In episode 72, Denny & James review a deliciously dry-stored raw pu’erh from a new vendor, Tea Classico. The tea reviewed is a 1990s Menghai Grade A Tuo.
1990s Menghai Grade A Tuo Cha via Tea Classico [Episode 72]
12 responses to “1990s Menghai Grade A Tuo Cha via Tea Classico [Episode 72]”
whoa, I always thought that cabinet was farther back.
I wonder if you guys had a session with this tea prior to the “show time” or you guys are expressing what you think about the tea while drinking it for the first time. Personally, very often i have to try a tea quite a few times before i can tell what a tea tasted like and feel like to me, especially the aged tea. I don’t think i have heard you guys describing the “cha qi”, something that is kind of quite illusive to me (since i am fairly new in terms of tea experience). Is this something that you guys will attempt to describe it in the future?
Again, thanks for sharing.
Hi James, enjoyed the show. I was just wondering if you could point me towards where you get your yixing? It always look good quality and just in the size range I’m looking for.
Another great episode. I wanted to thank you for pointing out the fact that with older teas the first few steeps tell you more about the storage than the tea. That was incredibly helpful. I have had some trouble with older teas, but now know to steep them out and see what happens.
If you think the weather in Seattle can be nasty, try heat in the 90’s or more!
Keep the puerh episodes and articles coming.
You guys are great!
I would be interested to learn what are typical taste characteristics of both sheng & shou. This was alluded to in the video regarding sheng, but I would also like to learn how it applies to shou as well.
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