Baqi! The first infusion gave me gut ache instantly. I had eaten. Smelled easy enough, bits of that rancid grape and dry vanilla or something. I came back 1/2 later. Infusion 2, 10s. More floral, lively in that semi-aged sense, color isn’t to dark, bonafide Yunnan storage.

Tremendous huigan and qi. Great thickness. Gut bomb. Goes down and starts making a hot war in the gut. It just starts churning and churning, building heat in the gut. You don’t know if the experience will turn pleasant or existential, beads of sweat from forehead.

About three yrs ago, i.e., ’14 or so, this company started charging more handsome prices for their newer productions. Even 10yrs into the game with Yunnan storage, it still kicks ass, but its deceptive. I have a cake from the same year, which is called Mingqian, which by contrast is very tame, except for the qi, which is very powerful.

Belching. Yeah. That happens with this one. Infusions 3-4 I back off on the time to just flash infusing. I’m a lightweight. The hue is orangy-yellow, brass with lots of zinc. There’s a metalic effect and taste along with a bit of sour orange juice. I’ve tasted that before and it seems like a signal that it needs more time, possibly more humidity in aging. Those tastes are coming from the florality. Attacks the throat.

It’s a slow drinker. One pot every hour at the most. A most belligerent production.

Flavors: Bitter, Honeysuckle, Melon, Wood

195 °F / 90 °C 0 min, 15 sec 8 g 5 OZ / 150 ML

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I’ve been drinking Chinese tea since the early 90s when I was a student at Peking University.
My attention has focused on pu’ers, since by profession I’m a doctor of Chinese medicine and sometimes find it a useful lifestyle addition.
From there, I started importing, mostly for patients and other health professionals but also as an interesting hobby that can deepen individuals’ understanding of Chinese medicine.


Los Angeles

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