“This is a very expensive tea, so I wanted to be well prepared. I finished lunch 30 minutes before tasting, brushed teeth without toothpaste, rinsed mouth with plain water—didn’t want anything to...” Read full tasting note
“If my math is correct, this 6g pot of tea cost $60. Is it worth it? Well if I had Zuckerberg’s money I would get a tong of this as the flavor and qi are outta sight. First, the flavor/aroma . There...” Read full tasting note
“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...” Read full tasting note
These early 60’s Guang Yun Gong display exceptional storage. The leaves are clean and vibrant, displaying just a very slight touch of frosting in places.
The early 60’s GuangYunGong cakes are the pinnacle of the Guang Yun Gong series in my opinion. Using 100% Yunnan maocha, very little (if any) of the process used to ‘pre-ferment’ the later cakes, and well aged, they display a powerful qi and excellent taste. They differ quite markedly in my opinion from the later 60’s and 70’s productions.
The price of Guang Yun Gong in the market is much less than other bings of the same era since the taste is not as complex or thick and hence not so highly sought after by collectors. From my point of view, this leaves an excellent opening for those of us who wish to experience the qi of these old teas without being overly motivated by complex flavour profiles. Nonetheless, this is still a lovely tea to drink.
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