A lot of roasted oolongs (tai guan yin, dong ding, dan cong) come as roasted and unroasted. But what would be the unroasted version of a Da Hong Pao? And what about Rou Gui?
https://yunnansourcing.com/products/aged-tangerine-peel-gong-ting-ripe-pu-erh-tea-cake
I want a similar cake to this one and NOT a tuo, please do not recommend tuos as I want something high quality and tuos aren't the best quality. None of those citrus balls either as I want a full cake with pieces of citrus peel.
I bought this cake in 2020 when it was super popular and I still have a lot of it left but it's only a 200g cake. When I first got it I didn't like it at all. It was too light and delicate. But after it has aged several years now, it tastes much richer and creamier, and it now has notes of wood that weren't there before. It's actually one of my favorite cakes now that it has aged some. Also, the tangerine peel has become dark in color (it was light and orange when I first got it) and has a stronger citrus scent and I can actually taste it in the liquor now where as when I first got it, I couldn't taste the tangerines.
Anyway, it doesn't matter the age, young, mid, old, I would like a similar style of cake to this one.
I just bought 14 different teas to try from this vendor. I like that they have plain sweet rice herb so I can add it to my shu puer. This vendor seems to have most of the same teas that yunnan sourcing has but only cheaper and seems to be a little better curated and easier to find teas rather than the big shit show website that yunnan sourcing is. Some of these teas are the same as what I've tried from yunnan sourcing but I will have to find out how similar they are once I get them.
Anyway, I'm sure these will taste wonderful. This will be my first time trying yabao.
Yall's flairs don't describe what I'm asking. Anyway, is there a milk chocolate that hasn't been enshitified that still actually tastes like chocolate and is kinda hard?
It seems all the chocolate now tastes like sugar and palm oil and it's soft. I remember having to put a little bit of effort into breaking a chocolate bar but now they are so soft and they melt too fast in my fingers.
Today I did the gomori trichrome stain and I thought it made a cool design on the bench paper. It looks like a contemporary art piece.