Pu Ti From Teaspring

Hello all,

I have been enjoying Pu Ti and Feng Huang Dan Cong from Teaspring. I
only bought the small sample sizes, so it is time to reorder.

I plan to order more Feng Huang Dan Cong, and to try some Song Zhong Dan
Cong. My main question is, does anyone know of an alternate source for
Pu Ti? I really like the sample from Teaspring, and am prepared to buy
more, but it is expensive for me, and if I can find an alternative that
is less expensive, I am willing to try.

Final question, has anyone bought anything really noteworthy from
Teaspring lately? Any recommendations to add to my list?

Thanks in advance,

Alton

On Apr 5, 3:09 pm, "Alton B. Wilson" <awils...@cinci.> wrote:
> Hello all,
>
> I have been enjoying Pu Ti and Feng Huang Dan Cong from Teaspring.  I
> only bought the small sample sizes, so it is time to reorder.
>
> I plan to order more Feng Huang Dan Cong, and to try some Song Zhong Dan
> Cong.  My main question is, does anyone know of an alternate source for
> Pu Ti?  I really like the sample from Teaspring, and am prepared to buy
> more, but it is expensive for me, and if I can find an alternative that
> is less expensive, I am willing to try.
>
> Final question, has anyone bought anything really noteworthy from
> Teaspring lately?  Any recommendations to add to my list?
>
> Thanks in advance,
>
> Alton

I am fond of all the Dan Congs from Teaspring and, yes, indeed, you've
got a really special TiGuan Yin there in the Pu Ti Cha.
The Dong Ting Bi Luo Chun is exceptionally bright and refreshing and I
really like their Sichuan Gong Fu, rich, deep and dark.
Nai Xiang Oolong is a delicate milky flavoured oolong that seems to be
a very fine quality - I prefer it to Red Blossom's.
Huang Guan Yin is complex and toasty. Just bought some and I really
enjoy the sweet and fragrant Bai Ji Guan.
Dogma turned me on tot he tea and I'm very grateful. It's worth the
price.
Teaspring also carries a Bi Luo Chun Hong Cha (red/black). Yes, that's
right. This one is black, not green and it's really a nice tea for a
formal gong fu or a chilly evening.
It's always a good idea to sample and since Teaspring gets their mail
out pretty swiftly, I'm sure you won't have too much time to wait for
your next box of little treasures.
Shen

Alton,

There are 2 types of Pu Ti Tea. 1 is the real thing, a herbal tea also
known as Linden Tea, the other is just a name given 4 ausipicious
meaning, named after the event of sanctification of GuanYin in AnXi.
The 1 you had was the latter, which is basically Da Hong Pao from WuYi
renamed. There are plenty of sources out there 4 Da Hong Pao, but
since the 1 offered by Teaspring is from 2006, you might want 2 search
around 4 an older Da Hong Pao - fired @ medium strength, the tea has a
drying effect on the throat & the flavor of heat when new, after 2
years of storage & mellowing down, it should taste much better.

Kevo

On Apr 6, 10:32 pm, Kevo <Kelmo8...@> wrote:
> Alton,
>
> There are 2 types of Pu Ti Tea. 1 is the real thing, a herbal tea also
> known as Linden Tea, the other is just a name given 4 ausipicious
> meaning, named after the event of sanctification of GuanYin in AnXi.
> The 1 you had was the latter, which is basically Da Hong Pao from WuYi
> renamed.  There are plenty of sources out there 4 Da Hong Pao, but
> since the 1 offered by Teaspring is from 2006, you might want 2 search
> around 4 an older Da Hong Pao - fired @ medium strength, the tea has a
> drying effect on the throat & the flavor of heat when new, after 2
> years of storage & mellowing down, it should taste much better.
>
> Kevo

To be honest, I didn't care when this tea was harvested. It's still
very, very good. I also really enjoy Gordon's Da Hong Pao when it's
available (Dragon Tea House).
Also, what is the flavour of heat???
I had a very nice experience tasting Hangar One vodkas and brandy
yesterday. Indeed, there was a great deal of heat, but a separate
experience of the flavour.
Shen

On Apr 8, 12:10 am, Shen <ilu...@> wrote:
> On Apr 6, 10:32 pm, Kevo <Kelmo8...@> wrote:
>
> > Alton,
>
> > There are 2 types of Pu Ti Tea. 1 is the real thing, a herbal tea also
> > known as Linden Tea, the other is just a name given 4 ausipicious
> > meaning, named after the event of sanctification of GuanYin in AnXi.
> > The 1 you had was the latter, which is basically Da Hong Pao from WuYi
> > renamed.  There are plenty of sources out there 4 Da Hong Pao, but
> > since the 1 offered by Teaspring is from 2006, you might want 2 search
> > around 4 an older Da Hong Pao - fired @ medium strength, the tea has a
> > drying effect on the throat & the flavor of heat when new, after 2
> > years of storage & mellowing down, it should taste much better.
>
> > Kevo
>
> To be honest, I didn't care when this tea was harvested. It's still
> very, very good. I also really enjoy Gordon's Da Hong Pao when it's
> available (Dragon Tea House).
> Also, what is the flavour of heat???
> I had a very nice experience tasting Hangar One vodkas and brandy
> yesterday. Indeed, there was a great deal of heat, but a separate
> experience of the flavour.
> Shen

Shen,

Ask Roy Fong on the flavor of heat in newly roasted Da Hong Pao, the
master should be able 2 demonstrate 2 you better than I can put in2
words. Vodka & brandy, arent they fire in the tummy sort of heat? That
would be different then, if not, you shall have 2 tell me more about
this heat of vodka & brandy. I dont drink vodka or brandy, so I wont
know...

I asked about Black BiLuoChun becoz you mentioned that in your
'GongFu' style you *quote*
"When I do gong-fu with those few special teas, there are few words
and quiet, nearly meditative gratitude for the beauty of the pot and
cups, the tray, my tea cloth;
for the tea and its history moment by moment of infusion, as it
unfurls, blossoms, dies; for the vendor who chose exquisitely and the
farmer who tended and gathered tenderly and for the tree that gifted
me. " *unquote*
So if you are not sure of its history, what do you meditate upon? If
you are not sure of its processing, how do you brew it - as with green
tea, or as with black tea? If like green BiLuoChun the black tea has 2
many furry shoots, will brewing it like a black tea makes it stewy?
Slow motion brewing - is it good 4 the tea? It might make the brew
taste sweet with a lingering aftertaste, but wherez the briskness
desired in good black tea? Esthetic appreciation of the cups, pots, &
setting, do these make up GongFu style?

There is no need 2 reply, Im just rambling & wondering aloud...

Kevo

On Apr 7, 9:51 am, Kevo <Kelmo8...@> wrote:
> On Apr 8, 12:10 am, Shen <ilu...@> wrote:
>
>
>
>
>
> > On Apr 6, 10:32 pm, Kevo <Kelmo8...@> wrote:
>
> > > Alton,
>
> > > There are 2 types of Pu Ti Tea. 1 is the real thing, a herbal tea also
> > > known as Linden Tea, the other is just a name given 4 ausipicious
> > > meaning, named after the event of sanctification of GuanYin in AnXi.
> > > The 1 you had was the latter, which is basically Da Hong Pao from WuYi
> > > renamed.  There are plenty of sources out there 4 Da Hong Pao, but
> > > since the 1 offered by Teaspring is from 2006, you might want 2 search
> > > around 4 an older Da Hong Pao - fired @ medium strength, the tea has a
> > > drying effect on the throat & the flavor of heat when new, after 2
> > > years of storage & mellowing down, it should taste much better.
>
> > > Kevo
>
> > To be honest, I didn't care when this tea was harvested. It's still
> > very, very good. I also really enjoy Gordon's Da Hong Pao when it's
> > available (Dragon Tea House).
> > Also, what is the flavour of heat???
> > I had a very nice experience tasting Hangar One vodkas and brandy
> > yesterday. Indeed, there was a great deal of heat, but a separate
> > experience of the flavour.
> > Shen
>
> Shen,
>
> Ask Roy Fong on the flavor of heat in newly roasted Da Hong Pao, the
> master should be able 2 demonstrate 2 you better than I can put in2
> words. Vodka & brandy, arent they fire in the tummy sort of heat? That
> would be different then, if not, you shall have 2 tell me more about
> this heat of vodka & brandy. I dont drink vodka or brandy, so I wont
> know...
>
> I asked about Black BiLuoChun becoz you mentioned that in your
> 'GongFu' style you *quote*
> "When I do gong-fu with those few special teas, there are few words
> and quiet, nearly meditative gratitude for the beauty of the pot and
> cups, the tray, my tea cloth;
> for the tea and its history moment by moment of infusion, as it
> unfurls, blossoms, dies; for the vendor who chose exquisitely and the
> farmer who tended and gathered tenderly and for the tree that gifted
> me. " *unquote*
> So if you are not sure of its history, what do you meditate upon? If
> you are not sure of its processing, how do you brew it - as with green
> tea, or as with black tea? If like green BiLuoChun the black tea has 2
> many furry shoots, will brewing it like a black tea makes it stewy?
> Slow motion brewing - is it good 4 the tea? It might make the brew
> taste sweet with a lingering aftertaste, but wherez the briskness
> desired in good black tea? Esthetic appreciation of the cups, pots, &
> setting, do these make up GongFu style?
>
> There is no need 2 reply, Im just rambling & wondering aloud...
>
> Kevo- Hide quoted text -
>
> - Show quoted text -

I've been meditating for 45 years. That discussion is too lengthy for
this post.
I generally know the history of the teas I buy and cherish because I
do not have money to throw away. I have spent nearly 45 years trying
to simplify my life.
I was sharing what gong-fu means to me. Of course, by now, I know how
to do gong-fu.
You are most likely looking too carefully into words.
Let it go. I have.
Shen
"Slow" is the way my spirit moves with gong-fu.

On Apr 8, 1:51 am, Shen <ilu...@> wrote:
> On Apr 7, 9:51 am, Kevo <Kelmo8...@> wrote:
>
>
>
> > On Apr 8, 12:10 am, Shen <ilu...@> wrote:
>
> > > On Apr 6, 10:32 pm, Kevo <Kelmo8...@> wrote:
>
> > > > Alton,
>
> > > > There are 2 types of Pu Ti Tea. 1 is the real thing, a herbal tea also
> > > > known as Linden Tea, the other is just a name given 4 ausipicious
> > > > meaning, named after the event of sanctification of GuanYin in AnXi.
> > > > The 1 you had was the latter, which is basically Da Hong Pao from WuYi
> > > > renamed.  There are plenty of sources out there 4 Da Hong Pao, but
> > > > since the 1 offered by Teaspring is from 2006, you might want 2 search
> > > > around 4 an older Da Hong Pao - fired @ medium strength, the tea has a
> > > > drying effect on the throat & the flavor of heat when new, after 2
> > > > years of storage & mellowing down, it should taste much better.
>
> > > > Kevo
>
> > > To be honest, I didn't care when this tea was harvested. It's still
> > > very, very good. I also really enjoy Gordon's Da Hong Pao when it's
> > > available (Dragon Tea House).
> > > Also, what is the flavour of heat???
> > > I had a very nice experience tasting Hangar One vodkas and brandy
> > > yesterday. Indeed, there was a great deal of heat, but a separate
> > > experience of the flavour.
> > > Shen
>
> > Shen,
>
> > Ask Roy Fong on the flavor of heat in newly roasted Da Hong Pao, the
> > master should be able 2 demonstrate 2 you better than I can put in2
> > words. Vodka & brandy, arent they fire in the tummy sort of heat? That
> > would be different then, if not, you shall have 2 tell me more about
> > this heat of vodka & brandy. I dont drink vodka or brandy, so I wont
> > know...
>
> > I asked about Black BiLuoChun becoz you mentioned that in your
> > 'GongFu' style you *quote*
> > "When I do gong-fu with those few special teas, there are few words
> > and quiet, nearly meditative gratitude for the beauty of the pot and
> > cups, the tray, my tea cloth;
> > for the tea and its history moment by moment of infusion, as it
> > unfurls, blossoms, dies; for the vendor who chose exquisitely and the
> > farmer who tended and gathered tenderly and for the tree that gifted
> > me. " *unquote*
> > So if you are not sure of its history, what do you meditate upon? If
> > you are not sure of its processing, how do you brew it - as with green
> > tea, or as with black tea? If like green BiLuoChun the black tea has 2
> > many furry shoots, will brewing it like a black tea makes it stewy?
> > Slow motion brewing - is it good 4 the tea? It might make the brew
> > taste sweet with a lingering aftertaste, but wherez the briskness
> > desired in good black tea? Esthetic appreciation of the cups, pots, &
> > setting, do these make up GongFu style?
>
> > There is no need 2 reply, Im just rambling & wondering aloud...
>
> > Kevo- Hide quoted text -
>
> > - Show quoted text -
>
> I've been meditating for 45 years. That discussion is too lengthy for
> this post.
> I generally know the history of the teas I buy and cherish because I
> do not have money to throw away. I have spent nearly 45 years trying
> to simplify my life.
> I was sharing what gong-fu means to me. Of course, by now, I know how
> to do gong-fu.
> You are most likely looking too carefully into words.
> Let it go. I have.
> Shen
> "Slow" is the way my spirit moves with gong-fu.

Indeed.

On Apr 8, 1:51 am, Shen <ilu...@> wrote:
> On Apr 7, 9:51 am, Kevo <Kelmo8...@> wrote:
>
>
>
> > On Apr 8, 12:10 am, Shen <ilu...@> wrote:
>
> > > On Apr 6, 10:32 pm, Kevo <Kelmo8...@> wrote:
>
> > > > Alton,
>
> > > > There are 2 types of Pu Ti Tea. 1 is the real thing, a herbal tea also
> > > > known as Linden Tea, the other is just a name given 4 ausipicious
> > > > meaning, named after the event of sanctification of GuanYin in AnXi.
> > > > The 1 you had was the latter, which is basically Da Hong Pao from WuYi
> > > > renamed.  There are plenty of sources out there 4 Da Hong Pao, but
> > > > since the 1 offered by Teaspring is from 2006, you might want 2 search
> > > > around 4 an older Da Hong Pao - fired @ medium strength, the tea has a
> > > > drying effect on the throat & the flavor of heat when new, after 2
> > > > years of storage & mellowing down, it should taste much better.
>
> > > > Kevo
>
> > > To be honest, I didn't care when this tea was harvested. It's still
> > > very, very good. I also really enjoy Gordon's Da Hong Pao when it's
> > > available (Dragon Tea House).
> > > Also, what is the flavour of heat???
> > > I had a very nice experience tasting Hangar One vodkas and brandy
> > > yesterday. Indeed, there was a great deal of heat, but a separate
> > > experience of the flavour.
> > > Shen
>
> > Shen,
>
> > Ask Roy Fong on the flavor of heat in newly roasted Da Hong Pao, the
> > master should be able 2 demonstrate 2 you better than I can put in2
> > words. Vodka & brandy, arent they fire in the tummy sort of heat? That
> > would be different then, if not, you shall have 2 tell me more about
> > this heat of vodka & brandy. I dont drink vodka or brandy, so I wont
> > know...
>
> > I asked about Black BiLuoChun becoz you mentioned that in your
> > 'GongFu' style you *quote*
> > "When I do gong-fu with those few special teas, there are few words
> > and quiet, nearly meditative gratitude for the beauty of the pot and
> > cups, the tray, my tea cloth;
> > for the tea and its history moment by moment of infusion, as it
> > unfurls, blossoms, dies; for the vendor who chose exquisitely and the
> > farmer who tended and gathered tenderly and for the tree that gifted
> > me. " *unquote*
> > So if you are not sure of its history, what do you meditate upon? If
> > you are not sure of its processing, how do you brew it - as with green
> > tea, or as with black tea? If like green BiLuoChun the black tea has 2
> > many furry shoots, will brewing it like a black tea makes it stewy?
> > Slow motion brewing - is it good 4 the tea? It might make the brew
> > taste sweet with a lingering aftertaste, but wherez the briskness
> > desired in good black tea? Esthetic appreciation of the cups, pots, &
> > setting, do these make up GongFu style?
>
> > There is no need 2 reply, Im just rambling & wondering aloud...
>
> > Kevo- Hide quoted text -
>
> > - Show quoted text -
>
> I've been meditating for 45 years. That discussion is too lengthy for
> this post.
> I generally know the history of the teas I buy and cherish because I
> do not have money to throw away. I have spent nearly 45 years trying
> to simplify my life.
> I was sharing what gong-fu means to me. Of course, by now, I know how
> to do gong-fu.
> You are most likely looking too carefully into words.
> Let it go. I have.
> Shen
> "Slow" is the way my spirit moves with gong-fu.

Indeed. You have.

On Apr 8, 1:51 am, Shen <ilu...@> wrote:
> On Apr 7, 9:51 am, Kevo <Kelmo8...@> wrote:
>
>
>
> > On Apr 8, 12:10 am, Shen <ilu...@> wrote:
>
> > > On Apr 6, 10:32 pm, Kevo <Kelmo8...@> wrote:
>
> > > > Alton,
>
> > > > There are 2 types of Pu Ti Tea. 1 is the real thing, a herbal tea also
> > > > known as Linden Tea, the other is just a name given 4 ausipicious
> > > > meaning, named after the event of sanctification of GuanYin in AnXi.
> > > > The 1 you had was the latter, which is basically Da Hong Pao from WuYi
> > > > renamed.  There are plenty of sources out there 4 Da Hong Pao, but
> > > > since the 1 offered by Teaspring is from 2006, you might want 2 search
> > > > around 4 an older Da Hong Pao - fired @ medium strength, the tea has a
> > > > drying effect on the throat & the flavor of heat when new, after 2
> > > > years of storage & mellowing down, it should taste much better.
>
> > > > Kevo
>
> > > To be honest, I didn't care when this tea was harvested. It's still
> > > very, very good. I also really enjoy Gordon's Da Hong Pao when it's
> > > available (Dragon Tea House).
> > > Also, what is the flavour of heat???
> > > I had a very nice experience tasting Hangar One vodkas and brandy
> > > yesterday. Indeed, there was a great deal of heat, but a separate
> > > experience of the flavour.
> > > Shen
>
> > Shen,
>
> > Ask Roy Fong on the flavor of heat in newly roasted Da Hong Pao, the
> > master should be able 2 demonstrate 2 you better than I can put in2
> > words. Vodka & brandy, arent they fire in the tummy sort of heat? That
> > would be different then, if not, you shall have 2 tell me more about
> > this heat of vodka & brandy. I dont drink vodka or brandy, so I wont
> > know...
>
> > I asked about Black BiLuoChun becoz you mentioned that in your
> > 'GongFu' style you *quote*
> > "When I do gong-fu with those few special teas, there are few words
> > and quiet, nearly meditative gratitude for the beauty of the pot and
> > cups, the tray, my tea cloth;
> > for the tea and its history moment by moment of infusion, as it
> > unfurls, blossoms, dies; for the vendor who chose exquisitely and the
> > farmer who tended and gathered tenderly and for the tree that gifted
> > me. " *unquote*
> > So if you are not sure of its history, what do you meditate upon? If
> > you are not sure of its processing, how do you brew it - as with green
> > tea, or as with black tea? If like green BiLuoChun the black tea has 2
> > many furry shoots, will brewing it like a black tea makes it stewy?
> > Slow motion brewing - is it good 4 the tea? It might make the brew
> > taste sweet with a lingering aftertaste, but wherez the briskness
> > desired in good black tea? Esthetic appreciation of the cups, pots, &
> > setting, do these make up GongFu style?
>
> > There is no need 2 reply, Im just rambling & wondering aloud...
>
> > Kevo- Hide quoted text -
>
> > - Show quoted text -
>
> I've been meditating for 45 years. That discussion is too lengthy for
> this post.
> I generally know the history of the teas I buy and cherish because I
> do not have money to throw away. I have spent nearly 45 years trying
> to simplify my life.
> I was sharing what gong-fu means to me. Of course, by now, I know how
> to do gong-fu.
> You are most likely looking too carefully into words.
> Let it go. I have.
> Shen
> "Slow" is the way my spirit moves with gong-fu.

Indeed. You have. Thanx 4 replying.