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sheng [04.11.2021:1529] – aequiviniussheng [16.12.2024:1710] (current) – aequivinius
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 +=====Niklas Tasting=====
 +   * 1 BW (20 XI 24): Yiwu, quite old. Mahei 2009, typical Yiwu, not a moist, clean aging. Leaves still quite compact, peppery; very pleasant, round, balsa wood and wood polish, maybe even olive. Cup honey amber, very timid nose, maybe apricot skin. Hay. After a while also Alpenkräuter. Mouth light, no astringency, little body, just a suggestion of sweetness. Quite long echo. Again, Alpenkräuter-Tee, especially the mint. A rocky-ness, a tart honey on the sides. Now there's a little astringency on the sides, after all.
 +   * 2 BW (20 XI 24): Guafangchai (like Chawanshu from ML is from there, quite hyped). Huangpian means big, older leaves, which makes the tea milder and more ageable. 2005. A bit of a moister aging, less clean. Quite bit leaves, dark. More of a shou nose. Kerzenziehen, dried raisins. Slightly darker cup, wood floor nose, mushrooms (dried shitake); katsuboshi big time! Dried apples? Slender cup, a faint sourness, also no astringency at all. Dashi taste, again, bonito, wood. Black garlic? Dried roses?
 +   * 2 BW (16 XII 24): deep orange-ocre colour; a bit of a shou nose, very ripe apricots, squid ink. Old ship, duck shit, nut oil. Very tame cup, a bit leather, old temple wood.
 +   * 3 BW (2 XII 24): Manzhuan Taozi 2016. That's north of Yiwu. Supposed to have a peach note. Yiwu, quite old. Woody, waxy, velvety, sweet nose. Like nougat or Turkish delight. Cup: So sweet and light. Like drinking Japanese water. Good texture. As it chills a bit more flower water, dried roses again.
 +   * 4 BW (2 XII 24): Bangwei 2013. Not from Sichuanbanna, also by Jo. Rocky, dark green bitter, also sweet, tobacco? Cup again quite sweet and full, a bit more waxy, but no bitterness at all. As it chills more woody substance.
 +   * 5 BW (16 XII 24): LBZ 2016. light amber honey colour, very dense nose. Slightly sweet, pain de mie, a bit sea tang, tar in the sun, blonde tobacco. Hello bitter cup! Green, rocky. Lots of returning sweetness. Quite heady!
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 +
 =====Summary===== =====Summary=====
    * **History**: Oldest trees around 1000 years old, puer produced since a couple of hundred years; shou since the 70s.    * **History**: Oldest trees around 1000 years old, puer produced since a couple of hundred years; shou since the 70s.
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- 
-   * Wishlist:  
-         * MLs Yiwu Gushu to compare the others to, and MLs MED (2018), which is fucking insane (but not so long). Maybe rather the Mi Bu the cool kids talk about? 
-         * factory teas to compare / to replace the Blue Mark 
-         * MLs jubilee LME 
-         * WLS 13 
  
  
-====Lincang====+=====Lincang=====
    * Northern-most puer producing region, Bingdao comes from here. Green and bitter.    * Northern-most puer producing region, Bingdao comes from here. Green and bitter.
    * I had one a ST: floral, representative of Lincang, not good for aging, Maiglöckchen. I liked this, very drink-y tea (17 VII 18)    * I had one a ST: floral, representative of Lincang, not good for aging, Maiglöckchen. I liked this, very drink-y tea (17 VII 18)
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-====Puer====+=====Puer=====
  
 ===Puer, Lancang, Jingmai=== ===Puer, Lancang, Jingmai===
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-====Xishuangbanna, Menghai====+=====Xishuangbanna, Menghai=====
  
 {{ ::xishuangbannacounties.jpg?direct&400 |}} {{ ::xishuangbannacounties.jpg?direct&400 |}}
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-====Xishuanbanna, Mengla====+=====Xishuanbanna, Mengla===== 
 + 
 +===XSB, Mengla, Yiwu Xiaoshu Mini-Tong (2020) (ST)=== 
 +   * Western (17 VI 22): Not much of a nose, very bright and easy primary aromas of petrified peach, clay rock; chlorophyl bitterness and honeyed licorice. Leaves a nice tingling on the tongue; decent texture, very centered to the front; quite lacking in the back. Quite round and nice, a bit easy and young.
  
 ===XSB, Mengla, Yiwu, Man Zhuan (蠻磚 / 曼庄) (2014) (ST)=== ===XSB, Mengla, Yiwu, Man Zhuan (蠻磚 / 曼庄) (2014) (ST)===
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    * **If you're reading this it's too late** from white2tea (24 VIII 19): nice, classy, young puer nose. Petrified apricots, cut grass in the sun; hay barn honey. Good aroma, certain vibrancy, honeyed texture; hot rocks. Lasting sweetness. Recommended as a easy peasy, sustained puer. Proprietary white2tea blend.    * **If you're reading this it's too late** from white2tea (24 VIII 19): nice, classy, young puer nose. Petrified apricots, cut grass in the sun; hay barn honey. Good aroma, certain vibrancy, honeyed texture; hot rocks. Lasting sweetness. Recommended as a easy peasy, sustained puer. Proprietary white2tea blend.
    * **2019 Dangerfield** (white2tea sample) (28 VIII 19): quite bitter and woody, but powerful. They say it's a blend to represent the poor man's naka.    * **2019 Dangerfield** (white2tea sample) (28 VIII 19): quite bitter and woody, but powerful. They say it's a blend to represent the poor man's naka.
 +   * EoT 2021 Club Cake (Honey & Razor) (24 XII 21): A blend from Yiwu, purple variety, with contrasting Lao Man E and Man Xin Long from Bulang. Spring and autumn material. Tinned peaches in the nose, but very light, present, clear. Sandy beach. Fried broccoli. Cup nice tension, some sweetness, some bitter clay structure. Very nice tea, very round.
  
 ===Unsorted=== ===Unsorted===
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    * **ST baby tong** (Bulangshan Zhangjiasandui  Lao Taidi) (26 IX 19) (Western): Very full, deep nose; fruity a bit, but also lots of stone. Quite light, slightly dusty-mineralic in body; dried herbs finish. Lingers very long. Brutally long!    * **ST baby tong** (Bulangshan Zhangjiasandui  Lao Taidi) (26 IX 19) (Western): Very full, deep nose; fruity a bit, but also lots of stone. Quite light, slightly dusty-mineralic in body; dried herbs finish. Lingers very long. Brutally long!
    * **Yibang 2018** (ST, Western tasting 29 IX 19): dry, stoney, almost a tad dried fish nose. Licorice bitterness, but dried mangos also. Very thick soup, sweetish and behäbig.    * **Yibang 2018** (ST, Western tasting 29 IX 19): dry, stoney, almost a tad dried fish nose. Licorice bitterness, but dried mangos also. Very thick soup, sweetish and behäbig.
 +
 +===Mangzhi (2021 Spring) (ST)===
 +   * Western (7 XI 21): leicht speckig, bacon, mineralic; irgendwie auch Wundkruste, körperlich. Cup quite dry, but lots of tannins, lots of tingling, very long presence. As it chills, it does get an oyster leaf note, a certain basic-ness akin to seaweed. Jasmine?
 +
 +===Manzhuan Gushu Guoyoulin (2021 Spring) (ST)===
 +   * Western (7 XI 21): ganz leicht rauchig, a bit of demure also. Cup light, cucumber water. As it chills it thickens, decent, long-lingering minerality. Slightly salty.
 +  * Western (4 XI 21): quite faint, a bit of plum cake? Cup also sweet, but a bit more structure, bitterness, woodiness to it. It's marginally more bitter than the Banghwei.
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 +  * Western (17 XI 21): EoT club 2008 Bulang, very compressed, pure old trees. Oh, this smells quite shou-like, but also slightly fruity, prunes, kyara, fish sauce. Dark certainly; cup quite round, not too conspicuous, but pleasant and with a long lasting spicy incense presence. Somewhat watery (but maybe my retronasal pathway is just blocked from the cold?)
 +  * Western (17 XI 21): Lao Cha Tou, tea nuggets from shou processing which aren't suitable for pressing. Nose quite intense, Laphroaig iodine, puss and shit. Cup less problematic, quite mellow and round.
  
Last modified: 04.11.2021:1529