The nutty clove with smoke is unmistakable, and makes this tea particularly interesting to drink. The nutty flavours really make it buttery smooth as it washes across the palate. The scent matches the flavour with a touch of nutmeg. I really, really like this tea. So good. Energy is calming. I started drinking in a particularly foul frame of mind and by the end of the session I was calmer, more at peace and not even thinking about whatever I was in such a bad mood about before I started drinking it. And THAT is why I drink tea. For aged sheng, wet-stored pu erh I usually steep it for thirty seconds at first and then adjust accordingly. For this one I increased by about 15 second intervals with each consecutive steep and I’m fairly certain I got between 8 and 10 steeps out of it in my tiny early republic Yixing teapot.
1980s Aged, Sheng, Wet-stored pu erh cake
I had completely forgotten about this tea. I get so used to trying my usual teas that sometimes I forget about the cakes I have stashed away. This one I picked up in Taiwan before I left 4 years ago and it only seems to have gotten better over time.
The flavours and aromas have their usual earthy feel to them, however, the spice in this one is a smooth clove with a smokey hui gan (lasting flavour on the back of the tongue). The energy is light, but it will definitely lead to that feeling of tea drunkenness when I take the time to sit and meditate over it. A fine red label tea, to be sure.