2010 – Royal Court Gong Ting – Menghai Taetea Ripe Pu-erh - 200g
*This may not be the proper english name for this puerh, I just roughly guess the translation











Had some samples b4 buying. Very 'ooomp' kind of taste. Flavor is very strong. Can feel the aftertaste in throat on the first cup itself.

This post has been edited by auhckw: Sep 26 2010, 09:39 PM

2009 – Taetea Golden Brick – Menghai Taetea Ripe Pu-erh - 1kg









Why oh why is the packing so nice...

This is the first time production for this recipe. No samples to try, but I'm buying this for collection and in future a gift (i'm thinking this as 1 of the wedding gifts) for my son (currently 11 months+) when he is big enough to appreciate

This post has been edited by auhckw: Sep 26 2010, 09:42 PM

Hi there. "Gong ting" means palace, in this case it means "imperial grade puerh". When u see this term being used, normally the tea uses shoots as primary material, that's why the strong flavor. But from what I heard, puerh using gong ting material will lose its flavor faster because of its finer buds that's why it's not meant for long term storage.

Correct. I heard the same too.

I bought some early 90s Gong ting puerh that uses the same kind of leaves. Not sure how it tasted when it was young, but after all the years the flavor is still good just not strong.

Last week I bought this:-

Early 90s Gong Ting Ripe Pu-erh - 150g



No brand, Unknown maker... but the taste is superb. Couldn't resist and so...

2KG


*Box is not the original box. The original box is just ordinary cardboard box



This post has been edited by auhckw: Sep 28 2010, 10:13 PM

6th infusion already diluted. Not really high quality tea leaves.

Get ready your bullets, the 6th Malaysia Puer tea fair is on Nov

2 tea sellers told me b4 that the older the ripe puerh tea gets, the faster it get diluted.

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Added on September 28, 2010, 10:29 pmPuerh fair... nice but i think i have to slow down my purchase. Space getting limited. Wife getting angry

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Added on September 28, 2010, 10:32 pmSpeaking of non diluted puerh, I had some 90s Lao Cha Dou. Those are in chunks. The seller said he tried brewing it for 30 infusions and it never gets diluted.

I sampled it, but the taste was average only so didn't purchase. 1/2 the price of the one i purchased above.

This post has been edited by auhckw: Sep 28 2010, 10:32 PM

I think around 6 infusions is normal for gongting material. Gongting material is made up of highest grade (youngest) tea leaves, its contents are normally less compared to those of lower grades. Also due to its finer size its contents are more easily released hence its strong flavor and easily diluted.

The number of infusions, I think it really depends on the amount of tea leaves used. If u brew it under normal circumstances, I don't think 30 rounds without getting diluted is achievable...

Also, lao cha tou are basically leftovers from the wodui process, whether it's clean enough to be consumed or not really depends on the wodui environment. I'd suggest only going for big factories or at least reputable ones for lao cha tou.

This post has been edited by PSG-1: Sep 29 2010, 07:41 PM

Coming from Green Tea, Puerh Tea... this is my very first time tasting Earl Grey - Ceylon tea.

First impression on the smell of the dry tea leaves is, what a weird strong smell. After tasting it, the smell and taste gave me goose bumps. I tried to finish my glass, but just couldn't... it tasted very alien.

I prefer Darjeeling when comes to ceylon tea

I was planning to do experiment on expressing the crack of my celadon gaiwan. So I decided to soak it with Ripe Puerh.

This is the Ripe Puerh beeng. I took a big chunk and dump it into a cooking pot...


After boiling it...


While I was playing around with the leaves...


Here is what I found among the leaves...

Can u give a front cover screenshot? Well, it happens at times, especially in unknown factories. I have had the same thing before but what I found is a nail.

This post has been edited by PSG-1: Oct 2 2010, 02:46 AM

*Not my photo, but is the same cover.

Understandable that these kind of things happens. Lucky is not some insect ie Lizard, Cockroach, Spider, Beatles, etc. Would be more disgusting.

My only consolation is hopefully the hair pin belongs to some sexy lady

Anyway, I'm leaving that beeng aside and won't be consuming it anymore...

Well, for this brand "Chinatea", there are a lot of imitation products in the market. In fact, fake ones outnumber genuine ones. One should be careful when purchasing teas of this brand especially those which are claimed to be produced before 2006.

In the old days, there are no QS. So it is not surprised to get extra special gift in the cake.

I have been drinking Earl Grey since a long time ago. It is an acquired taste meaning either you like it or you don't. It is actually ceylon tea infused with bergamot ( a citrus like fruit ). Many of my friends, when I serve them Earl Grey, they say it tasted like soap powder .



I drink chinese tea or green tea very sparingly unless I am eating Bak Kut Teh as I find chinese tea kind of cleanses the heavy oil that I absorb. As for ceylon tea, I take it quite heavily. When I was staying in Cameron Highlands, the tea that I bought there tasted so much nicer than here in KL even when I bought the same packing and brand! Probably their freshness. That's why when I visit CH, I used to visit the Palas plantation and buy lots of them back.

I missed those days when I used to have dinner under the stars ( lo teen ) in Tanah Rata. When the cold wind is blowing and you are cupping yours hands over a HOT glass of teh-O, tasted like heaven Not even expensive tea can give me a feeling like that.

This post has been edited by etigge: Oct 3 2010, 09:46 AM

I tot they are the same since it is packed in cans. Only in CH you can get it much cheaper from the shops

Dong Dao Ru Kiln Lucky Pot (Sky Green)

According to the seller, this is Tiger (Chinese Zodiac) year Teapot. Limited to 2,000 units only.

Size about 140ml / 5oz. Surprisingly, the water flow out is smooth. Cover is fit on nicely. I tried positioning the pot about 100 degrees and the cover still didn't show sign of falling off. When pressed on the hole on the cover, the water will stop flowing.






http://www.gzhengfu.com/info_content1.jsp?bar_id=7&id=24989

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Added on October 4, 2010, 11:15 pmGoogle can be confusing...

东道汝窑吉壶
East Road Ruyao Ji pot

虎形壶钮和龙口形壶把。壶钮上的老虎造型一改传统的威武雄壮样貌，
Tiger-shaped pot-shaped pot the button and Longkou. Tiger on the pot button changed the traditional shape of magnificent appearance,

一脸天真烂漫，品茶间难免莞尔一笑。
Look innocent, tea rooms inevitably smiled.

采用露胎处理（即不上釉），素雅釉色与粗矿泥料对比，
Treatment with exposed tires (ie, not glazed), elegant and coarse mineral mud glaze contrast,

突出釉色的质感及泥料的质朴感。
Outstanding texture and glaze the simple sense of mud.

壶身圆润饱满，手感极佳，恰似能容天下难容之事的大肚，
Royal Coffee Pot rounded and full, feel good, like the capacity to accommodate the world of things difficult for Tatu,

谦让包容，天下太平为“吉”。
Humility, tolerance, peace and harmony as "Kat."

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Added on October 5, 2010, 8:05 amThese are the other 2 special edition teapots that the shop has too, I decided to choose the tiger cause this is Tiger year (the year I started having tea as hobby) and it looked cute to me.


http://www.gzhengfu.com/info_content1.jsp?bar_id=7&id=24987


http://www.gzhengfu.com/info_content1.jsp?bar_id=7&id=24988

This post has been edited by auhckw: Oct 5 2010, 07:33 PM

Earl Grey is caplang tea. For teas from the Subcontinent, I would stick to unflavoured teas. Darjeeling and Assam are good as are some of the Ceylonese ones like Nuwara Eliya or Kandy. Nepal produces some interesting teas as well. My favourite is Ilam. Unique flavour.

I think you been misled. Where got limited to 2000? China population is so huge and it won't arrive here if it produces only limited units.