I brewed this tea from a sample that came in a ziploc bag after sitting around the previous owner’s house untouched for a few years so lacking air to breathe this tea’s “real age” is probably younger than 4 years. The first thing that struck me was the mixed grades as while I can taste the sweet mellowness of the gongting puerh on the outer layer it is mixed with a stronger almost rubbery maltiness of the cheaper grade of puerh that made up the center of the cake. While this is normally a practice that I heavily frown upon as deceptive of hiding lower grade puerh in the center where it can not be seen till its broken up, this time, maybe because of the extra age it has rounded out with more complexity to the brewed tea than a pure gongting grade puerh. Maybe cakes like these just need a bit more age than the very short lifetime that puerh generally has around me.
Boiling 0 min, 15 sec