The Shou/Ripened/Cooked Puerh process was originally created as an attempt to imitate the effect of long aging on Raw Puerh tea cakes. While, instead, they mostly created the new class of Puerh, Ripe.
With Riparian White2Tea has returned to those roots of attempting to imitate the character of long aged Puerh with an experimental blend of semi-aged raw puerh and lighter ferment ripe puerh. Still very freshly pressed, it's already almost convincing in the color and early steeps. Later steeps are a bit thin, but It will be interesting to see what shape Riparian settles into in a year or two.
@ellestad I believe the classic 7572 recipe was blended with some sheng. That's what I was told, and it certainly looked that way from separating the leaves. The last 7571 I had still had that flavor (7572 these days doesn't taste the same). There also used to be some "purple mark" variants of shu bricks (8592 is one I used to enjoy IIRC).
Yee On has a 7342H bing that captures the taste of that style of blend.
I think it's largely gone out of fashion, probably because of the price of moderately aged sheng
@Nazani@nathanlovestrees@tea I don't think I'd trust buying teaware from a shop that suggests boiling a yixing teapot. This article's all sorts of red flags to me.
2021 JingMai MiYun raw puerh. Farmer Leaf's "Daily Drinker" JingMai blend from younger eco farmed trees is a treat that will probably out live me before it reaches it's peak drinkability. So, there is no time like today.