My first impression of this tea sample was “too wet”, but after letting it acclimate for a week or two it’s a very different tea. My sample is tightly compressed and appears to be from the “beenghole” so I gave it a wash and let it open up for about five minutes.
Brews a medium orange. It has a slight mulch-y note in the beginning, but that fades with subsequent infusions. It has a very prominent butterscotch sweetness as well as notes of wet rocks, chestnut, and lightly roasted coffee. The soup has a broth-y quality and slight spiciness that reminds me of a good bowl of pho. Like Scott says this tea has a good balance of age and complexity.
I like this one quite a bit and think it will improve with further dry storage. I’ve been wanting to grow my collection of aged/semi-aged sheng and I think a cake of this and the 2006 Changtai Tian Xia Tong An will be the next additions.
Flavors: Broth, Butterscotch, Chestnut, Coffee, Spices, Wet Rocks
I’m sold. Great review.
Thanks! It’s a good tea for sure
I was eyeing this one. Glad someone reviewed it here. The butterscotch and chestnut notes with teas good viscosity had me sold. Should age well.