63 Tasting Notes
June 2021… the tea is developing well, having let go of some astringency and deepening in its flavor profile. The aromatics of hay and camphor are still present, and a pleasant bitterness is here, which turns into a sweetness in my salivary reaction. This tea has depth, and will continue to integrate and deepen in my view. In my storage conditions I will try it again in three years.
Preparation
This tea is integrating nicely. I’d give it two more years (from 02/21) to fully integrate. It definitely holds the typical olive flavors of Mt. Ailao and the forest floor. It generates strong salivary activity in me.
Preparation
7 years after my last note, this tea continues to be pleasant, mellow, and slowly evolving. For me its flavors are woodsy, with a cocoa edge, with pleasant deep flavors. It just seems quite calming. I don’t believe it is available on Bana Teas website any longer, but if you have some, and could use some pleasant calming, give this a try.
Preparation
I had a very nice cup of this tea this morning. Typical Qianjiazhai flavors for me – olives, forest floor, orange, touch of bitterness. Quite nice, mellowing out, early in the maturity phase. Wish I had more.
Flavors: Forest Floor, Olives, Orange, Orchid
Preparation
In May 2020, this tea has mellowed (2013 pick), and the smokiness, tobacco flavor, and pleasant bitterness are more integrated than previously. Aroma in first cup is of orange and tobacco, with a touch of green vegetable, and it tastes much more seamless than it did as reflected in my previous note 5 years ago. The smokiness is pleasant and I can sense it in my sinuses. Quite interesting and it tastes pretty good. It does have a long, smoky aftertaste which is pleasant.
