With very few exceptions (three, actually), all of my Puerh experience has been black or cooked or whatever you want to call it. That's one reason that it was great to continue my education in green, uncooked Puerhs with Michael Ryan at mandjs.com.
He was friendly, returned emails quickly and his suggestions were actually helpful without trying to upsell me as some of the local shops do. His selection was varied and he worked with me on the shipping. In fact, since my order put me between shipping weight classes, he just threw samples in the box until I got the most bang for my shipping buck.
Opening a big, intercontinental, box of varying shaped Puerh straight from China is a cool experience all by itself. Including samples, I'm looking at 11 Puerhs, 8 of them green. I've started sampling them in Yixing pots, using ½ as many grams as ounces of water (boiled at sea level for those interested). I have been brewing them for 30 sec., 1 minute, and 2 minutes with additional steepings optional. While this method is helping me to get through them with enough uniformity and quickly enough to compare them, some of them really benefit from real gung fu preparation (more leaf & shorter steeps).
I'll try to post some reviews as soon as I can get my palate and vocabulary to a level that might make them useful.
I have no connection to mandjs.com except as described herein and reading Michael on the internet.
--Tom
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------------------------------------ "H*mo sum, humani nil a me alienum puto." Terrance