tag:blogger.com,1999:blog-753589427119541238.post3166747536310573616..comments2023-07-05T09:38:23.624+01:00Comments on The Half-Dipper: 1985 Yiwu TuochaHobbeshttp://www.blogger.com/profile/10719619695211038389noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-753589427119541238.post-52238495395811149642007-09-06T08:34:00.000+01:002007-09-06T08:34:00.000+01:00I think, in summary, everyone was right!I think, in summary, everyone was right!Hobbeshttps://www.blogger.com/profile/10719619695211038389noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-85388374205008276562007-09-05T22:59:00.000+01:002007-09-05T22:59:00.000+01:00The disagreement of any disagreement is agreeable....The disagreement of any disagreement is agreeable. I found some pu'er to be more agreeable with lots-of-leaves-shorter-infusion method (the 2001 Menghai Yiwu Zhengshan Special Order Cake comes to mind), while others are better with little-leaves-and-long-infusion method (Stephane's Yiwu and Lincang beengs, for example).<BR/><BR/>It's personal and mood specific, too, I think.~ Phyllhttps://www.blogger.com/profile/06089209028096768776noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-37560855420520031432007-09-05T16:37:00.000+01:002007-09-05T16:37:00.000+01:00Hobbes,I respectfully disagree that we are disagre...Hobbes,<BR/><BR/>I respectfully disagree that we are disagreeing. I just think that we are looking for slightly different pleasures in tea. What I look for is a beatiful long lasting aftertaste and aftersmell. To get this intensity, this longlastingness from tea, I have found that long infusions are the way to go. If I were to focus on fragrances, then I agree that short infusions would be best TeaMastershttps://www.blogger.com/profile/02433657904904185875noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-81477363214796569712007-09-05T15:08:00.000+01:002007-09-05T15:08:00.000+01:00Dear Stephane,I might have to respectfully disagre...Dear Stephane,<BR/><BR/>I might have to respectfully disagree in your assessment that a top quality tea is not about its nuances. One of the striking points of the reviews of some of the seriously ancient cakes (say, some of the 50s and 60s cakes that have been written about in the Pu'er Livejournal) is the fine-grain detail and little evolutions that take place. Sometimes its a hint of peach, Hobbeshttps://www.blogger.com/profile/10719619695211038389noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-9223094491263312532007-09-05T14:35:00.000+01:002007-09-05T14:35:00.000+01:00Dear Hobbes,I don't think a top quality tea is abo...Dear Hobbes,<BR/><BR/>I don't think a top quality tea is about its nuances. I see more stability (at a very level) a sign of excellence. And for such teas, my strategy would be more to use the least amount of leaves, so that I can brew this tea more often (and thereby reducing the cost per session, which helps make it more affordable). However, for Wuyi Yan cha, I must say this strategy often TeaMastershttps://www.blogger.com/profile/02433657904904185875noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-24999508372476380642007-09-05T08:48:00.000+01:002007-09-05T08:48:00.000+01:00Dear Stephane,That's definitely worth a try, I thi...Dear Stephane,<BR/><BR/>That's definitely worth a try, I think I have another small amount remaining of this one to give it another session.<BR/><BR/>I think it's most people's instinct to brew more expensive teas in the short-infusion gongfucha style, as they are keen to avoid making the brew homogenous, and missing out on some of the cup-to-cup nuances.<BR/><BR/><BR/>Toodlepip,<BR/><BR/>HobbesHobbeshttps://www.blogger.com/profile/10719619695211038389noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-73682648047901185932007-09-05T02:52:00.000+01:002007-09-05T02:52:00.000+01:00Parameters was not the right word to use, but the ...Parameters was not the right word to use, but the shortest I could think of. Sorry for my laziness. Since you follow my blog, you probably remember that I never say what is the ideal parameter. I prefer giving more general advice and let everybody find his own preference according to his/her taste. <BR/>Here, what I meant is to reduce the weight (by half approx) so that you can have (much) longerTeaMastershttps://www.blogger.com/profile/02433657904904185875noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-11846807753336055902007-09-04T21:51:00.000+01:002007-09-04T21:51:00.000+01:00curious: stephane, if you're still tracking this d...curious: stephane, if you're still tracking this discussion: what parameters do you recommend?<BR/><BR/>mikeshichangpuhttps://www.blogger.com/profile/10043661750037862240noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-90455464223015467182007-09-04T17:06:00.000+01:002007-09-04T17:06:00.000+01:00Stephane, Hobbes, et al.I just wanted to be clear ...Stephane, Hobbes, et al.<BR/><BR/>I just wanted to be clear and fair that I love (I lurrrve) this tea. Even though I was a bit surprised by what the appraiser said, I was not a bit dissapointed by the fact that I acquired this tea for the price I paid. I was <I>not</I> like, "Oh, I wouldn't have bought it if I knew that."<BR/><BR/>I did not hesitate to obtain this tea after Danica generously ~ Phyllhttps://www.blogger.com/profile/06089209028096768776noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-25261797879730045412007-09-04T09:22:00.001+01:002007-09-04T09:22:00.001+01:00Yes, in the end all we have that is reliable (for ...Yes, in the end all we have that is reliable (for any tea) is the leaf itself, its price, and our judgement.<BR/><BR/>Often, the claims might be true... to some extent. There might be "yesheng" [wild] leaves in a tea, they may have come from "gushu" [ancient tree], but it can be like a Western industrial food merchant claiming their jelly is "made with real strawberries!" - the actual proportion Hobbeshttps://www.blogger.com/profile/10719619695211038389noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-29598674543683408852007-09-04T08:50:00.000+01:002007-09-04T08:50:00.000+01:00I'm glad to read that so many liked this puerh. Th...I'm glad to read that so many liked this puerh. Thanks Hobbes for writing your tasting notes. I just wished you'd try it with the parameters I usually recommend... maybe you'd drink less and wouldn't get bored by the 17 brews (who wouldn't?!)<BR/><BR/>I have indeed raised the questions Phyll mentions to my vendor. I agreed with my vendor that there must have been old puerh trees in Yiwu in the TeaMastershttps://www.blogger.com/profile/02433657904904185875noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-73916210373612156162007-09-04T07:47:00.000+01:002007-09-04T07:47:00.000+01:00Dear Phyll, Thanks for the additional notes - VL ...Dear Phyll,<BR/><BR/> Thanks for the additional notes - VL of <A HREF="http://tealogic.blogspot.com" REL="nofollow">Tea Logic</A> also mentioned this.<BR/><BR/>On the veracity of the claims, it is my practice to take the following with a pinch of salt:<BR/><BR/>Yiwu/zhengshan/Yiwuzhengshan/yesheng/huangshan/yuanshan/gushu/organic<BR/><BR/>and tend to just take the cake on its own merits. Hobbeshttps://www.blogger.com/profile/10719619695211038389noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-79893227100987336862007-09-04T02:56:00.000+01:002007-09-04T02:56:00.000+01:00It's arguably among the most enjoyable old sheng I...It's arguably among the most enjoyable old sheng I have tasted. So much so that, like M.A., I sprang up for one tuo a few months ago. I haven't had yet re-tasted it and I should do so soon. It is also a testament of the wonderful result wet storage could produce when done properly.<BR/><BR/>However, for the sake of calling a spade a spade, it can not possibly be from Yiwu. At least that's ~ Phyllhttps://www.blogger.com/profile/06089209028096768776noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-68781618147381852112007-09-02T19:16:00.000+01:002007-09-02T19:16:00.000+01:00I love your comments on shupu!I love your comments on shupu!Hobbeshttps://www.blogger.com/profile/10719619695211038389noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-8541082050184433192007-09-02T03:06:00.000+01:002007-09-02T03:06:00.000+01:00Good to see you using that lovely little hong ni p...Good to see you using that lovely little hong ni pot. MA also sent me a sample of this tea. The wet storage made it quite shou-like, both in the espresso color and the forest-floor aroma (it thankfully lacks the tarry petrochemical smell I find in most shou) and I wondered briefly whether this might be shou, but the intact and still ever-so-slightly olive-color in the wet leaf defined it as shengspeakfreelyhttps://www.blogger.com/profile/13757071341180546490noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-32689666809882588172007-09-01T17:37:00.000+01:002007-09-01T17:37:00.000+01:00Hi all,Just a quick reply as time is pressing - th...Hi all,<BR/><BR/>Just a quick reply as time is pressing - thanks for all the comments. <BR/><BR/>Michel, I didn't notice that you were in Cornwall! The jars on your web-site look very well done indeed. I'll send you an e-mail. Thanks also for the recommendation of the 1989 from Teamasters.<BR/><BR/>Regarding this 1985 Yiwu - though, yes indeed it was clearly wet-stored, it might not be quite Hobbeshttps://www.blogger.com/profile/10719619695211038389noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-43795229411918093742007-09-01T15:33:00.000+01:002007-09-01T15:33:00.000+01:00That may very well be the case. I know that I did...That may very well be the case. I know that I did not use the same water every time, but I don't keep notes, so I don't know what water was used each time.<BR/><BR/>Hmmm... maybe I should start keeping notes? Just seems like so much work.David Lessepshttps://www.blogger.com/profile/03234300419505907712noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-56000207790992473532007-09-01T12:43:00.000+01:002007-09-01T12:43:00.000+01:00Davelcorp, I suspect water might be the issue, or ...Davelcorp, I suspect water might be the issue, or has the water always been a constant?MarshalNhttps://www.blogger.com/profile/16776398824139018801noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-10225905822883440462007-09-01T07:37:00.000+01:002007-09-01T07:37:00.000+01:00Yep, it is quite seriously wet-stored. But you kn...Yep, it is quite seriously wet-stored. But you know what? It's benefits from the storage. Maybe because it's a tuocha, or some other variable, but I really like the affect of the wet-storage on this.<BR/><BR/>I've tasted this tea several times. The first time was quite a shocker. I was at a friends house, and had been drinking mostly young shengs all night, when he pulled out a sample of thisDavid Lessepshttps://www.blogger.com/profile/03234300419505907712noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-84878941630646437532007-09-01T07:22:00.000+01:002007-09-01T07:22:00.000+01:00hobbes, I very strongly advise you to taste the ji...hobbes, <BR/><BR/>I very strongly advise you to taste the jian chein 89 brick from teasmasters, a few months ago this brick changed into something good, and it's at a good price! <BR/><BR/>On 'teajar' my french blog I've just made a bing cha jar for storing pu ehr out of an Irish terracotta, I'm not yet a 'vendor' as such but I am offering to make and sell these to whoever is interested, i'm in Michelhttps://www.blogger.com/profile/18139214520499712064noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-13580893835220663352007-09-01T06:19:00.000+01:002007-09-01T06:19:00.000+01:00Looks quite seriously wet stored..Looks quite seriously wet stored..MarshalNhttps://www.blogger.com/profile/16776398824139018801noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-36188667723155068242007-09-01T05:49:00.000+01:002007-09-01T05:49:00.000+01:00“self-sustaining and self-amplifying” could perpet...“self-sustaining and self-amplifying” could perpetual infusions via cold fusion be next ?<BR/>Only 54 cups .. and I thought you liked Pu-erh .. john小 約翰https://www.blogger.com/profile/04861553091860759609noreply@blogger.comtag:blogger.com,1999:blog-753589427119541238.post-56804647464753121872007-09-01T00:43:00.000+01:002007-09-01T00:43:00.000+01:00glad you enjoyed this, hobbes.i've been very impre...glad you enjoyed this, hobbes.<BR/><BR/>i've been very impressed with this tea--especially as i tend to enjoy a good quality wet stored tea, and this has those notes that i love without being overwhelming.<BR/><BR/>i find, though, that the tea evolves quite a bit. not so much in the usual ways, but rather in a kind of odd shift in later infusions. in my experience, after 12-15 infusions it shichangpuhttps://www.blogger.com/profile/10043661750037862240noreply@blogger.com