WOW!!! First time tasting a truly aged sheng, and my first traditional HK stored puerh as well. I’m amazed and feel very fortunate that I can take this journey back to 1985. Thank you for the opportunity, LP!
After this experience, I can now say that I resonate with the experiences of other tea heads that I have read about. This is certainly not a tea for everyone, but call me Ronald McDonald because I’m loving it! Only thing is, I’m not sure what camphor smells like. Maybe it’s there? There is a touch of something vaguely familiar to me. Maybe that’s the camphor? Anyways, the complexity is crazy and drives your imagination wild.
There is nary a speck of bitterness or astringency to this beauty. The smoothness of this tea at least matches if not surpasses the shous I’ve tried. But do not be deceived: the experience of this tea is incredibly different from that of a shou. Longevity is, as expected, phenomenal at 20+ infusions. Cha qi is calming and sedating. Mouthfeel is creamy and full as if a balloon is being inflated in my mouth. The aftertaste lasts at least 5 minutes and is full of flavor. Towards the back of my throat, the feeling is reminiscent of a used Swiffer duster tickling my throat (in a good way :)). On the sides and front of my tongue, especially in the later infusions, a subtle, tingly sweetness lingers.
I can’t wait to try the other samples in my order from LP, and to try more aged sheng in the future! LP – you will definitely be getting my repeat business. If money were not an issue, I’d buy every gram of aged sheng I could :).
Dry Leaf: Musty basement, wet cardboard, old dusty library books
Wet Leaf: Same
Flavors: Musty old basement, wet cardboard, wet dark wood, old dusty library books, abandoned attic, used Swiffer duster, inflated balloon, sweet, thick, heavy, cream.
Flavors: Cardboard, Cream, Dark Wood, Dust, Heavy, Musty, Sweet, Thick, Wet Wood
