Votre Puerh du jour
- alainwemmel
- Disciple
- Message(s) : 347
- Inscription : 06 Nov. 2013
- Localisation : Wemmel
Re: Votre Puerh du jour
Est-ce qu'il s'agit des galettes Yan-Ching Hao vendues par Hou De Fine Tea à l'époque ?
- emmanuel
- Moine
- Message(s) : 929
- Inscription : 04 Sep. 2013
- Localisation : Bruxelles
Re: Votre Puerh du jour
Yanching Hao = Yang Qing Hao.
Hou De avait aussi une des Yi Chang Hao 1999. Tu l'avais goûtée?
Hou De avait aussi une des Yi Chang Hao 1999. Tu l'avais goûtée?
品茗論道
- David
- Chasen
- Message(s) : 20349
- Inscription : 02 Mar. 2013
- Localisation : Bruz
Re: Votre Puerh du jour
donc YQH = YCH = Changtai ? je ne sais plus j'avoue, j'ai peut-être dit une bêtise.
et non, je ne me souviens pas avoir gouté ce thé là en particulier, ou à une époque où je ne savais pas les apprécier.
et non, je ne me souviens pas avoir gouté ce thé là en particulier, ou à une époque où je ne savais pas les apprécier.
- emmanuel
- Moine
- Message(s) : 929
- Inscription : 04 Sep. 2013
- Localisation : Bruxelles
Re: Votre Puerh du jour
Yang Qing Hao = Yan Ching Hao
et Yi Chang Hao = marque de Changtai Tea Factory
Désolé, je n'ai pas été très clair.
et Yi Chang Hao = marque de Changtai Tea Factory
Désolé, je n'ai pas été très clair.
品茗論道
- David
- Chasen
- Message(s) : 20349
- Inscription : 02 Mar. 2013
- Localisation : Bruz
Re: Votre Puerh du jour
Je n’étais pas serein non plus
En tout cas c’est clair à présent.
N’empêche que ça goute bien, mais faut parfois faire des concessions (astringence notamment).
En tout cas c’est clair à présent.
N’empêche que ça goute bien, mais faut parfois faire des concessions (astringence notamment).
- alainwemmel
- Disciple
- Message(s) : 347
- Inscription : 06 Nov. 2013
- Localisation : Wemmel
Re: Votre Puerh du jour
Selon mon inventaire j'ai 2 galettes de chaque de chez Hou De Fine Tea:
Yan-Ching Hao Yi Wu Cha Wang spring 2005
Yan-Ching Hao Gu Shu Cha Wang 2006
... et aussi un échantillon de 25gr de la 1999... mais pas encore goûté
Yan-Ching Hao Yi Wu Cha Wang spring 2005
Yan-Ching Hao Gu Shu Cha Wang 2006
... et aussi un échantillon de 25gr de la 1999... mais pas encore goûté
- emmanuel
- Moine
- Message(s) : 929
- Inscription : 04 Sep. 2013
- Localisation : Bruxelles
Re: Votre Puerh du jour
alaincineythé a écrit :... et aussi un échantillon de 25gr de la 1999... mais pas encore goûté
Les échantillons vieillissent rarement bien. Mais sait-on jamais, tu n'es pas à l'abri d'une bonne surprise!
Curieux de savoir comment les YQH ont évolué. Elles devaient être toutes jeunes quand tu les as achetées.
品茗論道
- alainwemmel
- Disciple
- Message(s) : 347
- Inscription : 06 Nov. 2013
- Localisation : Wemmel
Re: Votre Puerh du jour
Galettes achetées en 2007 respectivement 57 et 75 $
- Xavier
- Ninja
- Message(s) : 1086
- Inscription : 15 Nov. 2013
- Localisation : Genève, Suisse
Re: Votre Puerh du jour
Est-ce que tu aurais une photo de ces galettes, voire du neifei, s'il y en a un.
Je suis curieux de déchiffer tout ça pour avoir un peu plus d'infos sur ces thés.
Je suis curieux de déchiffer tout ça pour avoir un peu plus d'infos sur ces thés.
- David
- Chasen
- Message(s) : 20349
- Inscription : 02 Mar. 2013
- Localisation : Bruz
Re: Votre Puerh du jour
T’as pas mal d’info ici : http://yangqinghao.com
- alainwemmel
- Disciple
- Message(s) : 347
- Inscription : 06 Nov. 2013
- Localisation : Wemmel
Re: Votre Puerh du jour
Xavier, les circonstances de la vie font qu'actuellement je suis incapable de les photographier. Mais voici la description faite à l'époque par Hou de :
Harvest Year: 2005 Spring
Production Year: 2005
Manufacturer: Yan-Ching Hao
Type: uncooked cake
Weight: 500g
Description: A very heavy-weight addition to our young cake offerings!
Yan-Ching Hao was started by a Taiwanese pu-erh collector, Mr. Yan Shi-Nan. Mr Yan has collected and studied pu-erhs since the beginning of pu-erh hype in Taiwan as early as 80's. His rich knowledge about pu-erhs and a dissatisfaction towards the modern "recipe"-based pu-erh makings led him to try to revive the pre-60's anituqe-grade pu-erhs' premium quality and tradition. He lives in Yunnan every year from late Feb to May to fully involved in every processing step of his pu-erhs. Every step, from wrapper material selection, raw leaves purchasing, to final indoor drying of the cakes.
His first line of geniune single-estate sun-dried wild/big-tree leaves and 100% hand-kneading and stone mold pu-erhs was introduced in 2004. They were immediately recognized by collectors as several of the most premium and pursued pu-erhs on the market.
Hou De is highly honored to be the first vendor to introduce 2004/2005 Yan-Ching Hao outside the Asian market.
2005 Yan-Ching Hao was selected to feature in the cover of the No.15 issue of Pu-erh Teapot Magazine:
What is the significance of 100% pure wild/big-tree leaves? Let's use the following two pictures to explain. The first picture shows the surface of 2004 and 2005 Yan-Ching Hao, both used single-estate Yi-Wu wild arbor leaves. The 04 Yan-Ching Hao on the left already shows signs of aging (darker/browner color, more juicy leaf-stripes) comparing to the 05 Yan-Ching Hao. Just one-year difference we can already see the visiual change:
The second picture further proves the aging difference between the two years' (same 3g leaves to 100g water, 2 mins steeping):
The significance: 100% pure wild/big-tree arbor leaves age and mellow faster. And the traditional method is much more gentle to the leaves than the modern method; the leaves have never experienced > 90°C temperature, hence retaining the maximum of their bio-activity.
Check the cakes you have in hand. How many of them can see such a noticable difference just one-year apart? The fact is: the aging difference between cakes made of 100% single-estate wild/big-tree leaves and recipe-based cakes will grow bigger and bigger. That's why the price of the immensely successful 1999 Green Big Tree already catches up with most 80's cakes!
Overall Impression:
Liquor: High clarity, indicating skillful kill-green process. Honey-like cripsy color.
Aroma: Beautiful floral fragrance with an intense woody background. Earthy but at the same time quite uplifting.
Taste: Lingering and penetrating. Robust and thick feeling but with very little harshness. A very gentle and refined taste for such a young cake!
Brewings: OK brewing durability. Should improve through aging.
Leaves: As can be seen in Larger Image, what beautiful, bold and healthy big-tree arbor leaves!
Each order is one 500g cake.
Also available in Free Shipping 1oz sample and 8-cake Bulk Buy with 20%-off.
Harvest Year: 2005 Spring
Production Year: 2005
Manufacturer: Yan-Ching Hao
Type: uncooked cake
Weight: 500g
Description: A very heavy-weight addition to our young cake offerings!
Yan-Ching Hao was started by a Taiwanese pu-erh collector, Mr. Yan Shi-Nan. Mr Yan has collected and studied pu-erhs since the beginning of pu-erh hype in Taiwan as early as 80's. His rich knowledge about pu-erhs and a dissatisfaction towards the modern "recipe"-based pu-erh makings led him to try to revive the pre-60's anituqe-grade pu-erhs' premium quality and tradition. He lives in Yunnan every year from late Feb to May to fully involved in every processing step of his pu-erhs. Every step, from wrapper material selection, raw leaves purchasing, to final indoor drying of the cakes.
His first line of geniune single-estate sun-dried wild/big-tree leaves and 100% hand-kneading and stone mold pu-erhs was introduced in 2004. They were immediately recognized by collectors as several of the most premium and pursued pu-erhs on the market.
Hou De is highly honored to be the first vendor to introduce 2004/2005 Yan-Ching Hao outside the Asian market.
2005 Yan-Ching Hao was selected to feature in the cover of the No.15 issue of Pu-erh Teapot Magazine:
What is the significance of 100% pure wild/big-tree leaves? Let's use the following two pictures to explain. The first picture shows the surface of 2004 and 2005 Yan-Ching Hao, both used single-estate Yi-Wu wild arbor leaves. The 04 Yan-Ching Hao on the left already shows signs of aging (darker/browner color, more juicy leaf-stripes) comparing to the 05 Yan-Ching Hao. Just one-year difference we can already see the visiual change:
The second picture further proves the aging difference between the two years' (same 3g leaves to 100g water, 2 mins steeping):
The significance: 100% pure wild/big-tree arbor leaves age and mellow faster. And the traditional method is much more gentle to the leaves than the modern method; the leaves have never experienced > 90°C temperature, hence retaining the maximum of their bio-activity.
Check the cakes you have in hand. How many of them can see such a noticable difference just one-year apart? The fact is: the aging difference between cakes made of 100% single-estate wild/big-tree leaves and recipe-based cakes will grow bigger and bigger. That's why the price of the immensely successful 1999 Green Big Tree already catches up with most 80's cakes!
Overall Impression:
Liquor: High clarity, indicating skillful kill-green process. Honey-like cripsy color.
Aroma: Beautiful floral fragrance with an intense woody background. Earthy but at the same time quite uplifting.
Taste: Lingering and penetrating. Robust and thick feeling but with very little harshness. A very gentle and refined taste for such a young cake!
Brewings: OK brewing durability. Should improve through aging.
Leaves: As can be seen in Larger Image, what beautiful, bold and healthy big-tree arbor leaves!
Each order is one 500g cake.
Also available in Free Shipping 1oz sample and 8-cake Bulk Buy with 20%-off.
- alainwemmel
- Disciple
- Message(s) : 347
- Inscription : 06 Nov. 2013
- Localisation : Wemmel
Re: Votre Puerh du jour
A mon tour de demander. A l'époque Hou De avait également beaucoup de galettes de Xi-Zhi Hao. Un retour d'expérience ?
- Xavier
- Ninja
- Message(s) : 1086
- Inscription : 15 Nov. 2013
- Localisation : Genève, Suisse
Re: Votre Puerh du jour
Merci Alain pour les infos ! Mes circonstances de vie font que je suis trop occupé ces temps pour visiter le forum. Je vois ton message que maintenant.
Mis à part ça, j'ai bu aujourd'hui un Nanzuo Spring 2012 à la montagne. J'ai fait une photo sur une table en bois blanchi par les éléments avec une pensée pour Marceline
Mis à part ça, j'ai bu aujourd'hui un Nanzuo Spring 2012 à la montagne. J'ai fait une photo sur une table en bois blanchi par les éléments avec une pensée pour Marceline
- JMB
- Récolte de Printemps
- Message(s) : 8670
- Inscription : 05 Sep. 2013
Re: Votre Puerh du jour
Xavier, il te manque juste la lumière particulière belle du sud ardéchois
Chef de produit thé nature chez Lippetonne and cie