Are You Skeptical About Puâer?
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- Äas pĹidĂĄn 8. 07. 2021
- Not sure what all the Pu'er craze is about? Join Jan in his journey toward acquiring the taste for Pu'er, as he and Gabriele try Kuzhushan 2012 and to discover the advantages of fermented tea. A perfect introduction for those ready to dip their toes in the Pu'er world.
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I really like the way you described sheng puer, "being closer to nature". Sheng puer is very different from most other teas: with wulong, hong cha, .... You are trying to create a certain aroma with every step in processing. For example dancong, from whitering, then rolling, oxidation, sha qing, drying and roasting, your goal is to maximize the aroma and "create" a tea, like an art.
On the contrary, sheng is not trying to be something like this, the goal of the processing is to let the leave speak (I'm talking exclusively about young Sheng). Of course there are exceptions, for example slightly smoky or roasted tastes in sheng, but that is often due to bad processing. You can manipulate the taste of puer tea slightly by the withering, do it longer or shorter, and you can have a short and hot sha qing or a cooler and longer, which will result in slightly different taste. But the main point is that the processing is very transparent, you taste mainly the plant and the leave, not the processing.
That's why the quality of the tea leaves are much more important with sheng puer than any other kind of tea in my opinion, of course, every tea will taste better if the leave quality is higher, but with Sheng you can tell very easily if the trees are from a taidi or shangtai plantation or from a forrested tea garden, the age of the trees can also be tasted with some experience.
The quality of a sheng lyes not in its aroma and flavour (although both can be quite good in my opinion), but in less accessible qualities. The mouth feel of a gushu sheng can be very impressive for example, and the aftertaste is the most important quality of a sheng in my opinion. To name a word/concept: hui gan, the quality I like most about sheng. Sheng puer lyes "byond" fancy aroma and flashy taste, I'm not saying it's superior, but you have to look deeper into the tea to find the qualities that make it fantastic.
I'd like to add an analogy. For wulong, the tea leaves are the paint and the finished tea is a picture. The tea master is the painter and you 'taste' the skill of the tea master.
With a sheng puer it's different, the painting is not a painting, the paint has just been put on the frame, the picture has only one colour and that's it. What you will see is not a wonderful painting, but the quality of the paint, how saturated is it, does it glow in the sun or is it grayish and bad quality.
I really love puer. Only been drinking it for maybe a year but I immediately really liked it.
I liked green tea alot, and I really enjoyed younger raws. The strength and power they offered and how active they were in the mouth was something I was fond of.
I am not a huge ripe fan though
Then we should made a new video: Are you skeptical about hei cha? đđ
In wine we talk about texture. I find often sheng has firm texture and remids me of white burgundy.
Texture is certainly an important aspect in Pu'er, both sheng and shu. I'd say that firm texture is good description for most middle-age and vintage shengs, although for fresh leaves I'd not always use that term or, maybe, only to certain types, like classic Yiwu taste.
I did not enjoy puerh at first. Eventually, I tried again and realized that it was the quality of the tea I had tried. It's now the type of tea that I drink the most. Storage can also complicate things. I really prefer dry storage rather than wet.
I also rarely enjoy wet storage, although there has been a growing trend recently in the western world. I am still not convinved that the leaves can profit of a composting wet storage though.
Very interesting topic!! A few months ago when I had my first session with a sheng puerh I was a bit disappointed too, I thought "well I can drink it, it's not bad but definitely nothing special" and I thought maybe it's just some lower quality sheng, but now I'm slowly beginning to understand and really enjoy the character of sheng, today I quite love the very same sheng I was disappointed about in the beginning. I'm still totally new to sheng, tried maybe 5 different ones, but I believe it is a very different tea type than the others. It seems to me as if you had to look for its quality in kind of a different layer of taste/aroma to enjoy them. If you look for it in the place where it lies with oolongs and the other types, you may be disappointed. I hope I will learn to appreciate them more and more..
I hope we will both learn to enjoy puâer
Pu'er is probably the tea that requires more time for truly appreciating it. You cannot speed up the process to much. To me, whe. I started with tea, it helped a lot drinking pu'er with other fellow tea lovers. Hearing they comments while I was tasting tea from the very same pot.
@@nannuoshan @nannuoshan oh yes, that would be perfect... but listening to your videos helps too :D ...and yes I guess some patience and attention is required but given those, it is remarkable how one's taste can change/evolve within a few sessions, and as you say, that evolution can probably continue for a long time.
Great video! When it comes to younger Sheng, Kuzhushan has been one of my favourite regions for quite a while. It's one of my go-to teas to serve to people who don't usually drink Pu'er, so I think you chose the perfect tea for this occasion! It's very approachable, but it hides a good deal of complexity underneath the surface.
Ah,I didn't know that you are into Kuzhushan; glad to have chosen a good beginner cake... with some luck.
That cake has an excellent QPR in my sight ... unfortunately they haven't smelled at the dry leaves shaked in a wet and hot gaiwan, which smells surprisingly wild, like a wild arabian horse smoking a shisha, yet non of that remains in the taste of the tea, which is great, especially for that price. In my opinion it beats Scott's Kuzhushan regarding interestingness and variedness compared to other regular shengs.
@@G-K-X, "like an Arabian horde smoking a Shisha"... What did You smoke, Jo? đ I wish I had the tea with me to smell at the leaves... Tomorrow I will shoot a video about the 2007 100g Bing cha from Dian Hong Group (Fengqing factory). That also has a strong fragrance...let's see how it tastes
@@G-K-X That sounds fascinating! Yeah honestly, for that price per bing, you definitely can't go wrong with Kuzhushan.
@@nannuoshan Not a horde, a horse indeed!
PS: Congrats for winning the EM!
PPS: That 07 Fengqing has an impressive power, when I measured that correct. I would much rather call that one for lovers of intense, semi-aged pu'er, and not the 642, which I would call for lovers of balanced semi-aged pu'er.
I'm still skeptical about Pu Erh. Love most real styles of tea (not flavoured) but Pu Erh tasted like 'Eygptain mummies' to me. It should have been at least ok quality PuErh and lets face it it is exactly the same with (esp. green tea) that most cheap stuff ithat people are introduced to is quite bad. Got curious about PuErh again (I think because it's grim winter and I'm bored) but I spend a fair bit of money on teas I like so not particularly keen to start investing or get obssessed with a new expensive area of tea. I don't doubt I could learn to like quality PuErh; it is often things that initally offend that one often likes most given time although like some else said probably just not my thing
Uh oof. I only really like younger and more powerful sheng puers. Sometimes a sweet floral young one as well. But i have had found my peace with aged ones.
I love shu. Even more the purple variatys.
More me its all about texture texture texture, a bit of this punch some shengs have and the mood you get after having a long session of puer
I see your point with "texture, texture, texture." I wonder if it is texture that wet-storage lovers seek in their brew. I rather prefer texture is Shu Pu'er than wet stored Shengs. Wet stored can be quite smooth, but they come to my palate with off-tastes associated with the texture. Speaking about wet storage here are related to the comment of @tea for me please.
@@nannuoshan wet storage huh. i never really deep dived into wet and dry storage. whats that wet taste you are talking about? i never had them side by side. i´m still in the middle of falling into rabbithole after rabbithole in oolongs... i just made it out of the TGY rabbithole after 3months only TGY and *plopp* fell down into taiwanese oolong rabbit hole :D.
@@sexysupportgroup345, those are better rabbit holes to fall into, than the wet storage hole đ. Enjoy the Taiwan oolong, there is so much to discover there... and, in my opinion, they are way better than modern tieguanyin.
@@nannuoshan i can confirm this :D. i just cant stand any further floral green oolong. ive had too much :D
@@nannuoshan Texture certainly plays into it - some of these more heavily stored teas can have a texture that feels almost smoother than water. Another factor is that more heavily stored teas are a lot easier on the stomach for me. Another factor is fairly unique flavours that, from my experience, are almost impossible to find in very dry-stored teas - some examples would be marzipan or incense. Lastly, one thing I think is very important when it comes to good Pu'er is that it should be coherent. I think overall, it's easier for a tea with heavier storage to have a more coherent flavour profile. In dry stored teas, I've sometimes found certain flavours to be clashing in a certain sense.
(Although I should be specific and mention that the kind of storage I'm talking about is still mostly natural storage - it's just done in regions with higher humidity and temperature. While I'm not opposed to things like HK traditional storage, I don't particularly enjoy the overly dank flavours either. My personal preference would probably be a tea that was initially very strong/intense (think something like a Xiaguan Iron Bing), briefly received HK traditional storage, and was then sent to a place like Taiwan or Malaysia for natural storage afterwards.)
well, I think the flavors that can be found at Pu Er are not really mine or a Pu Er tea is much more expensive than a black tea in the same flavor direction,
for example, and then I prefer to go for the cheaper one. But I drink yellow tea, and it is also a little fermented.
I don't have that much money and therefore prefer to buy cheap teas that taste good to me and a few higher quality teas with a good price / performance ratio
Then I buy which are priced between cheap and higher quality.
I had already tried a few 7-12 ⏠teas that weren't really better than the cheap teas that cost between 3 and 6 ⏠in tea shops.
I like to try out sets because some of them are a good starting point to try out a tea direction and are a bit cheaper than buying them individually.
The most expensive tea I had bought up to now was an Oolong for 15 ⏠for 50g, it was also available in a set, but the other two Oolongs didn't appeal to me there.
I prefer to buy in small 50g quantities because I rotate a lot and prefer variety, but only when 50g costs half of 100g.
Pu'er is not a tea that everyone likes, and it is ok like this. The tea world is good because varied. Many tea lovers, soon or later, end up loving pu'er, but there are also those that don't like it and never will. As for the price, Pu'er is actually quite cheap by the gram, but often sold only in large quantities, like a whole 357g cake. But certainly it is not easy to find high-quality, hand-picked tea for less than 15 Euro / 50g, no matter which variety. At that price tag, I agree, you are better off with black tea which offer the best quality at low price.
May I ask why you deleted my comments when you asked for them?
We don't delete comments unless inappropriate and did not delete your. Sometimes though, CZcams automatically deletes comments that are considered inappropriate.
Justvfound your comment in my email spam, but it is not in the "for review" folder on youtube. Not sure what happened here. Here is the one I found in the email, is the one you mean?
K B-Go
I live in a place thatâs currently going through a surge of COVID infections and so I got interested in puers from having too much time online. I bought almost 100 different cakes and tuocha from various sources and even got samples. It looks like puer can never do for me what oolongs can - especially Taiwanese oolongs and dancong. So puer SOUNDS romantic - but flavor wise itâs just well, to put it, mildly, mediocre
@@nannuoshan yes. This is the one.
@@KB1.1, youtube's mysteries. Nothing bad about your comment, I don't know why it disappeared. I love your comment for one very reason. When asked about my favorite tea I always answer with a list of three, as I cannot decide which one comes first: Dancong, Taiwan oolong, sheng Pu'er. Traditional Taiwan oolong and dancong are superior in terms of aromatic compounds. The processing of oolong, in which the leaves are rubbed against each other, bring out that juicy taste. Moreover, Dancong have anvadded minerality, a sweet-sour taste, which add complexity.
It's not high aroma that pu'er lovers appreciate in the tea. If you search those in Shengs, you will be disappointed. That's why it takes so long to appreciate them... They are not very intuitive. Pu'er have a wild taste profile, they are closer to nature than any other tea. Complex, energetic, often bitter with sweetness emerging from it.
@@nannuoshan I wish I could read an exhaustive essay on the qualities of puâer (or at least the qualities I should look for) that will allow me to try to discover to some extent why they appeal to people - can you recommend a web page/source? I have continuously drunk them in the past few days gongfu and grandpa and regarding viscosity, caffeine/theine kick, back of the throat feeling, astringency - I still have not been able to decide why theyâre supposedly SPECIAL. My family and I are eager to enjoy them more because like I mentioned earlier we have TONS of the stuff. Let this be a lesson for all who read: never blind buy full cakes and tongs of puâer. Always buy samples first.