A couple days ago, I put together a Franken-pu with a couple small samples I had laying around. I combined 5g of 2015 YS Ye Zhu Tang with 3g of 2008 Bana Limited Edition, both shengs. The dry leaf smelled earthy and floral, with some straw and a touch of leather. After a rinse, it took on a bit more of a twiggy barnyard note, with just a hint of fruitiness as well.
The first couple steeps were slightly astringent, but with a sweet finish that came across my palate as slightly juicy. Reminded me of cucumber or some light fruit. As I continued to brew it out, I believe the more aged 2008 Bana tea started to contribute a bit more to the flavor profile with some leathery notes and a more bass-y sweetness coming through in the finish. The front of the sip was still a slightly astringent straw note.
Near the midpoint of the session, the flavor started to meld together a little bit, becoming more woody, less astringent, and smoothening up in the finish. The huigan lingered nicely in my mouth for a couple minutes after each sip. There was some detectable qi to this tea, but I felt it almost similarly to a mild caffeine high.
This session was good, and I’m glad to report I didn’t end up “wasting” either of the little samples. The brew started off a bit astringent and strong, likely because I leafed a touch heavily. In the end though, it became a nice and smooth session. It was slightly interesting, but more just pleasant. Gives a good appreciation for those who blend different teas together to make interesting puerhs for all of us to drink up.