2005 Qiaomu Gushu Raw Puerh via Pu-erh.SK. They say this was a blended tea cake made by the Liming Tea Company under their Baojiang brand. Material came from old trees in Yiwu, Lao Banzhang, and Jingmai. Smoky complex leaf water, misty fall petrichor. Pleasant tingling bitterness on the tongue, cooling sensation in the sinuses. Again, complex, and intriguing, clean Taiwan storage. Strong, but not harsh energy.
#PuerhdotSK
Most recent years Peter from Pu-Erh.sk has asked his Thailand tea producer to process some of the spring or summer old tree material they would normally use for his Thailand puerhs into a special sun dried black tea (and sometimes white tea). In 2023 he asked them to use all spring material from Pang San Zhou mountain. He called it "Dark Chocolate" after he tasted it. This is the loose leaf version. These teas tend to be very powerful and complex black teas, and 2023 is no exception. Tasty, too.
#BlackTea #HongCha #PuerhDotSK #ShaiHong #Tea #Cha #DailyTea @tea
Drinking a 2019 Thailand mystery sheng maocha sample from Pu-Erh.sk. Clean flavor and slightly mellowed character from aging in it's little bag in the basement since 2020 or so. Good energy. Zoom!
#RawPuerh #ShengCha #PuErhDotSK #Tea #Cha #SutroTower #DailyTea @tea
Same green tea all week, raw puerh on Friday for a little variety. A blend of the last of 2015 XiaoShu HuaZhu raw puerh sample from Pu-Erh.SK and some other bits from the sheng puerh odds and ends bag.
Final tea of the tasting set compiled by Peter from pu-erh.sk at a Taiwanese tea shop, nothing fancy, just an "80-90s Green Mark".
Tea Number 6 from Pu-erh.sk's adventures in a Taiwanese tea house. Mugu Tuocha of TWG Hsing Tea, indeterminate age.
#ShengCha #RawPuerh #PuerhdotSK #Tea #Cha #DailyTea #Tasseography @tea
Fifth Puerh sample from Pu-erh.sk's Taiwan tea adventure, a raw puerh tuocha of indeterminate age, "Jingua Gongcha Jixing". Looser pack for a tuocha. Super clean storage character, perfume/incense, slight smoke, light bitterness. Very nice.
The fourth tea from Peter's visit to a Taiwan tea shop is a "Dashu Brick - Qiaimu chazhuan" raw puerh of indeterminate age. Look at that soup!
The third tea from Peter's visit to a Taiwan tea shop is a Dayi Shou Puerh of indeterminate age. Raw Puerh is often not really prized until it has decades of age on it. Ripe Puerh was originally created to mimic the effect of decades of age, by fast aging Puerh material in warm, wet piles. Dayi is a very well known factory Puerh producer. It may not be well known, but a little age on Shou Puerh, and it loses the characteristics that many find distasteful in young ripe puerh.
A second raw puerh found by Peter of pu-erh.sk in a Taiwanese tea house. This one was a Xiaguan Tuo of indeterminate age. Xiaguan is known for tightly compressed discus shaped "iron cakes" and "tuo", which are mushroom top or bowl shaped tea cakes. The first challenge of these sorts of tea cakes, thankfully handled by Peter, is breaking them up. The second is being patient enough to let them steam a bit or soak before getting to the brewing proper.
Peter from Pu-Erh.sk recently took a trip to Taiwan. This tea is from an assortment of Raw Puerhs he had at a particular shop. He shared them all, semi blind, as a way of sharing the tea shop experience. The "trick" is to identify the one he definitely wouldn't sell. First up, "Baoyan Mugu Tuocha".
2015 XiaoShu HuaZhu Sheng Puerh from Pu-Erh.sk. For such a young Puerh, this is pleasantly soft, darker green flavors with a minty core, low bitterness, lingering aftertaste, calming energy. Not sure when I got this, it's a 10g sample, probably with another tea or teaware order.
#RawPuerh #ShengCha #Puerh #PuerhDOTsk #Cha #Tea #DailyTea @tea
Just like starting over. New Jiri Lang bowl from Pu-erh.sk, following the unfortunate cat related demise of my previous well seasoned bowl. (2022 Fall Jingmai Red from Farmer-Leaf.)
#Tea #TeaWare #PuErhdotSK #FarmerLeaf #RedTea #BlackTea #DailyTea @tea
2011 BGT Yiwu Sheng Puerh (Huangpian) via pu-erh.sk. "BGT" stands for "Big Green Tree" and it refers to an illustration of a green tree on Puerh wrappers. "Huangpian" teas are made from less than perfect looking leaves which are put aside during the production of Puerh tea. The advantage to Huangpian is that, visual imperfections aside, it gives you access to teas at a relatively reasonable price that might otherwise be quite expensive.
Pu-erh.sk sells a 2011 BGT that was a special edition commissioned by Taiwanese Puerh collectors. This is a rock-like lump of the Huangpian from that batch.
2011 BGT (Huangpian) is a powerful tea in every sense of the expression. Slow to open up even after a couple rinses and a bit of time steaming, this gets going around steep 5 or 6. The energy is a lightness in the chest and throat. I felt pretty lightheaded around steep 9. Still feeling and tasting this tea several hours after the last steep.
#TeaDrunkByNoon #ShengCha #RawPuerh #PuerhDOTsk #Tea #Cha #DailyTea @tea
This is a bottom of the bags blend of three pretty serious 2022 Sun Dried Red Assamica teas. Red Wine from Pu-Erh.sk, Jingmai Red #2 from Farmer-Leaf, and a smidge of Schedule Red from White2Tea. Zim, zam, zoom; speeding into the weekend.
#RedTea #BlackTea #HongCha #ShaiHong #FarmerLeaf #PuerhDOTsk #White2Tea #Tea #Cha #DailyTea @tea
Brewing the last dusty bits of this Mud and Leaves Dongfang Meiren (aka Oriental Beauty) Taiwanese Oolong in this lovely Jiri Lang pot.
#OolongTea #WulongCha #MudAndLeaves #Tea #Cha #DailyTea #PuerhdotSK @tea
I really liked the 2021 Thailand Red Wine Black tea from pu-erh.sk. In 2022, for the Red Wine Black Tea, pu-erh.sk used the fall Maocha from a very old tree whose spring leaves are used for their "Mind Switch" puerh. Unsurprisingly, the flavor and energy of the 2022 Red Wine is much more puerh-esque. I had to stop myself not too far in to the steeps, lest my mind be so switched that I started contemplating the many faces of eternity.
#RedTea #PuerhTea #HongCha #ThailandTea #PuerhDotSK #Tea #Cha #DailyTea #BigTreeEnergy @tea
When you use ruyao or crackleware, gradually the cracks in the ceramics get dyed with tea stains.
However, if you just make tea in them, the stains are mostly on the inside of the teaware. Not very satisfying!
I noticed Peter from pu-erh.sk's crackleware was evenly stained inside and out, so asked what he did. He said he saves his spent leaves and when he has a bunch, brings some of his teaware to a simmer in water and spent tea leaves, then leaves them to soak overnight. Haha! OK, then! Definitely noticeably increases staining inside and out!
#Tea #Teaware #CareAndFeeding #Crackleware #Ruyao #PuerhdotSK @tea
Client Info
Server: https://mastodon.social
Version: 2025.04
Repository: https://github.com/cyevgeniy/lmst