Sunday, December 1, 2024

Running shoe review: New Balance 880 and Fuel Cell Propel

 



I just bought two new running shoes, the New Balance 880s and their Fuel Cell Propel model (versions 14 and 4; Propel seems to be on 5 now, and the other is the most recent).  I've liked the other New Balance shoes I've been running in, an earlier 880 model, and multiple versions of a now-dated 1080 model.  

I tend to buy closing out versions of the old model, to keep cost low, so this won't work as a guide for what to buy of what just released.  There probably isn't much of a potential audience at all, since there wouldn't tend to be for shoe models that have been around, and this is a tea blog, and I'm not a running authority, of any kind.  Maybe some others will wonder what's up with running shoes now, which could be more relevant if they already run, in which case they'd probably have a pretty good idea.

For awhile I was into watching some channels that do shoe reviews.  Which was odd, because I couldn't afford to buy essentially everything they described, so that didn't last.  My favorites were Kofuzi's channel (some guy who reviews shoes, who is personable and relatable), and Believe in the Run, a whole channel of different people who are also like that.

It was interesting hearing the theory, what people are looking for in better shoes, and a more diverse range of them than I'll ever experience.  It covered foam types, and thickness, and plenty of other design aspects, about the soles, the upper (fabric part), and parts you normally wouldn't think about, like types of laces, the tongue, and the cuff padding, the opening part.  If you just happen to own a couple of decent pairs of shoes all of that isn't all that relevant, until you want to replace them, but someone might find it interesting anyway.  I did, for a limited time.


How that relates to these shoes


The 880s seem like basic, traditional design running shoes.  Maybe I should start further back than that though, about themes related to different companies.  I've only owned one other pair of Asics (Novablast), in the last few years of running, and I've only ramped up distance and intensity in the last 2 1/2 years or so.  I might run 20 miles a week now, and more typically not quite that; not so much.  

It's my impression that New Balance is well-regarded as shoe producers go, making a range of different kinds of versions.  That part runs long, how many categories of running shoes there are now.  There are racing-oriented models, a range of those, trail shoes, and then a broad range of different training versions, designed for running at different speeds, or for feeling different in different ways.  Amount of support is another variable, but that kind of simplifies down to some people needing additional support for a tendency to not run "neutrally," for their foot to roll or to contact more on the outside or inside.  

Amount and type of cushion is more of a main factor.  Lots of versions are designed with a lot of midsole, quite well-cushioned, a trend Hoka was instrumental in making quite mainstream some years back.  Now shoe designers would work around following that theme, or else going against it, in different models.  Use of carbon fiber plates has been big for awhile, mostly in racing shoe versions, to return energy in a vaguely spring-like function, but now as a part of expensive training shoes too.  By expensive I mean that lots of running shoe range costs $150 to 200 now, with most of the range under $250.  Maybe that sounds like a lot, or maybe it doesn't, given that fairly ordinary versions tend to start at $140 anyway (on the New Balance website Black Friday sale the 880 is discounted from $140 to $110).  

People cutting corners buying older versions, like me, might try to spend around or under $100, making it a challenge to buy what they actually like most and still spend very little.  $110 isn't too bad, but on a clearance sale in Bangkok I paid less.  

One might wonder if shoe technology isn't mature now anyway, related to the model-year issue.  Running became popular in the late 1970s, and I owned what seemed like well-developed but basic Nike running shoes in the early 80s (an early Pegasus version, a line that's on something like the 41st or 42nd version now).  They keep updating foam technology, and the plate thing is new, and beyond that maybe they are just changing things around as much as improving them.  

To hear shoe reviewers describe it all the new shoes are always new and different, year after year.  They have to use more and more refined, altered language to describe that, and they're working from a shared knowledge base relating to the last 100 popular shoe versions.  It gets a little silly, people commenting to online content posts about comparing the half dozen closely related shoes that they own, or sets of shoes that go together well.  There's nothing inherently wrong with owning a dozen pair of running shoes, that you currently wear, but it seems to me that at this point it's mostly about owning stuff, not running.

Getting back to it, New Balance makes basic, well-designed, high quality shoes, and plenty of range that's not so basic.  Of course Nike didn't disappear, and Asics is another main player, and there are plenty of others.  It's funny how the general style of those shoes I'd been using is so different, their older Novablast version (they're two more models along now; maybe they're much better), and the two older New Balance shoes I had used, and these two newer versions.  Those Novablast were quite light, made from very light foam and cloth material, with a thick foam sole, designed to emphasize a sort of trampoline-like function.  

I guess in a sense the whole theme of the Propel shoe is taking the next step; a plate--a plastic one, not carbon fiber based--uses that plate and other foam to more literally create a spring and lever mechanism.  Does it actually propel you, and "return energy?"  Maybe a little.  Maybe not in the sense of the mechanics emulating a spring, which sort of would occur in those higher end racing shoes, but to a very limited extent it probably does catch and return a very limited amount of that energy.  The feel would be the thing though, not a mechanical advantage.  If it feels comfortable, and lively, and seems to encourage a smoother or faster running stride then that's great.  I suppose it sort of does?

The 880s feel softer; it's as if there is more foam catching your weight, dampening that impact.  I'm not sure if it's just my subjective impression but it feels more pronounced in the front of the foot.  It's at least possible that there is more foam there.  The 1080s I run in--an older version, mind you, so I'm not describing their state of the art newest version--have a much different form construction, with more emphasized "rocker" design, built to emphasize your foot's rolling motion as you catch your weight and roll of the front part.  

Is that good?  It might be that any one design, which emphasizes any running mechanics, might work well or badly for people depending on how they happen to run, or how their foot is shaped.  Permit me another tangent.

Long, long ago when I first ran I competed in cross country, back in the 80s.  I wasn't good; this isn't going there.  I thought since I wasn't that good I could duplicate my old race times now with sufficient practice, if I ran consistently for years now, but it turns out that I was fast enough that it's hard to do that.  I could run 5k trail races in around 19 minutes.  Under 18 minutes might place in a race back then, if the field was weak enough, so nowhere near that, but it's hard to run 5k in 20 minutes in your 50s, apparently, unless you train directed towards doing that, and I really don't.

Back to the point, the conventional running stride looks like people normally think of one, a loping sort of affair, and back then that was more or less how people seemed to run.  Then as an option people could use more of a shuffling gait, which was known of then, but didn't appeal to many people yet, and didn't have obvious advantages.  Later it seemed to turn out that for recreational runners, as I now am, even for those who are much more serious about it than I am, variations of a shuffling form seemed to convey some mechanical advantage, at some paces; it could be quite efficient.  Someone could easily bang into the ground a bit hard using a more conventional form, maybe in a formerly conventional heel-strike motion.  As you train more, adding volume and intensity, that brings up wear problems for your joints.

It seems like this is heading towards me drawing broad conclusions about ideal running forms, or more ideal patterns, but it's really not.  The point here is that people run in completely different ways; mechanics vary a lot.  The same person probably runs using very different mechanics at different speeds, typically, but even beyond that there is plenty of variation.  So it's back to different shoes working well for different people.

Skipping ahead, to which shoes work well for me, the 880s, which I've described as a supporting, basic, stable, old-school sort of form, or the Propel is designed to try to catch your weight and use some of that energy, if that's even possible.  Or at least they pass on a feel that could be interpreted as such, "lively."  Generally all running shoes are on the light side now; there are lots of minor differences, but producers have been changing around design features and materials for awhile, with an eye towards that.

They're both fine.  I always did like the older 1080s version I used because that odd design form, that really seems to try to work along with your running mechanics, maybe even to alter them, seemed comfortable to me.  The older and newer 880s weren't so far off that, they just seem to interact less with how you are running, just catching and supporting your foot.  The beat-up older version I use to walk in now work really well for that purpose, for that reason; it's as if the ground itself was well structured for walking.  But then the old Asics Novablast always felt like walking on a wrestling mat instead; I suppose that's nice.

It may be that if I ran at different paces, faster, I'd see more of a difference, and preference would shift by varying speed and mechanics patterns.  I've not had great luck with that.  I change how I run all the time, and how I train, and at one point I was pushing a lot harder for faster one-km sections at the ends of runs, getting down to 5:45 being normal for 1 or 2 (so still not very fast).  Now I tend to not do that, and I'm back to running most at 6 1/2 minute kilometer pace.  

I just broke 6 minutes for one km on a recent outing, and ran two consecutive one right at that pace.  Those are exceptions, but I'm probably due for shift in pacing.  My running mechanics still won't change much; shifting from 6 1/2 minutes to 5:45 still isn't bumping the pace enough for that.

It's not much of a testimonial, is it?  NB 880s or Fuel Cell Propel are both fine, but their 1080s or a lot of the Asics line probably also are.  

Kofuzi or the Believe in the Run reviews would fill in the next 2 or 3 levels of details, and offer 100 different shoe alternatives, including a few that are most comparable.  It's interesting that they're all made of different types of foam, designed at different heel and forefoot heights, I just haven't looked that up for these, even though ostensibly this is a shoe review.  The NB site listing, that I checked price on, only mentioned "the drop," the difference between heel and forefoot, but one was for Propel v5 (8 and 9 mm; doesn't mean that much to me).

I do love the shoes.  The 880s feel that little bit more stable on your foot, but I'm not concerned about turning an ankle in the other ones, the Propel version.  They feel like you might be able to run 15 or 20k in them, or walk around in them half a day after a run.  The extra foam depth--I think there is more--and minor adjustment to mechanical form might make the updated 1080 version even better for a really long run, but the Propel feel like they could handle picking up the pace a bit.  

Probably if spending $200 on shoes isn't an issue the rest of the Asics range might have a slight edge, depending on preference.  They're swinging for the fence in terms of evolving design forms and foam development, or at least that seems likely to me.  I'd know better if I'd bought a few more pair of their shoes.

If someone reads all this and considers putting it into practice related to using shoes just to walk, or to stand around in, a main consideration is how they feel in terms of fit (or related to running, of course).  Width is important, and the style matching your foot.  That "rocker" / curved bottom sole could be a huge benefit for someone that it suits, or it could be off-putting.  Shoes can break in a bit to feel more comfortable later but how well it feels right away is an important sign.  I've went this far without mentioning arch support, or saying anything about heel cuff padding or different tongue designs, but it all works together, and how it seems to feel sweeps in most of all that.

A running friend recently mentioned that per his understanding of conventional wisdom runners would have at least two pair to offset the shoes reinforcing slight differences in running mechanics.  That sounds right.  Beyond my level of interest and training probably more would be better, but early on just owning a couple would do.


Tea Tracks 2006 and 2007 Qiao Mu Bulang sheng pu'er



 

I'm reviewing more aged sheng from Tea Tracks, that vendor friend based in the Netherlands.

I'll include their description of these after writing notes, the usual process.  They're presented as "Li Ming," which must be the producer.  There might be a more local source area cited, but typically that doesn't mean much to me; at least Bulang is familiar.  

Sheng being 17 or 18 years old is also familiar.  Plenty of people drink lots of much better versions than I get to, regularly, but I've tried a decent amount of aged sheng.  I own a half dozen cakes older than that; not much, but some.

I was just thinking about how I really do minimize purchasing and keep it all basic, related to not buying any tea for Black Friday.  I might've not ordered any since January, and haven't bought any in shops since then, for myself, maybe beyond an extra Xiaguan tuo somewhere along the way, and tea to give away.  I've tried something like 100 teas vendors were kind enough to share this year, so that mixes it up a bit.  

I've been going back through re-trying the few dozen versions of sheng I own varying amounts of; I just tried some from a "new" cake today, probably a roughly 6 year old Jing Mai version, but I'd have to look that up to know (labeling from different producer sources can be more or less clear).

One of these versions is gushu, the other isn't (older plant material, sometimes identified as over 100 years old, but that could vary).  Qiao Mu relates to them being more natural growth produced, I think, a tea farm allowed to remain in a more natural state, not strict monoculture, but not a forest.


Bu Lang 2007 (357 gram cake lists for 81.75 Euro, $86.50 USD)


This is a semi aged tea from the Bu Lang mountain. As many older productions it has a smokey smell and taste during the first 2-3 steeps. This tea has been dry stored in Kunming and still has quite some bitterness and some astringency. 

This tea is made from tall tea trees that are in Chinese called Qiao Mu (乔木)... 

...Li Ming (黎明, daybreak) is a rather large state owned tea producer that makes Pu Era tea under the label Ba Jiao Ting (八角亭, Octagonal Pavilion). This producer serves a wide spectrum of teas. You can find lower quality plantation tea as well as high quality tea from older trees and tea gardens. 

Taste:  A bit smokey taste in the beginning which turns into tried fruit with a somewhat heavy body.

Trees:  Larger trees

Origin:  Bu Lang Mountain, Xishuangbanna, Yunnan, China

Harvest:  Spring 2007


So maybe Qiao Mu really relates to plant age, and I'm remembering wrong?  I'll pass on reviewing that further this time.  That does mention dry storage in Kunming, which was pretty obvious from these seeming like well under 10 years of aging transitioned versions.  I wrote these notes before looking up that listing and it's a main running theme in the comments.

The 2006 / gushu version isn't listed on the site; it must have sold out.  It would've been interesting to see the price, and the pricing difference, but it doesn't matter so much now, since that's not available.  But due to being curious I looked it up on past Tea Tracks site pages, on the Wayback archive machine, from 2022, here.  That was selling for 170 Euro then ($180 USD now); gushu pricing can be up there.


Review:




Li Ming Bulang Qiao Mu 2007 (so not gushu):  there's quite a bit of smoke.  One of the leaves is more scorched than the rest, and it doesn't take much of that to add a charred note.  I threw that one out, and the rest might settle some in relation to that input over the first few rounds.  Smoke contact or limited charring of leaves was more common 17 years ago; higher end producers avoid that more effectively now, and it's even been resolved in lower range factory teas, for the most part.  Producers are on to refining other considerations, processing steps.

This seems fine beyond that, but I'll skip the aspects list until next round.  It's a little strong; I let the first round go long (30 seconds) to clear through the early infusion start issues, to speed it along, and avoid commenting that it doesn't taste like much yet.


Li Ming Bulang Qiao Mu gushu 2006:  no smoke, that I'm noticing.  Being brewed slightly too strong isn't doing this any favors, but it holds up ok to that.  It's not as astringent as it could be, but there is notable feel edge to this.  Of course flavors are warm in tone, just maybe not as warm as I'd expected for an 18 year old tea.  Maybe this was stored in a moderately cool and dry place, the opposite of where I live.  A shorter infusion time round next time will tell more of the story.




Li Ming 2007, #2:  smoke isn't exactly fading but it's balancing out some.  These really aren't all that age-transitioned, fermented, for being these ages.  You can see it in the leaf color, or taste it.  It's possible that I just drank a 7 year old sheng version that was more fermented this morning, which had spent most of that time here in Bangkok.

This is pretty good.  Bitterness isn't gone, transitioned to gentler warmer and deeper tones.  There are some of those but the mix with the younger character aspect range.  This might be relatively fully transitioned in another decade, based on experiencing the same storage conditions.  I think more balanced, moderate humidity and temperature is better than the rushed conditions here, in general, but I suppose outcome would vary by all of the inputs together, also relating to the tea character.  This isn't at the most natural place for drinking this now, but it's pretty far along, so within 5 more years in typical pu'er-enthusiast controlled storage it would make more sense.


2006 gushu:  it's a little better for lacking any smoke input (or significant amount), and flavor range is a little heavier, deeper.  Feel is moving towards a rich sappy character, but it still has plenty of younger edge to it.  You can see where this is headed for more complete transition easier; the other is that extra bit "greener."  Bitterness mixes with warm mineral tone, and a feel edge that seems to connect with something along the line of green wood range.  Sheng that's prepared badly ends up tasting like wood in a different sense; here I'm using that as a placeholder for a range that's hard to describe.  This is standard character sheng, above average even, so that wood-tone is more aromatic, like cedar, leaning towards spice.  

This seems to have great potential to keep shifting, for that bitterness to drop out, and plenty of pleasant, complex flavors to emerge, but it might take longer than 5 years for that to happen.  7 or 8 more years is relatively short-term in relation to sheng time-frames.  I'll describe different flavor aspects as these transition over a few more rounds, but their potential will probably be the story, not their pleasantness now.

Bitterness, feel structure, and overall intensity is a lot to take in, for both, even as very short infusions.  I'll try one more round and break for some neutral food and drinking plenty of water.




2007 #3:  smoke is balancing in an even more pleasant way.  Sweetness and other flavor range picks up; I can do more of a list.  Bitterness and a green-wood sort of edge is still dominant, so the rest is what stands out beyond that.  Warm tones include more aromatic spice range, towards incense spice (a pretty broad category; even if I was more familiar with that range it's picking out the third most dominant flavors at that point).  It's interesting experiencing this much bitterness in tea switched over to this warm a tone range, seemingly halfway through that change.


2006 gushu:  again the warmer, milder, slightly more complex flavor range is a welcome change.  Again the overall intense experience is a bit much, related to it being too much at one time.  This really needs another decade to settle.  Sometimes I do drink Xiaguan tuo versions that are way too young, "only" a dozen years old, to experience that blast of astringency and bitterness, but it's still clear the tea isn't at its best yet.  The spice range in this is especially promising, but more as what this might evolve to be.  It includes aromatic spice like cedar or incense, bark spices, but it could evolve to include more root spice range, more like ginseng.

These might relax and settle more through another 3 or 4 infusions, but I'd expect more of the same, in general.  Related to my own tea-experience preferences I definitely wouldn't buy these teas to drink now, but they have good potential for later on.  

That tea I drank this morning, that I mentioned, a 6 or 7 year old Jing Mai version (I think) was quite faded in intensity compared to these, and not bitter at all.  That's fine for drinking it now, or it will have a more fully transitioned character in another 2 or 3 years, much sooner than these, probably related to storage input, but also tied to initial character.  I suspect that tea's best days were behind it, that it might not have made sense to keep it around to age it, for it going so dead for flavor, but these two teas seem much more suitable for aging.




2007 #4:  smoke is much lighter, integrated with the rest, no longer a dominant aspect.  Greener vegetal tones (towards green wood) are also becoming better balanced by warmer and sweeter range.  This tea version is pretty good; complexity is ok, feel is nice, there's a depth to it.  That flavor aspect range people would have mixed impressions of, probably; it could shift and be more positive with more aging, warmer, and even better without that vegetal range input.


2006:  this really seems to be at a tipping point, having left behind that harsher, more astringent, "green wood" range, but still with moderate bitterness, and still switching over to warmer tones.  Those include warm mineral, cedar wood, and aromatic spice.  There's some early promise of dried fruit range, jujube, or Chinese date, barely showing through now, but that could pick up quite a bit over even a couple more years.  This tea still needs time though; it would be a shame to drink straight through it at this stage.




2007 #5:  not so different than last round, but the slow, incremental shift to include less smoke, greater depth and flavor complexity, and more rich feel continues.  Aftertaste experience is pleasant, the way this carries over.  It should be much better later, after it transitions more through more aging.


2006:  the two are more similar now, but this is still better, across all the dimensions I just mentioned for the other.  It will also be better once it ferments just a bit more.  That really may take a decade instead of 5 years, and that would probably depend a lot on storage conditions as an input.


Conclusions:


The gushu version, the tea that's no longer available, was a good bit better.  Beyond the smoke input just a bit more fermentation might've been a main difference, and that tends to even out over time.  Or maybe the character was much better in other ways; it can be hard comparing versions that are in different places for aging transition.  For being one year apart in age they should've been quite close, related to that one factor; different inputs could've caused them to seem different.

Smoke in tea can fade over time, but this one has had awhile for that to occur already (17 years).  It should keep fading, and since it mostly dropped out within the first few infusions--not completely, but mostly--it might seem like less of a concern later, when this is more fully aged.

Some people could like that smoke input.  In general it's interpreted as a flaw, but how one relates to it still relates to preference.

In one sense this seems like a good value for partly aged sheng, for the one still available.  Even it being stored in a cooler and dryer environment I don't see as negative; I think teas rushing through transition here in Bangkok, in the hottest and wettest possible conditions, is not necessarily positive, beyond the process going faster.  Heavier, mustier flavors can result; it's not all good.  There's a vague idea out there that dry storage can couple with other slightly off flavor range, a flatness, sourness, or cardboard sort of note, but it's hard to separate other issues related to a limited range of main vendors' storage from dryness and cool conditions as main causes.