I was wondering if anyone has heard or tried Mr. 18? They're in Guangzhou and I met them years ago at the Guangzhou World tea Expo (can't recall what year).
I hear Guangzhou drying style is different from other Pu'er styles and it's what I'm accustomed to.
One month after ordering it, it got here.
I never got Autumn Pu'ers before and decided to try William's as a daily drinker. So far, I'm impressed.
- 7 grams, 205 F water, YiXing (I don't know what it is, I use it for Sheng only).
- First pour, the color is amber yellowish compared to more traditional Spring and Summer Pu'ers.
- Taste is a wonderful surprise. Almost alkaline, slight tangy, and surprisingly sharp form the first steep. Second, aromas are waking up. As I drunk it throughout the day, it never became astringent. It smoothed a lot. I wasn't expecting it to for such a young Sheng.
One thing I found in it was this. Dunno what this is. I got cooked in the process. I suppose it's some of grain. I broke it and it looks like a husk with something burned int it. Thoughts? I know it's tough to see. No particular smell.
I'm used to strong Sheng, so this might not be everyone's cup of tea, but if you favor a well present Autumn Pu'er, this is something worth trying.
Tomorrow, I'll do it in a gaiwan to get the full scope.
Thought I'd share. I'm no tea master and would love to know if anyone has tried it already.
I read how some Pu'er drinkers say a well seasoned Shou pu'er purple clay yixing is good for sheng brewing. So I did it. And it was a strange experience.
I didn't use a good sheng, just an interpretation of the basic Menghai sheng recipe slightly augmented by my tea teacher. I did put more than 7 grams in the purple clay yixing. I like stronger bolder accents, especially if I'm going to to taste something. It was tangy, astringent, and borederline bitter.
Not sure if anyone ever tried that or I did one of the most horrible crimes in Pu'er drinking?
