Puer id question (+intro)

Ancient trees on Jingmai Mountain, they say. It looks like this one being offered at auction for 20 yuan:

So how does it taste?

/Lew

It wasn't obvious because I had to override the expanded Asci encoded character strings generated from the search field on the input form with the hardcoded GB2312 encoded characters for the search term 'Puer' to get the Google Translate function to behave properly with Alibaba.

The URL for Suppliers of Puer:

The URL for Auctions of Puer:

Jim

PS: I couldn't get Babelfish to work with any kind of Alibaba URL. I tried the obvious but why bother when the other works? Also Alibaba only finds strings in the Title and not the Description.

Jim

Lewis Per>

Sorry,

I didn't think Google would break on the GB2312 pair. So, instead of reassembly from Google Usenet and I think those with regular newsreaders wouldn't see the pair correctly:

The URL for Suppliers of Puer:

The URL for Auctions of Puer:

Jim

Space Cowboy wrote:

thanks for the help.

as for the taste, I got 10+ infusions out of it (5g 120ml/inf); first three were quite astringent (too much for my taste), but no bitterness. a fresh vegetal taste with hint of floral and grassy notes; no smokiness. First jingmai montain I taste, so I can't really compare.

Huh?

/Lew

I've seen Chinese references to the cooked Puer process of fermentation as aging. It is not time in the Western sense but what happens when the process of fermentation is speeded up to produce what nature will eventually do itself eventually. In other words sheng becomes shu if given enough time or there is some taste characteristics in sheng that only appears in shu overtime like Camphor. I'm trying to put in words a nagging impression I get from the Chinese sites when describing sheng in aging terms of taste and not time. Or I should curse the day I discovered that Google could translate Chinese web pages and give me the wrong impression.

Jim

Lewis Per>