Tea was pressed in 2015 year by TongAnHang from HongKong.
Properly compressed disc cake which can be broken apart by hands. Hairy threads have fermented flavor because of RuCang(入仓) which accelerates the aging of sheng puerh tea by manually controlled humidity and temperature and storage time in different stages can be long or short.
Mellow, even the bitterness after heavy steeped infusion is not brisk.
Rich tea soup contains many tiny hairs dropped off from threads.
Fragrance is on a low level ever on cold cup or cap of GaiWan.
My kid asked me that after her sip of puerh tea,
“Why does it taste so bitter firstly, but then it turns to sweetness? "
The answer diversifies some time, especially from different persons, doesn’t it?
Tea farmer: Yeah. HuiGan, ahahaha
Tea vendor: Sure. Beautiful HuiGan and it lingers long time in aftertaste.
Tea lover: Interesting. Any more additional description?
Tea addict: Wow. I feel thirsty again.
Tea scientist: No wonder. Bitterness is from caffeine, tea polyphenols and tannin. Sweetness is from monose, oligose and amino acid etc.
Philosopher: Sweetness usually comes after bitterness, but bitterness is not always followed by sweetness.
Pastor: Tribulation is temporary and there will be eternal life in heaven.
Tea skeptic: It must be fake tea or bad storage. What I have experienced classical taste of puerh tea is different from this one. No matter what you guys say. Anyway, I’m confident on my judgement. Bad experience.