Jujube Fragrant Brick - anyone heard of it?

samarkand43c7a0ff$ snipped-for-privacy@news.starhub.net.sg1/13/06 07: snipped-for-privacy@uk2.net

That's exactly what I will be doing Tuesday next.

I stand corrected.

Michael

samarkand43c7a170$ snipped-for-privacy@news.starhub.net.sg1/13/06 07: snipped-for-privacy@uk2.net

You got it. How many? They'll be out of the printers tomorrow. Michael

The major difference in the taste profiles between uncooked and cooked pu'ers are quite clear. When you next visit Michael & Winner, please send them my regards, and tell them also their friends from Best Teahouse in Hongkong send their regards too!

...when you next visit them, ask to see if they have an aged cooked pu'er, an aged uncooked pu'er (ask for a sample from the cupboard), and an aged uncooked pu'er (preferably from the display shelve!) . Ask if they can brew for you to try the differences.

:")

samarkand43c7a448$ snipped-for-privacy@news.starhub.net.sg1/13/06 08: snipped-for-privacy@uk2.net

I will happily pass your greetngs along. When are you coming to New York again? Missed you the last time.

It's been my experience that the shu cakes brewed heavier; even if they don't go opaque, they lack the gentleness of the old shengs. Also, there is a quiet subtlety to the shengs, something that dances on the tongue and then follows up and down the throat, in a manner of speaking. The tastes we've been discussing can come to the mouth a minute or more *after* the tea is swallowed. I have never gotten this from a shu. I have had shus that produce some of the flavors I'd expect in a sheng. Perhaps Tuesday we'll work on a comparison. Would you agree with my assessment?

Michael

:") I'll let you make the comparison first...

Danny

Yes, however the Chinese plum (muoi?) is actually a kind of apricot and not really what Western folks call "plum." I like it a lot but it is a somewhat different flavour than what folks in the west would consider a plum flavour.

--scott