I think the biggest phenomenon today people picking and choosing their
puer. There was a time where getting your hands on any was the Holy
Grail. I also see some collective agreement on the way to think of
puer like storing. In 2003 I got my hands on several shu tongs of
what I called 'putrid piles of puer'. I could have used them for foot
warmers because they seemed to be still steaming. I surmise they came
via HK through regular distribution channels to appear in a grocery
store. I thought undrinkable then. Today the bamboo shells are
disintegrating and falling apart in my 10% humidity environment. I
think the then objectionable part of shu taste is now receeding to the
background. Its still a gritty cup. Im going to say by the time
Obama wins a second term there might be something. My biggest problem
with puer aging if you dont know what it taste like then now is only a
guess. Ive been going to puer tastings where people pull out 2000
sheng. I mentioned one winning all kinds of aging taste awards in a
magazine. It taste very much like my Black Gold. I keep my mouth
shut. lve mentioned a 93 wild loose sheng that I have that is so good
it has to be doctored. Part of that goodness could be the simple fact
it was high grade jungle leaf before the gold rush.

Jim

On Mar 6, 6:30 pm, icetea > wrote:
> I have noticed on the net many people are doing and sharing puerh
> trials/tests I think this kindof work is great. We really need more
> research on Puerhs.
....consult Google Groups...

On Mar 7, 7:57*am, wrote:
> I think the biggest phenomenon today people picking and choosing their
> puer. *There was a time where getting your hands on any was the Holy
> Grail. *I also see some collective agreement on the way to think of
> puer like storing. *In 2003 I got my hands on several shu tongs of
> what I called 'putrid piles of puer'. *I could have used them for foot
> warmers because they seemed to be still steaming. *I surmise they came
> via HK through regular distribution channels to appear in a grocery
> store. I thought undrinkable then. *Today the bamboo shells are
> disintegrating and falling apart in my 10% humidity environment. *I
> think the then objectionable part of shu taste is now receeding to the
> background. *Its still a gritty cup. *Im going to say by the time
> Obama wins a second term there might be something. *My biggest problem
> with puer aging if you dont know what it taste like then now is only a
> guess. *Ive been going to puer tastings where people pull out 2000
> sheng. *I mentioned one winning all kinds of aging taste awards in a
> magazine. *It taste very much like my Black Gold. *I keep my mouth
> shut. *lve mentioned a 93 wild loose sheng that I have that is so good
> it has to be doctored. *Part of that goodness could be the simple fact
> it was high grade jungle leaf before the gold rush.
>
> Jim
>
> On Mar 6, 6:30 pm, icetea > wrote:> I have noticed on the net many people are doing and sharing puerh
> > trials/tests I think this kindof *work is great. We really need more
> > research on Puerhs.
>
> ...consult Google Groups...
jim said "93 wild loose sheng....goodness ", you are right real loose
sheng from wild trees is great, and many in the last several years are
not from the wild trees, i call this tea wild loose green puerh, and
in the 1990s, puerh was cheap so it had to be good quality. i also
have some new real wild loose green puerh, and even some sun-dried
wild leaf, that look like autumn pile of dead leaves from a yard.
Anyone every play in the leaf piles and dad got mad for making a
mess? Any this tea looks terrible not scent when dry but when brew
ohhhhhhh very nice. the leaves are unrolled and brown.
I got some info/question please continue reading....

HELP guys i could be wrong ----Compressed Puerhs usually come with a
coding that is used as a way to ID the Puerh but the system is not
universal; but I will give an example if =8761-423, the first two
numbers represent the year the recipe was started 87 means 1987, next
number is the maturity/size of leaves used, higher the number the
older the leaves, "leaf grow before harvested", so the 6 is medium age
leaves used, forth number is the factory 1- Kumming, 2- Menghai, 3-
Xiaguan, 4-Lancang, 8- Haiwan, in this case 1 so Kumming. The number
after the dash is the recipe year "first year, second year.." the
number is 4 therefore the recipe 87+4 is the year it was made 1991.
The last numbers are the batch number "first batch, second batch", in
my example they made a 23rd batch wow! This is just an example.
----------icetea (03/08/09)---------------------

I also have a 98 wild sheng. Both dry and wet look like shu. I have
sheng from 2000 that is wasting my time if I go by that comparison.
At the time I could have cheaply loaded up on both but I thought the
aged stuff was supposed to be expensive. The 93 is intoxicating, the
98 nearly so. Ive only called one other tea intoxicating.

The third number (your 6) I refer to as grades. 1-4 premium 5-9
bulk. As you know all Chinese teas are graded. Somebody identifies
the top quality to mundane which is relected in the cost. They might
be right or wrong. If I read between the lines it is more directly
related to availability than somebodys taste.

Jim

On Mar 8, 5:30 pm, icetea > wrote:
> On Mar 7, 7:57 am, wrote:
>
> > lve mentioned a 93 wild loose sheng that I have that is so good
> > it has to be doctored. Part of that goodness could be the simple fact
> > it was high grade jungle leaf before the gold rush.
>
> > Jim
>
> > On Mar 6, 6:30 pm, icetea > wrote:
>
> jim said "93 wild loose sheng....goodness ", you are right real loose
> sheng from wild trees is great, and many in the last several years are
> not from the wild trees, i call this tea wild loose green puerh, and
> in the 1990s, puerh was cheap so it had to be good quality. i also
> have some new real wild loose green puerh, and even some sun-dried
> wild leaf, that look like autumn pile of dead leaves from a yard.
> Anyone every play in the leaf piles and dad got mad for making a
> mess? Any this tea looks terrible not scent when dry but when brew
> ohhhhhhh very nice. the leaves are unrolled and brown.
> I got some info/question please continue reading....
>
> HELP guys i could be wrong ----Compressed Puerhs usually come with a
> coding that is used as a way to ID the Puerh but the system is not
> universal; but I will give an example if =8761-423, the first two
> numbers represent the year the recipe was started 87 means 1987, next
> number is the maturity/size of leaves used, higher the number the
> older the leaves, "leaf grow before harvested", so the 6 is medium age
> leaves used, forth number is the factory 1- Kumming, 2- Menghai, 3-
> Xiaguan, 4-Lancang, 8- Haiwan, in this case 1 so Kumming. The number
> after the dash is the recipe year "first year, second year.." the
> number is 4 therefore the recipe 87+4 is the year it was made 1991.
> The last numbers are the batch number "first batch, second batch", in
> my example they made a 23rd batch wow! This is just an example.
> ----------icetea (03/08/09)---------------------

On 2009-03-08, icetea > wrote:

> Compressed Puerhs usually come with a coding that is used as a way to
> ID the Puerh but the system is not universal; but I will give an
> example if =8761-423,
[....]
> the number is 4 therefore the recipe 87+4 is the year it was made
> 1991. The last numbers are the batch number "first batch, second
> batch", in my example they made a 23rd batch wow! This is just an
> example.

Actually, the first number of the batch number is the last digit of the
year the tea was made in.

so 801 could be 2008, 1998, or 1988, etc., but usually it will be fairly
easy to tell which of those it is based on the aging condition of the
tea and the style of the wrapper.

w

--Actually, the first number of the batch number is the last digit of
the
year the tea was made in. ---

so you think i am correct about the other numbers, could you give some
links where you found the info,

here are some links
http://www.pu-erh.net/

http://www.858tea.com.tw/index.asp

--icetea


On Mar 9, 11:07*am, Will Yardley >
wrote:
> On 2009-03-08, icetea > wrote:
>
>
>
> > Compressed Puerhs usually come with a coding that is used as a way to
> > ID the Puerh but the system is not universal; but I will give an
> > example if =8761-423,
> [....]
> > the number is 4 therefore the recipe 87+4 is the year it was made
> > 1991. *The last numbers are the batch number "first batch, second
> > batch", in my example they made a 23rd batch wow! This is just an
> > example.
>
> Actually, the first number of the batch number is the last digit of the
> year the tea was made in.
>
> so 801 could be 2008, 1998, or 1988, etc., but usually it will be fairly
> easy to tell which of those it is based on the aging condition of the
> tea and the style of the wrapper.
>
> w

On 2009-03-10, icetea > wrote:

> so you think i am correct about the other numbers, could you give some
> links where you found the info,

That's mostly from memory, but I'm probably basing it mostly on info
Chan Kam Pong's book ("First Step to Chinese Puerh Tea"), and various
print articles and forum posts.

w