Tag Archives: aged ripe puerh

Puerh Rating: Cultural Revolution Series

Posted on by Yang-chu
14 Jan

The Puerh Junky Rating System (PJRS) takes on ‘12 Cultural Revolution Series.  This offering was first posted in spring of 2016.  At the time it was very much in that “so what” stage.  The Puerh Junky imbibed of it in those five years a total of four time and twice this week, being the second week of January in 2021.

Upon the second tasting in ’18, the CRS exhibited certain talcum notes, giving the impression it was going to take a turn for the perfumy type ripe but has now settled into the domain of richness with camphor.  This production is clearly getting better with age, so lets get down to it.

After three rounds the totals were as follows:

  • Aroma           8
  • Clarity            9
  • Sweetness   11
  • Viscosity        8
  • Astringency  12
  • Huigan          11
  • Qi                   4

Reflections on Cultural Revolution Series

The Puerh Junky has a preference for lighter ripes that demand less brewing time to get the most from them.  In the final assessment, the CRS is decidedly NOT that type of ripe puerh.  In fact, it was apparent in the fourth infusion which I pushed for a minute that it was decidedly better than the previous three because it had received the requisite time to sufficiently enrich the broth.

Increased brew time does not adversely affect CRS’s most outstanding attribute, smoothness.  The astringency/tannins noted in ’16 upon posting are no longer there.  Second is its sweetness, which is building with time.  Notably, as one digs deeper with each infusion there isn’t a big drop off in sweetness, while the huigan builds.  Camphor and sweetness express strongly in both the broth and the huigan, the sweetness such a presence that one my call for water to dilute the sugar.  It is a sugar sweetness, not molasses.  In fact, even though the camphor indicates a fair amount of aging and juicy storage, there is no darkness, yeastiness, or even humidity characterizing Guandong type storage.

The PJRS gave the CRS a low qi score.  However, it appears that its qi effects are considerably greater, though they come on rather slowly.  The sensation once it came on could be felt in both the head and the muscles of the neck and arms, giving that “need to stretch” sensation.

Conclusion

The Puerh Junky could hardly think of a more appropriate production to introduce someone to ripe puerh than the Cultural Revolution Series.  It is sweet and camphory without any hints of wetpile taste.  At the same time, given the trajectory of the offering itself, it is clear that it is at an interesting stage that is trending in the right direction for the seasoned ripe drinker, particularly ones who enjoy their ripes on the thick side.  Puerh Rating: Cultural Revolution Series

63/105, C

 

Puerh Rating: Orchid Vibe

Posted on by Yang-chu
19 Dec

The Puerh Junky Rating System (PJRS) takes on Orchid Vibe.  Offered in 2011, it represents LME’s continued reliable ripe puerh production style.  One overriding observation is a sweetness to LME’s ripe house style.  The Orchid Vibe is no exception.

After three rounds the total was as follows:

  • Aroma          11
  • Clarity          10
  • Sweetness   13
  • Viscosity       15
  • Astringency  14
  • Huigan         13
  • Qi                  8

Reflections on Orchid Vibe

Marshmallow and milk chocolate.  There’s a very interesting squinch of sour at the back end that makes it cheeky.  In later infusions the vanilla marshmallow fades into dark wood terrain that has a faint evocation of rubber bands.   There’s also a pervasive blanket of talcum throughout.

Conclusions

Orchid Vibe is a solid everyday drinker for those who like their ripes with a darker edge.  It shares attributes with the “55” in terms of sweetness and woodiness, but Orchid Vibe starts out with much more vanilla and marshmallow before expressing wood.  “55” is woody throughout with more camphor and tannins.  The sour element in this ripe makes it unsuitable for pushing, as previously noted.  It nonetheless strikes the Puerh Junky as being exceedingly well executed.  The qi on this is a super creeper, 15m later the effects were going stronger than during the session, headiness and started feeling hungry.  Puerh Rating:  Orchid Vibe

83/105, B

 

 

Ripe Steady: 55

Posted on by Yang-chu
10 Sep

Ripe Steady: 55 renders Kunming Tea Factory’s ’06 “55” ripe puerh cake to the Going Steady Method, GSM.  Inasmuch as it echoes of Dr. Frankenstein, never have I been more convinced of the rectitude of the GSM.

The “55” is commemorative ripe puerh, marking 55 years of the Zhongcha endeavor.  Flossed with golden buds and tagged with a big fat neifei, it is quite enticing.

This KMTF production differs from the iconic 7581.  It is more tannic and more camphorous.  As an insider note, it should be mentioned that the Puerh Junky has had this in two separate storage and possibly production batches.  The first batch was pressed much more tightly.  The second batch expresses a wood sap flair that is particular to certain ripe productions.  It is a petrol-esque taste and aroma.

Reflections

The idea behind the GSM is to make ripe puerhs taste as they actually should.  Although the variables of the PJRS are always in the back of my mind, it was not applied here.  That said, clarity came in at a five for two infusions.

Lightening.  That’s what I’d describe this as.  Both wood sap and high camphor notes express strongly, neither over powering the other, but both fierce.  Sweetness is there but the emphasis is on potent resins.

Day two the experiment proved NO better.  This might be due to it already being quite old.  Tanins expressed resolutely, as the puerh has been intentionally crafted.

Ripe Puerh?  Go Steady my friends.

Ripe Puerh: Going Steady

Posted on by Yang-chu
08 Sep

I started Going Steady with ripe puerh rather by accident.  I prepare a pot of ripe for my wife in the morning, repeating the process daily till the leaves are cashed.  I started doing this in earnest about six weeks ago, testing each day’s pot for the differences.

Without exception, by Going Steady the experience was better in terms of richness, sweetness, and camphor expression.

King of Camphor and Clarity.

It’s an intensified form of transformation, the pot roasting of puerh, the slow-cooking of shou, the way to get that humid feeling, yeah that humid feeling.

Did I tell you that in Malaysia the only tea they drink is puerh? Well. . . and black tea made by Indians at stalls, but if you’re served tea, it’s puerh.  The best puerh I had in Malaysia was served to me in a glass tumbler, filled about half way with no leaves.  It was light, sweet, and camphory.  The other places all served the same tasteless ink.

It was a Muslim restaurant.  All kinds of other sugary drinks to order.   No doubt that puerh had been getting TTP in the Malaysian heat– and humidity– for years.  A tumbler no less.

Here’s the deal.  I’m at the place where if a ripe does not exhibit camphor notes then I consider it substandard.  The main reason that ripes do not exhibit the camphor they should is because they have been poorly stored. . . by not living in Malaysia and by not being neglected by Muslims.  Oh, I can assure you that the Chinese have plenty of puerh safely tucked away in climate-controlled coveys and warehouses, but the neglect is what creates the stress to cultivate the qi.

The only way to solve the Malaysia Problem?  GSM: Going Steady Method.

Tread lightly into GSM by opening the leaves the evening before your morning session.  If you like the results, stop half way and start up again the following day with the same pot.  Since everyday you’re infusing the tea, you’re keeping the right microbial balance.  At the same time, all the sugars and dynamic processes hidden away by dryness get a chance to develop through a nice slow cook.

Ripe puerh? Go Steady my friends.

 

Puerh Rating: Bamboo Ripe

Posted on by Yang-chu
08 Sep

The Puerh Junky Rating System (PJRS) takes on 06 Bamboo Ripe.  The Bamboo Ripe is the only other humid-stored ripe puerh in the collection besides the Operation Macau.  The Bamboo is stored with a higher level of humidity.  Both express what I consider to be the absolute best that humid storage can offer without any of the distractions.

After three rounds the total was as follows:

  • Aroma          10
  • Clarity          15
  • Sweetness   14
  • Viscosity        9
  • Astringency 14
  • Huigan         14
  • Qi                 10

The ‘06 Bamboo Ripe is a serious production.  It is possible that the aroma could have rated a shade higher but there is no doubt that it is comparatively light in texture, particularly when warm.  It is clear that this was fully the intent of the tea master.

Brewing times for this ripe are longer, as the block formed within the bamboo doesn’t separate easily even after numerous infusions.  Counterintuitively, the same block crumbles easily with  the fingers.

So far it has brewed for a total of about six infusions over three days.  Each day the camphor and sweetness intensify along with the aroma.  It is glass smooth.  An extremely well executed puerh.

Total 86/105.  A 

Puerh Tuo Ripe: Operation Macau

Posted on by Yang-chu
09 Jun

Our Puerh Tuo Take covers ’12 Operation Macau, a 250g ripe puerh tuo.  Its one of the best ripe puerhs in the stash.  Below, I thought I’d explain why.

Operation Macau tuo is a much thicker and resolute ripe puerh than the Silver Peacock, both Xinghai TF productions.  OM used to express much more humidity but that has now faded in favour of a pronounced camphor candy taste. In contrast to 55, it is neither tannic nor woody.  It is more sweet, dynamic, and sonorous than the Black Brew.  I will confess, when pushed, it turns up some of those dreaded veggie notes.

In the recent sessions in brewing OM, I’ve noticed something interesting.  There are two types of ripe puerh, tuo or otherwise.  One type favours over brewing, takes well to a thermos and might be better in one.  The other type requires a measure of brewing sensitivity usually reserved for raw puerh.  Over brewing this type will not thicken the mouthfeel and will mute the dynamics of the tea.  The latter type are generally high quality ripes made from high quality puerh.  Operation Macau is a high quality ripe that must not be over brewed.

The aftertaste on the OM is outstanding for a ripe puerh.  Minerals, camphor, and sugar linger in the mouth.  It’s qi pervades the chest primarily, expansive and relaxing.  It rests warmly in the stomach.  Only four infusions to be cashed thoroughly.

 

Ripe Puerh Gaiwan Challenge: Day V

Posted on by Yang-chu
25 Dec

For the final day of the Ripe Puerh Gaiwan Challenge, I reached for Kunming TF’s “55“.  What can I say but that Day V was definitely the best.  First of all, the camphor notes sounded more resolutely.  The tannic attributes quite common to the 55 were not detected.  The brew comes out very round and sweet.  It compared quite favourably to the Boss Tuo in regards to the sweetness, fullness, candy like qualities along with a sparkling clarity and redness of hue.

By day three, I had begun to do the test using a porcelain and a clay cup.  There is a qualitative difference between the two.  The porcelain has a rounder quality which is more muting, whereas the clay is the opposite more amplifying.  The clay enhances minerality and can be the difference maker for a brew that might otherwise taste flat from gaiwan brewing.

I can see the virtues of brewing ripe puerh in a gaiwan depending upon one’s preferences.  I prefer clay because it produces a fizzier brew with more depth, something necessary for optimal appreciation of Xinghai productions like the Silver Peacock.  The notable exception was how the 55 performed, which was nothing short of stellar.

Riper Puerh Gaiwan Challenge: Day III

Posted on by Yang-chu
23 Dec

For the Ripe Puerh Gaiwan Challenge: Day III I chose the ’06 Black Brew Tuo.  I had it with a patient.  We both found it dreadful.  The taste was flat and gave the impression of puerh that had been stored in conditions that were too dry.  We only got through two infusions before moving on to some raw puerh.  At the very end of the second I brought out the clay cups and that made a positive difference.  Several hours later, I decided to give it another try and it was much improved.  The brew had depth and sweetness, more closely resembling its traits when brewed in clay.  The aftertaste didn’t last so long.

Ripe Puerh Gaiwan Challenge: Day II

Posted on by Yang-chu
21 Dec

For the Riper Puerh Gaiwan Challenge: Day II, I reached for the ’07 Mushroom Tuo Puerh.  Most notable are the mineral and clean dirt notes.  The aftertaste faded rather quickly.  The gaiwan revealed that the Mushroom Tuo might have been stored at the very driest edge of humid storage.  Sweet without the impression of a certain vegetal quality I pick up with clay.

Ripe Puerh Gaiwan Challenge Day One

Posted on by Yang-chu
21 Dec

It’s damn cold these past few days so I’m going with ripe puerh more than usual.  It dawned on me that perhaps a ripe puerh gaiwan challenge was in order.  For the next five days, I figure to sample some ripes and offer my impressions.  We’re starting with the ’07 Silver Peacock, XG.

The ’07 Silver Peacock, XG is already a very Zen ripe puerh.  Brewing in the gaiwan mutes a certain zing imparted by the clay.  At the same time, certain fruit notes that have been remarked upon by others was more evident.  The most surprising aspect of the experience was the contrast between the Zen broth and the strength of the lingering aftertaste, which is deeply satisfying and calming.  The experience seemed lighter than in my clay pot.