/ck/ - Food & Cooking

>>19396925
Those are more of a practical "big sample" size.
The big factories have been offering these sleeves of 100 gram tuos for example, where you can often buy one separately to try it, and then if you like it you can get the whole sleeve.
Makes much more sense from the consumer side than separate 200 gram cakes IMO

just finished my V93 tuo
how would a 7572 compare to this? thinking of finally ordering a cake

almost finished my first Dayi V93 tuo (2018). it's alright, but I get more roasty bitterness out of it than I would like. the dough-like notes I get sometimes are nice though and I find it has a really nice aroma for a ripe. maybe the more interesting aroma and higher bitterness are both caused by the lower fermentation level?
I'm definitely liking the 100 gram Dayi Lao Cha Tou brick I also got more so far. the super thick texture is amazing and it's definitely smoother with less bitterness and more of a creamy taste. some fruity undertones. even if I overbrew it a bit it just ends up tasting like milk chocolate instead of anything harsh

>>18868295
nice, a safe choice if you like ripe pu-erh. what price was it and what year?
I've gone through about half of my 2018 V93 at this point. I mostly get yeast dough flavors from it, sometimes a bit of that burnt waffle people usually talk about. some creaminess, sometimes a bit of nice vanilla in the finish, sometimes more clean earthy or woody flavors
I find it has a nicer thicker body than the cheaper ripes I've had, but I'm not very experienced yet.
it hasn't knocked my socks off or anything, but it is well balanced and strangely moreish, I keep craving it every day for some reason. I guess that's the definition of a daily drinker

today I've tried gongfuing my V-93 ripe and it came out way too earthy (8g in 150 ml gaiwan). then I took a fraction of the leaves (maybe 2 grams) and grandpa brewed them and enjoyed the result much more. a more balanced brew with a nice full bready sweetness
I guess gong fuing ripes may not be for me. I guess sometimes the lazy grandpa way really is the best. I might also try boiling it at some point, I remember enjoying boiled liu bao much more than I did brewing it in a normal way