I decided to go back in time with this 1960s Guang Yun Gong that I picked up from David at the EoT. The dry leaves have a dark (almost black) colour with a red shading to it. The dry leaf also seems to have a subtle spicy aroma and a large amount of twigs, probably more than in modern bings. I don’t mind this as I find it adds to the teas visual appeal. A quick wash of the leaves releases a beautiful aroma of spices, woodiness and bell peppers, an aroma that brings the 1979 Aged Beauty to mind. Very pleasant nose indeed. As one would expect, the soup has a dark reddish colour. The soup has a pleasant sweetness, which is consistent with the wet aroma, and mouthfeel. The soup seems to leave a long lasting lingering sweetness in the back of the throat. There is also an instantaneous hui gan. The cha qi is very apparent as a single cup of 40 mL has put me in a state of bliss. In conclusion, this tea is a joy to drink. It’s an example of what we all strive for when aging our own puerhs. Of course, this tea isn’t an everyday tea. At a whopping 5 pounds/ gram, this single steeping has set me back almost $50! However, I do think its worth to try. Easily a 90/100

Parameters : ~5 grams/100 mL brita filtered tap water
15 second steeps

Edit : You better believe I will be steeping these leaves 20+ times LOL!

205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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My name is Samuel and I’ve been interested in the world of teas for about two years now. I began, as most, experimenting with several varieties of teas. I eventually encountered the world of puerh teas – my tea of choice.

I’m an avid birder and mineral collector. Feel free to message me if you’re interested in either. I am a graduate student in mathematics.



Toronto, Canada

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