I've recently tried a ripe Puerh called '2016 Rong Pu. I'm fairly new to tea Puerh and drink ripe exclusively. It's my absolute favorite of all samples I've ordered. I've got a few more to try before I order a full cake but I really love it. It tastes a bit like dehydrated cereal marshmallows. I was wondering if that's relatable to anybody, and if they have ever found similar experiences in other ripe puerhs. Is this what they mean when they say sweet puerhs? Also, as I try to understand what I like, I've been reading about where storage happens. I can't seem to find any details on that from cspuerh where I ordered. If anyone has any insights I'd love to hear it. Thanks!

I'm new to puer and have had a relatively hard time with moderately aged shengs and a very hard time with shous.

I enjoy greener oolongs, particularly the calming cha qi they have. I've heard that young sheng very often has an intense, calming cha qi, and this has me very curious about it, particularly because I enjoy green teas and wouldn't mind a little bit of extra intensity/astringency.

Anyway, where can a fella get some of that good, fresh, calming, focusing, good-to-start-with young sheng?

Puer tea drinking may seem like a niche interest, but there is at least an online community dedicated to it, including YouTube channels, Reddit threads, and various forums. Additionally, there is no shortage of vendors offering puer teas. Despite this, it's likely that your specific needs are still not fully addressed. One major concern I have is the inability to consistently verify the quality of the teas I purchase. Occasionally, I discover a batch that is exceptionally good, which naturally raises my expectations for the next purchase from the same vendor. Unfortunately, subsequent batches sometimes prove disappointing.

What other concerns do you have?

• Authenticity
• Storage and Handling
• Transparency
• Pricing Fluctuations
• Counterfeit Products
• Limited Vendor Information
• Anything else?

From YS, love the color, taste and smell. The steeped leaves smokey smell is so strong. Can steep all day and get a lot out of these 3 oranges stuffed with tea. New to Puerh and of course fell in love. Simple setup for now, everything was thrifted or given to me as a gift.

My first sheng from Jingmai Mountain. Great lightly aged autumn harvest tea from a high elevation ancient tea tree garden (the description said the trees are 800-1600yo). Young sheng astringency is still very much present. Crazy mouth watering cooling sensation. I don't usually like young sheng, but this is an exception. After a few steeps the astringency gives way to nice minty sweetness. Would definitely recommend for young sheng drinkers.

I'd like to try it today but can't figure out how to brew it.

I heard about some top puerh factories, such as Dayi and Laotodghzi. If I’ll buy cakes from these brands, does it means the high quality of each cake’s raw material? Asking for somebody’s experience with this brands, maybe other famous brands.

So, I've had this 2021 W2T Bosch for probably 2 years now. I've drunk it many times, mostly western style steeping, so I have a decent idea of the flavor profile (floral, honey, resin-y). It's been a bit of a long stretch since I've done gong fu steeping, but I decided to break it out today. And the mouthfeel was reminding me so much of milk in an uncanny way that I wonder if I've done something wrong to this tea. I was also getting a weirdly strong basil(?) aroma on the very end of the huigan, which again, I've never experienced before either with this tea or really any tea that doesn't literally have basil in it. Otherwise, it's definitely a lot flatter in flavor than I remember it being, which I would guess is just my storage situation not helping. If it is my storage, is there a way that this tea can come back alive, or should I just write it off? I do have a few more variables to test to be sure, but it was just such a genuinely confusing session that I thought I'd ask.

Has anyone had a similar effect happen to them? I haven't been into puer long enough that I've noticed my personal storage affect the taste like this before.

Hi,

I will very soon finish my PhD and thought this was te perfect excuse to invest in a bit more of an extensieve tea cake.

My main goal is to slowly age it and only drink it on special occasions. I live in the nethetlands so the relativeren humidity is always somewhere betweet 60 and 70% and the temperature of my living room rarly exceeds 28 degrees celcius (normale its ~20 C).

Anny suggedtions for eiter a shou or sheng puer that will be suitable for this? (Of course a white tea would also be a solid option)

I've been drinking puer for a few years now, mainly blended stuff from W2T. The problem is I don't know much about the regions that puer is grown in and how that can effect the taste. What vendors offer good regional puers that I can try to learn more about how terroir affects puer taste? I find the idea of terroir really interesting and I would like to learn more about it!

Tastes a little like custard and cucumbers. Zero astringency.

I buy a lot of 25g samples and sometimes I’ll split the pack into four 6.25g servings, and sometimes I will do three 8.3g servings. All in either a 100ml pot or gaiwan.

Do you feel 6 grams is enough to get a representation of what the puer should offer, or is 8 grams the preferred gram amount?

I have heard this term in several places, but i can't find an explanation of what specific processes done to make a ripe puer Menghai style or what differs it with other ripes. I have an assumption that it has to do with the fact that Menghai is the birthplace of ripe puer and therefore it is the traditional style.

Hello all,

Does anyone have any good online sources for tea from Da Zhong Shan, Lincang, specifically any 2024 early harvests?

Thanks in advance

What is y’all’s most astringent while still being complex sheng puer cha? I love the astringency and I have been loving this 2011 LBZ I got from YS but it’s almost gone and I need more but I don’t want the same cake.

Hey dear community,

some years ago I had a nice Puer tea ceremony in china. After we finished one tea the leaves were used to evaporate them which releaved a very nice aroma. I can not really describe what thing was used to evaporate the leaves. But looked really traditional. Also I can not remember anymore if it was just burnt or how it was done.

Does anyone have an idea what this could be? Did someone already try to do „incense sticks“ from used leaves or even dry (read to drink) tea leaves?

Warm regards