tag:blogger.com,1999:blog-4373256628108442713.post6423435534232196491..comments2024-02-15T05:45:04.193-06:00Comments on Cwyn's Death By Tea: 2015 PinCwynhttp://www.blogger.com/profile/17990034926886208526noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-4373256628108442713.post-51946330845773837072016-12-20T00:34:34.614-06:002016-12-20T00:34:34.614-06:00Once again you are absolutely right with the point...Once again you are absolutely right with the points mentioned in this article. <br /><br />My initial sipping of a newly purchased pu'er tea is usually no less than 2 to 3 weeks after I receive it from China. For example, from the cakes I purchased in November during our Hong Kong trip I have only tasted one of them while the other six (yes I know, I am weak when it comes to sheng) are still intact in humidor storage and I'll probably will only taste them in the new year.<br /><br />This also reminds me to check how my Pin tea cake is doing... Ruihttps://www.blogger.com/profile/08127634129424242047noreply@blogger.comtag:blogger.com,1999:blog-4373256628108442713.post-25189912364435107742016-12-17T04:43:02.045-06:002016-12-17T04:43:02.045-06:00Wow, I just love it when people judge teas without...Wow, I just love it when people judge teas without trying them. If you are referring to what is called "oolonged processing" which is a total misnomer but I take that to mean the reddish edges you see on the leaves and literally no aging activity in the tea, then that is not the case here. I know of no puerh production by white2tea processed in this fashion. <br /><br />What we have here is a blend of leaves and years, probably largely northern Lincang tea but I'm guessing because the origins are not disclosed. The leaves are larger and a few are yellow. You're right in that the blend is mild by design, but that is not the same as "oolonged."<br /><br />Taste is what people prefer, whether it's mild leaf like this, or choppy charred retired smoke killed with wet storage. Cwynhttps://www.blogger.com/profile/17990034926886208526noreply@blogger.comtag:blogger.com,1999:blog-4373256628108442713.post-19550079301386702982016-12-17T02:00:45.008-06:002016-12-17T02:00:45.008-06:00Is it really Pu Er???
This is the question on my m...Is it really Pu Er???<br />This is the question on my mind when I read the frequent reviews online of one year old or less teas. These teas are being made specifically for the western market, at western style prices (no cheap tea please) and are processed in a way that makes them soft and floral and easily drinkable. But what are we talking about here. These teas really should be called " Oolong in a Bing". Its a bit sad, because people are being educated out of the drinking pleasure of a real aged pu er. I'm penning my thoughts coming to the end of a six month visit to Penang (Malaysia), pu er lovers paradise!!! Here a vendor won't put a cake on the shelf till its eight years old and most teas for sale are ten to fifteen years.<br />Now regarding the price of this tea just reviewed, its not cheap but I think it' priced at a point that Americans will respond to. There are plenty of aged teas available from good vendors for less, but I guess they are not from trendy edgy vendors like white2tea who is working the renegade maverick outsider angle for all its worth.<br />Just some thoughtsPeterhttps://www.blogger.com/profile/10544967313323315542noreply@blogger.comtag:blogger.com,1999:blog-4373256628108442713.post-10132014905228906692016-12-14T15:25:38.297-06:002016-12-14T15:25:38.297-06:00I remember when I first herd someone say that a te...I remember when I first herd someone say that a tea could be "airsick". It sounded like BS to me, in the same vein as say distance healing or homeopathy. So I tested it. Whenever I got a sample cake I was itching to try I dug into it immediately, and then a little bit later to notice the difference. I can now say with confidence that tea benefits from a rest from my personal experience; and when trying an airsick tea, I can get a decent feel for its character and how it might be a little down the line.<br /><br />Of course what Your talking about focusing on time from pressing is a bit different, but I think the same general idea still applies. So I guess I agree with David.a bad pastyhttps://www.blogger.com/profile/04188832948993238877noreply@blogger.comtag:blogger.com,1999:blog-4373256628108442713.post-88918173535812110622016-12-14T04:55:48.339-06:002016-12-14T04:55:48.339-06:00I am a shameful hoarder of Havana cigars. A freshl...I am a shameful hoarder of Havana cigars. A freshly rolled cigar is not to be smoked until after 2-3 years. During that time the tobacco goes through a process which is called 'the period of sickness'. Maybe that thinking can be applied on sheng too. I have a sample of the 72H that I nibble from but the beengs are in deep storage.haddemallhttps://www.blogger.com/profile/04776937249917503783noreply@blogger.comtag:blogger.com,1999:blog-4373256628108442713.post-41781286012625191852016-12-14T03:16:04.898-06:002016-12-14T03:16:04.898-06:00Especially if the vendor is telling people to wait...Especially if the vendor is telling people to wait. Cwynhttps://www.blogger.com/profile/17990034926886208526noreply@blogger.comtag:blogger.com,1999:blog-4373256628108442713.post-28784045898067521602016-12-14T03:14:03.025-06:002016-12-14T03:14:03.025-06:00A fine point. This is very useful for someone who ...A fine point. This is very useful for someone who knows what they are tasting. As well as the current state of the tea, a buyer can assess leaf quality and processing, if for no other reason to confirm a good purchase decision.Cwynhttps://www.blogger.com/profile/17990034926886208526noreply@blogger.comtag:blogger.com,1999:blog-4373256628108442713.post-43513270688269056412016-12-13T22:20:56.922-06:002016-12-13T22:20:56.922-06:00I think there's a lot to be learned from drink...I think there's a lot to be learned from drinking cakes soon after pressing. Of course they will change over the coming months but so long as you don't form a firm opinion based on one early tea session it can provide a useful point of reference for the evolution of that particular tea. Some teas, especially fermented ones do need some time to rest, but maybe the case could be made that if a tea isn't ready to drink then it's also not ready to sell. Anonymoushttps://www.blogger.com/profile/00107392448091825404noreply@blogger.comtag:blogger.com,1999:blog-4373256628108442713.post-48043055056012355332016-12-13T19:51:54.344-06:002016-12-13T19:51:54.344-06:00I second waiting. I still have 2015's that I s...I second waiting. I still have 2015's that I still haven't drank yet. I think it is very important to let the tea rest after it arrives for a few weeks. I also think letting a tea sit for a while after the initial rinse will benefit the brew too. And you are correct, decades to go on some and I don't know any tea hoarders.......<br />Mjohn roupehttps://www.blogger.com/profile/12837847817665825902noreply@blogger.com