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sheng [24.12.2021:1459] – 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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    * 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 (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.   * 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: 24.12.2021:1459