“Wow, this is the first aged raw sheng I’ve tried that came anywhere close to the taste of a shou—except this is far better than any shou! It has all the lovely aged earthy notes to it that I enjoy....” Read full tasting note
“Starts off with mostly leather and a touch of bitterness. It slowly evolved into more pleasant tastes but I had to drop the temperature to get the bitterness to subside, as it was turning...” Read full tasting note
“Very strong leather note with present bitterness and a medically woody note. The rather humid storage is clearly noticeable, but is not at all musty but the good type of humid storage. Surprisingly...” Read full tasting note
“i have brewed this in a gaiwan and one of my sheng clay tea pots. i have to say, the storage is really present with a gaiwan (i actually throw off the first three rinses) but my clay tea pots seem...” Read full tasting note
This is a 2006 Chang Tai brand pressing for a Hong Kong teahouse called “Tong An Cha Hang”. A portion of the tea was apportioned to a Guangzhou tea seller to sell in the mainland. Our offering was aged in Guangzhou in a traditional (wettish) storage condition. The Bu Lang Mountain material is strong and even after 10 years of aging it comes through with a strong camphor and aged taste with a strong cha qi. As this tea dries out a bit in Kunming (or wherever it ends up) it will develop a nice rounded aged taste lacking in wet storage taste but also tasting complex and aged.
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