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“2020 version. Delicious, full-bodied, very sweet. You cold say this has most of the mouthfeel, sweetness and aftertaste of a normal young sheng tea, but without the bite and higher aromatics. Nice...” Read full tasting note
“I got a sample of the 2017 version. Gongfu’d at home, 1g:15ml, 200F: There was a bit of toastiness with the first steep and then the rest were big flowers with just enough tangy salt blown on them...” Read full tasting note
“I got this from Utack (reddit username). This tea is oh so light and pleasant, and the leaf looks pretty cool to be honest. I don’t really have much more to say about this tea.” Read full tasting note
We made a lot of tea in 2015. Since we like to use a heavy kill-green process, we get a lot of yellow flakes (a.k.a. Huangpian) in our tea. They are sorted out, and we always end up with a couple of bags. Since we had them in sufficient quantities, we decided to press them into 357g cakes.
The brew is clear and yellow. It delivers plenty of sweetness and a discrete but complex fragrance that lingers in the back of the mouth. This tea is not as robust as the usual Pu-erh tea leaves, but you can enjoy it over many infusions. You can even boil it if you want to make most of its sweetness. It will hardly give any bitterness, but if you’re patient, it will reveal its hidden charms.
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I got a sample of the 2017 version.
Gongfu’d at home, 1g:15ml, 200F:
There was a bit of toastiness with the first steep and then the rest were big flowers with just enough tangy salt blown on them to keep things interesting, with sometimes a surge of salt/acid immediately afterwards, always finally fading into a long lingering sweetness.
By the 6th steep or so, my mouth had gone pleasantly fuzzy.
I didn’t get much energy or flavor transformations, but it was enjoyable to drink, just sort of endless flowers growing near distant ocean breezes.
Grandpa-style at work:
Started out as slightly spicy wood with some flowers, then settled down eventually into sweet straw for the rest of the afternoon.
