I’m proud to say this is the oldest tea I’ve had. And I quite like it. Dried leaves are crinkled black strips and smell like an old book. It’s a well condensed tea. I threw in the gaiwan just under 5 g and it expanded rapidly as the steeps went on. Wet leaves maintain the old book aroma and are accompanied by leather, sweet wood, peat, and a hint of ripe plum. I’m very happy I didn’t detect any prune-like aromas or flavors that have turned me off to many a mid-aged sheng.
The tea soup is a gorgeous crimson hue with high clarity—liquified garnet. It’s yields a nicely thick, dense, and creamy cup. It’s not complex, but very soothing. Between the leather, wet wood, peat, sweet butter, and camphor there is good depth. As someone inexperienced with aged sheng, I would say it’s an acquired flavor as some may be turned off by the wet wood. I find it quite comforting and not dissimilar to aged liu bao. Highly recommended for anyone looking to try something with good age.