Ahhh I forgot, you have the best source there! Ask Michael or Winnie about
Wu Mei, or black dried prune, I'm sure they can tell you loads and even show
you where to look for them!

BTW, it's Prunus Moisturus v. Preseverus, haha!


"Michael Plant" > wrote in message
...
> /12/06
>
>>
>> "Michael Plant" > wrote in message
>> ...
>>> /11/06
>>>
>>>
>>> Well, I beg to differ with you here. *Some* of the 50's/60's samples --
>>> red
>>> labels most specifically -- matched well to the plum essence. By the
>>> way,
>>> "prunes" for us are specific in taste and aroma. The chinese versions,
>>> which
>>> are red, are quite different. (But, I'm sure you know this; I don't mean
>>> to
>>> preach.)
>>>>
>> Hmmm, I still think you are hunting down the wrong lane...The chinese
>> versions (plum? prune?) are red - you said...?
>>
>> No, that's not the one. Am I correct to say that Plum is the fruit and
>> Prune the dried or preserved version of plums?
>
> Yes, but when we speak of the Japanese or Chinese versions here, we say
> dried or preserved. I've checked this all out with Michael and Winnie at
> Tea
> Gallery. I think part of the problem is that old sheng Pu'erhs display a
> wide variety of tastes that are somehow related in a
> fruit/camphor/mint/leather spectrum. I've got a lot to learn.
>
>> If that is so, then as I
>> have mentioned, it is the fragrance of black prune (It is called Wu Mei,
>> I
>> think I wrote it wrongly in the previous post) that's in the tea, not the
>> plum essence.
>
> I'm going to look specifically for it. I also wonder whether the "prune"
> we
> know here in the States is the same as the one you would find in
> Singapore.
> They might be quite different.
>>
>> http://zhuliy8888.cn.alibaba.com/ath...8-5816003.html
>>
>> Wait, the scientific name for it is called Fructus Mume, what's the
>> scientific name for plum? Hmmm...
>
> Prunus non-Wettus v.Drius
>
> Michael
>