How much better does Pu-erh Gushu taste?
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- Опубликовано: 15 ноя 2021
- Here is a side by side tasting of our Jingmai Gulan and Jingmai Single trees Pu-erh tea. Both of those cakes are made of ancient tea garden leaves. The Gulan has small and medium tree leaves while the Single trees is made of pure 'gushu' big tree material.
Does older trees mean a better tea on all aspects? Let's find out. 
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I like the simile you used comparing a tea session to watching a movie. It's interesting watching you brew tea, because your parameters are, I'd say, very different from the average tea drinker. For the average tea drinker, these leaves would be very precious, perhaps even the most expensive leaves in his collection. His rinse would be a few seconds, at most. His first steep probably around 15-20 seconds. And he would never dump out the majority of the first steep! Haha. Now, of course I understand why you are brewing this way. And I'm not saying these leaves are not precious to you. In fact, these leaves are probably more precious to you than they could be to any of us, seeing as you processed them by the sweat of your brow in the wee hours of the morning in your own factory. Your brewing style here is just a product of the "artisan's privilege". And probably also because you don't want to make an hour long video. However, I think you also brew this way simply because it is your style, it's what you like. Also, as you were saying, I think you also brew this way because you know these teas very well, and you know how they "perform". I'll try these general parameters the next time I brew puer that you've processed.
It's also nice watching you analyze your own teas. You can see the enthusiasm and passion you have for your craft when you can't help but smile while talking about these two teas. Your new tetsubin is nice.
I'm writing this lengthy comment while watching the video, and now I'm laughing because I really liked the first simile you used with watching movies, but now you're comparing choosing teas to choosing toilet paper! Haha, but it works. Educational and interesting, as always.
I'm so glad to hear your opinion about tasting notes. I've also never cared for that way of describing tea. For me, I don't really want to taste peach in my tea; I'd rather eat a peach. I'm learning what I like about tea is what is hard to describe. It's more elusive and reflective than just 1, 2, and 3. (Oh, btw I'm sipping your 2020 Dong Guo. Cheers!)
I appreciate you sharing your knowledge and insight with us.
I appreciate you taking the time to share your life and thoughts like this. Not only interesting to see how tea is such a part of the local culture, but your considerations about how long to steep the leaves early and as the leaves unfold for example, brought more focus to my own session today and my brewing was a bit better for it. Thanks.
For some reason listening to you talk about soil is really relaxing
Thank you for the video! Glad to learn something new :)
Informative comparison of these two teas and your thoughts on these two types of tea material. I always get much insight into your teas and Pu erh in general from your videos. Thank you
So my conundeum is i drink the good teas, the ones i like , but then i will have less of those aged for when i am older , i purposely try to pick the less exciting
I have a kilo or two of a 2014 45007 liu bao , and it has been difficult to hold on to it for the last decade
some very interesting insights, and thank you for having the integrity to resist some of the more questionable excesses in modern tea marketing.
I had some of your 2015 Gulan the other day. It has aged just beautifully in my storage but TBH my secret favorite side by side has always been the Miyun from the same year. The latter one went through some amazing changes since I've got it, from being a sweetish powerful jungle juice when I got it still relatively fresh to something entirely different, even more complex and enjoyable.
Nice to hear the teas are aging well in your home. I hope the gulan will catch up with the miyun at some point!
where can i get that water kettle and brazier ?
Is there a difference between smelling the gaiwan lid and smelling the empty pitcher? I find I prefer the lid
Personally I prefer smelling the lid as well, as it is more delicate and fragrant to me. The empty pot/gaiwan often just smells like dull stewed vegetables and tea leaves to me.
I, too, like the scent of the lid. I've also noticed that with my small 90ml yixing teapot produces a lot of scent while steeping tea in it, with the lid on.
A lot can be said about effect and intensity in the throat, stomach, body and mind for good quality gushu. Of course, as mentioned in the video, daily or regular drinking often focuses more on the nose and mouth which is where younger trees often show off more. Assuming the tea is decent quality, intensity and balance can also be somewhat modified to an extent by brewing variables so it's normal for decent quality younger trees to be sufficient, although for those looking for pure 'quality', it's typically the pure gushu material that shows off more.
In the same way, there are some that will say gushu tastes less strong and that's because those consumers focus on the nose and front of the mouth more and/or it's also a byproduct of more and more gushus being sold as single garden whereas young trees are almost always blended into larger batches/productions.
With regards to the fragrance, aged puer will change in aroma notes and seeking out certain aroma notes often leads to disappointment especially if you buy cakes/tongs based on the initial taste/aroma of the fresh tea. On the other hand, the intensity of experience, especially in the throat and stomach, regardless of note, is something that good quality teas do keep with age and good storage, so that's why we often focus more on the qualities of mouthfeel, intensity and depth rather than the taste and aroma notes. It's this aspect of how drinking Puer *feels* good (as opposed to *tastes* good) that makes the gushu much more valued and respected.
What do you mean by "stomach experience"? Only feeling I have in my stomach while drinking tea is of it being full of water. Should I be feeling something else? If so, what exactly?
@@DrinkWater713 There are several possible effects in the stomach. The comforting feeling in the stomach, chest and throat is usually on the best quality teas and usually come with some sort of relaxing or cooling feeling making it much easier to breathe. An opposite happens in lower quality teas where the stomach contracts and/or the throat feels dry or itchy and makes breathing uncomfortable. Another separate issue is that, particularly with fresh teas and sensitive people, the acidity of strongly brewed teas can cause heartburn which references to why it's generally recommended to not drink strongly brewed teas on an empty stomach.
@@philiplee8168 Never had any sensation in the stomach then. I can't even comprehend how a sensation in the stomach (short of extreme pain) would make it harder or easier to breathe. I must be drinking tea wrong somehow...
@@philiplee8168 Other than eating beforehand do you have any advise for combatting heartburn? I've been having heartburn for last 3 months from puer and despite only drinking semi-aged and aged teas and usually only 6g/day it hasn't gone away. Do people ever take long breaks from tea?
Last week I made a blend with the last bit of samples from your '12 tongqinghe, wan gong, and mahei and it turned out to be a really good blend, yum!
@@colinb7787 Hi Colin, it's great to hear that you've enjoyed the 2012 samples. With regards to heartburn, I find that tea often highlights and underlying issue. Whilst it's best to discuss with a healthcare professional, we do note that the most common issue is the type of food/diet. Typically, excessive fried and dry foods are common themes we have found. I've found a break (intermittent/water-fasting) can also help with some stomach issues somewhat. Of course, apart from the use of antacids to alleviate symptoms, there's no single piece of advice that'd be the cure.
Comparing choosing tea to choosing toilet paper 😄
my Gaiwan is from Taiwan
The best Puer to my taste I’ve had was in a Shangri-La restaurant. Very very dark, woody flavor, almost seemed like a little soil was mixed in. Which region of Yunnan might it be from?
It was probably a ripe puerh, or maybe a very old raw?
Was this in guang dong ? I lived near a shangri-la for a number of years , if so , most likely ripe puerh , which is an amazing beverage
@@knyghtryder3599 sorry it was in Northern Yunnan city of Shangri-La.
While I buy my toilet paper in bulk online, I'm not yet of the mentality to buy Single Trees Gushu in bulk at Farmer Leaf. 😉
if you like the toilet paper, you will surely like the tea!
A word of caution about tea , but applies to all things in life :
When it's gone , it's gone ....... Yo
Hi I like you video, do you also sell your tea?
Yes, we have a website: www.farmer-leaf.com