tag:blogger.com,1999:blog-1693176331381554957.post7331342002372010351..comments2024-03-23T10:16:21.093-07:00Comments on MattCha's Blog: 1980s Menghai "7572" PuerhMatthttp://www.blogger.com/profile/02736984697520031171noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-1693176331381554957.post-19867887573140697112011-02-04T21:27:13.683-08:002011-02-04T21:27:13.683-08:00Marshal'N & Brandon,
Regarding the stora...Marshal'N & Brandon,<br /> <br />Regarding the storage of the 7572 cake, today Daniel emailed replying to the question of storage. He claimed that they were stored in Hong Kong under unintentional wet storage (is it still considered traditional storage if it is unintentional???).<br /><br />He called it "quasi-wet storage". It was wet enough for some of the cakes to develop "a faint sign of moldiness". He said that 10 of the cakes are a bit more effected by the storage than the others- an effect of the unintentional wet (traditional?) storage. The last nine years they have been under relatively dry storage in Vancouver.<br /><br />PeaceMatthttps://www.blogger.com/profile/02736984697520031171noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-13755806320419216472011-02-03T23:15:47.513-08:002011-02-03T23:15:47.513-08:00Marshal'N,
If there is one thing in the worl...Marshal'N,<br /> <br />If there is one thing in the world one knows to be true it is this- Brandon is always right (he is also as wise as he is right).<br /> <br />As far as this cake goes, it definitely showed less movement from infusion to infusion than any sheng Manghai of the same age. But this shu definitely had more richness to it.<br /><br />Thanks as always for swingin' on by. Your post on traditional storage was classic Marshal'N- excellent.<br /> <br />PeaceMatthttps://www.blogger.com/profile/02736984697520031171noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-88116854942916445902011-02-03T16:17:11.599-08:002011-02-03T16:17:11.599-08:00Traditionally stored cooked pu can be surprisingly...Traditionally stored cooked pu can be surprisingly good. I think Brandon's right -- 7572 is pretty boring and lame otherwise.MarshalNhttps://www.blogger.com/profile/16776398824139018801noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-74992143289897175412011-02-02T16:34:25.191-08:002011-02-02T16:34:25.191-08:00LPR,
Think you just expressed it nicely. Thanks....LPR,<br /><br />Think you just expressed it nicely. Thanks.<br /><br />Petr Novak,<br /><br />One doesn't usually comment on the comment that "One usually doesn't consume much shu puerh, indulging only occasionally"... Hahaha<br /><br />It is true that there is a definite bias on Blogs leaning in favour of sheng puerh, with the exception of maybe Bearsblog. Each blog definitely influences the others, intros to shu puerh reviews don't get spared.<br /><br />Good eye. The lid of this pot is cracked. It really changes the feel of the tea sessions. It is one of those cracks that just slowly gets bigger. This is how these living teawares impact the look and feel of the tea session.<br /><br />PeaceMatthttps://www.blogger.com/profile/02736984697520031171noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-18397636717225562012011-02-02T13:19:50.412-08:002011-02-02T13:19:50.412-08:00Hi Matt, I looks like very pleasurable ripe PuEr.....Hi Matt, I looks like very pleasurable ripe PuEr...it is interesting like almost all tea bloggers start their posts about ShuPu with sentense like you did (One usually doesn't consume much shu puerh, indulging only occasionally...) I have few ripe Puers I like to dring but talking about them I will probably looking for similar sentense too. I have not conclusion from this yet I only find it interesting...<br /><br />Is your lid on the teapot with crack? if yes I am sorry, it is nice one.<br /><br />I was also delighted at your "overnight" steeping. I like to do that with some sheng, shu, oolongs and sometime the tea gives its best like this.<br /><br />thank you again for your work here.<br />best<br />PetrPetr Novákhttps://www.blogger.com/profile/11517473309667122386noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-78709013330028871462011-02-02T11:09:49.656-08:002011-02-02T11:09:49.656-08:00What a beautiful gift this posting is, both in the...What a beautiful gift this posting is, both in the description and the photos. I am full of gratitude :) more than I can express :)LTPRhttps://www.blogger.com/profile/10754182842876404262noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-35719753194426175512011-02-02T08:30:45.192-08:002011-02-02T08:30:45.192-08:00Brandon,
Heard something like that before but per...Brandon,<br /><br />Heard something like that before but personally have never tried one of those older dry stored shu. This cake was a bit surprising in its richness and depth. It is no surprise though, Daniel's selection of aged cakes is pretty solid.<br /><br />PeaceMatthttps://www.blogger.com/profile/02736984697520031171noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-21445795323460180052011-02-02T02:22:07.345-08:002011-02-02T02:22:07.345-08:00Sounds like your cake was humid stored for some of...Sounds like your cake was humid stored for some of these years. Your lucky day - dry aged 7572 can number among the most boring things on the planet.Brandonhttps://www.blogger.com/profile/12488837689684359400noreply@blogger.com