for 1 million yuan, or about $125,000, he said. More modest investors can expect new tea, which sells for about 2,000 yuan per kilo, to double in value in five years.

"If you invest in the stock market, you might lose every penny. But if you invest in pu'er, it will only go up," Yang Chang, a pu'er tea collector based in Kunming, the capital of Yunnan Province, said in a telephone interview. "This is a good, low-risk way to earn money."

Prized for its earthy, rich flavor, pu'er is a large-leafed tea gathered from centuries-old trees that thrive in Yunnan Province's changeable climate and acidic soil. After the leaves are harvested, they undergo a traditional process of compression and fermentation, which brings out the tea's particular qualities. "It has a special mildewy scent," said Shi Zongkai, a Tsinghua University professor and pu'er tea enthusiast. Some believe this mildew, which accumulates as the tea ferments, has unique health benefits, including weight loss, he added.

Yang Chang, who has collected pu'er for more than 30 years, has spent two decades researching the tea's purported medicinal properties at the Yunnan Kunming Miao Xiang Research Center.

His studies examine the effects pu'er may have on lowering cholesterol and preventing cancer. "This is my life's work," he said. Yang said these perceived medicinal qualities have contributed to pu'er's recent increased popularity. Pu'er has long been celebrated as a folk remedy, he said, adding, "Now, people care more about their health than ever before."

Though pu'er tea collectors abound in southern China, particularly Hong Kong, Taiwan and Yunnan, tea companies have only recently started to promote their product to northern Chinese consumers. Four years ago, the Yunnan provincial government sponsored a pu'er advertising campaign in the capital to promote the brew's health benefits.

Last year, Zhang Guoli, a popular Chinese actor and director, arranged for a horse caravan to travel a historic route from Yunnan to Beijing, while carrying a precious load of tea. The arduous six-month journey, which gave the tea time to ferment in the traditional manner, was widely covered in the local media. "It really introduced pu'er tea to most Beijingers," said Yang Chunyan, the tea house owner.

Pu'er's new popularity has had an impact at Beijing's Maliandao tea street market, where a two-story building filled with stalls dedicated solely to pu'er opened last year.

In another neighborhood, Yang Chunyan's pu'er tea shop has seen a small but steady flow of customers since it opened in April, and she is confident that people are becoming more interested in her product. "Southerners have collected pu'er for 20, 30 years, but many northerners still don't understand it," she said. She offers tea tastings to novice enthusiasts, educating them on the characteristics of fine leaves. "Pu'er is a drinkable antique," she said. "I love the culture of this tea, and I am thrilled to introduce it to others."

Shi, who discovered pu'er during a two-year stint working in Yunnan Province, enjoys comparing tea from different years of production. "Pu'er from the '70s, '80s, '90s, they all taste different," he said. "It's like comparing wines from France, California, Australia."

Yang Chunyan is one connoisseur who does not collect the tea, despite her passion for it. "I just like the taste," she said. "Collecting it is too expensive."

From his stall at the wholesale tea market, Ji Xiaofeng said that pu'er prices have skyrocketed in recent years. "If you have money, you can participate in the auctions," he said. "But recently, it's been more difficult to find aged tea, and there have been fewer pu'er auctions."

Yang Chunyan agreed. "Auctions are very scarce these days," she said. "And the people who participate are rarely pu'er experts. I don't even know if they drink the tea."

For some, however, aged pu'er is not the best. Yang Chang, who is known as a pu'er expert, prefers young tea - about two or three years old - as it is "the best for your health," he said. "Tea that is 20, 30, 40 years old has lost all of its valuable elements," he added. "Besides, it's becoming too hard to find."

In fact, the recent demand for aged pu'er has led to an increase in fake tea - pirated pu'er - that some purveyors try to pass off as vintage. Tea producers have developed a way to accelerate the fermentation process, which results in a weak-flavored brew, Shi said. "Most people prefer naturally fermented tea, and the prices reflect this,' he said.

It is a combination of flavor and culture that keeps pu'er lovers brewing fresh pots of tea. "I like the taste, the health benefits, the cultural experience of drinking it," Shi said. "When I make a cup of pu'er, it reminds me of my time in Yunnan Province. I can taste the history of the tea, the age of it. This experience is not possible with any other kind of tea."

By Ann Mah International Herald Tribune
'The rewards of a 'drinkable antique'

2004 Xia Guan Toucha 100g

2007-02-17T11:13:00.000-08:00

This is the 2004 "Te Ji" (Superior Grade) toucha from Xia Guan Tea Factory which was noted in the "First Steps to Chinese Pu-erh Tea" as being a notiable choice for collectors. Previously, the Xia Guan Factory had considered a the "Jia Ji" toucha as its higher grade leaf blend. However, the "Te Ji" toucha is now designated as its factory's flagship toucha offering.

The Xia Guan Factory first introduced the "Te Ji" or Best Grade Tuo (Bird's Nest) Cha in 2003. However, the 2004 is the first series of Xia Guan products to have incorporated on its bag antifraud micro-print with the words "Xia Guan" in an effort to frustrate would-be counterfeiters.

Initial Inspection

My first initial impression was that it was going to be a smoky brew when the first waves of its pungent smoky aroma had registered. It had seemed that it had not mellowed with almost 3 years of aging. The leaves were nice and tight, with silvery buds intermingling with the green pu-erh leaves. It looked typical for a toucha. Unfortunatly, with very little signs of aging.

Brewing Parameters

Source - Hou De Asian Art

Water-Bottle spring water, generic brand. Source of water Lafayette Springs, WS

Amount – 5g

Water Temp - Boil then cooled for 2 breaths

Method - Gongfu

Brewing Vessle - Yixing Teapot 150ml

Infusion times
1-15s
2-12s
3-16s
4-17s
5-19s
6-22s
7-25s
8-29s

First Infusion

First Infusion - Smoky yet floral with an undertone of rubber as it cooled.

Taste - Slighlty bitter, however not as bitter as I thought it would be for being so young; nutty with a lasting finish.

Second Infusion -

Aroma - Smoke and rubber has waned some; floral notes are now more pronounced.

Taste - Bitter on the back of the tongue; still playfully nutty with rubber notes comming through.

Third Infusion -

Aroma - Floral notes still present, smelling more "tea" now. Smoke is completely gone, however the rubber notes are still there albeit faint.

Taste - Wow, more rubber, wasn't expecting that since its not as noticeable in the aroma! Taste is very thick and lingering; floral notes are now mostly cascading in to rubber tones, but marrying well with the "tea" notes.

Spent Leaves -

Nice looking leaves which I would expect from a Te Ji label. Very nice and healthy plantation leaves.

Overall Impression

Its aging potential is not in question. However, from my initial inspection, the toucha did not look much different that others which I have of newer vintage. My assumptions were proven incorrect with the first taste. At first I assumed that the smoke would permeate the entire session, but to my suprise it was not a factor. Furthermore, the liquor was a deeper golden hue than that of a newer pu-erh which is also indicative of some aging. In opinion still too young to drink and to recieve any substantial pleasure. However, with the notes that I had tasted, it was a great investment and will age nicely. I believe they will compete very well with other touchas on the market today that cost more. Good find!

Tools of the Trade

2007-02-14T12:16:00.000-08:00

As some of you have experien-ced, breaking-up pu-erh bricks, beengs, touchas or what have you into manageable pieces can be quite pesky. When pu-erh is compressed into various shapes, the results can truly be impenetrable - Ok, well I embellished it a bit, but nonetheless, they can be HARD

When I first started drinking pu-erh, my first pu-erh breaking efforts had involved a flat-head screwdriver. Albeit this proved to be somewhat effective, I was always unable to maintain the proper leverage needed to break up the pu-erh into nicely defined and even portions for proper storage. For instance, if I buy 3 beengs, I will decide which two of the three are the most pristine and place them in storage and divide the other. In dividing the beeng into two parts I will have 1/2 a beeng for drinking now, and another to be stored for at least 1-2 years which I would then periodically taste in order to evaluate as to whether or not it is worth a time investment.

1 - beeng for (Potiential) Market Speculation
1 - beeng to try in 3 or 4 years or longer
1/2 - beeng to try in 1-2 years
1/2 - beeng to drink now.
Total of 3 beengs.

As Cloud had stated in his mini-clip, a letter envelope opener is the perfect accouterment for this job. (View “Clouds Tips” in sidebar for elaboration.) Of course some tea shops will attempt to sell you a “pu-erh knife”, - but trust me it is a letter opener. The one shown is mine. It has a nice weight with nice sharp edges for easy handling, but most of all it comes with a knife blade. This has become extremely useful for cutting into boxes, ribbons, plastic packages, and for trimming leaves which look unpalatable.

Gongfu Brewing Method

2007-02-11T22:18:00.001-08:00

I'm certain that a few of you have no understanding to what is meant when I make reference to the Gongfu Method in my pu-erh reviews. Here are a couple of short videos that will elucidate the process for brewing ripe pu-erh

As you will see, the person washes the leaves twice which is common for ripe pu-erh. However, if she were making sheng, a single wash would have been sufficient. I use the Gongfu brewing method exclusively for pu-erh teas. I am sorry for the abrupt cut off after the second wash - the part which was omitted would have shown the person cycling through the cup washing once more and subequently dumping the "second wash" over the Yixing teapot.

The following clip show the person refilling the aroma cups and then inverting them in order to enjoy the fragrant nuances that will imanate from the cups as they cool. Listen closely to how she aerates the tea in her mouth. This technique really helps to separate the delicate flavors!