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“Rather soft with a noticeable moist note, but its origin dates back several years. The most prominent aspect of this tea is an astringent-leathery-acid fungal note, which is very long-lasting and...” Read full tasting note
“6g, 95ml F1 shuiping yixing, very dark leaves, made me think it was purple tea at first. Fairly clean storage, but you get some of that wetness in there, its not unpleasant but noticeable. dry...” Read full tasting note
“Prep: 60cc gaiwan, 3-5g. Longish steep to open her up, flash steep x2, 10s, 10s, 20s, 30s, etc.. Sessions with this tea: 8 Taste: almond skin bitterness up front with apricot returning sweetness....” Read full tasting note
“This is the standout from the group of semi-aged raw pu-erhs I recently purchased from YS. The soup is sweet and thick; the stone fruit/tobacco/mushroom flavors are evident but not overwhelming. ...” Read full tasting note
A classic Gu Pu’er production aged for 12 years in Guangdong. Perfect balance of wet and dry storage in this lovely tea cake. Simao area spring 2004 harvested tea leaves were blended and pressed into this lovely tea cake. “Cha Ma Gu Dao” (means “Ancient Tea Horse Caravan Road”) is the name of the tea cake and the theme on the wrapper.
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Beautiful Taiwan Tea CompanyRather soft with a noticeable moist note, but its origin dates back several years. The most prominent aspect of this tea is an astringent-leathery-acid fungal note, which is very long-lasting and increases as the infusions progress. Unusual but not bad, but the tea has a relatively light body.
Images and more at https://puerh.blog/teanotes/2004-cha-ma-gu-dao
Flavors: Astringent, Leather, Medicinal, Mushrooms, Sour
6g, 95ml F1 shuiping yixing, very dark leaves, made me think it was purple tea at first. Fairly clean storage, but you get some of that wetness in there, its not unpleasant but noticeable.
dry leaves smell richly/sweet but that doesn’t translate to flavors.
liquor is clear orange-amber, thick body/mouthfeel, very woody/sour/tannic leather-like flavor, not sweet at all don’t know why everyone else says it is, medium longevity (about 10+ steeps), medium cooling huigan that is very noticeable – don’t have to look for it, lingering tannic/sour/bitter kuwei and aftertaste, chaqi is very nice – massaging and gentle pressure in middle forehead and upper sinuses, makes you sit back and enjoy it.
needs a bit more time to air out and mellow.
Prep: 60cc gaiwan, 3-5g. Longish steep to open her up, flash steep x2, 10s, 10s, 20s, 30s, etc..
Sessions with this tea: 8
Taste: almond skin bitterness up front with apricot returning sweetness. Some soft smoke or charcoal which fades out. Later steeps are more open with a maybe onion soupiness.
Body: mouthfeel moderately thick. Strength in the jaw. Slippery on the tongue/roof-of-mouth which builds on itself with each steep. If you have a fast-paced session with this tea, expect to salivate some. Moderate energy, but one out of every 3 sessions so far has made me quite jittery and skittish.
Summary: I feel like I’ve seen this tea on the YS website forever and is one of the oldest teas that isn’t a factory tea in the “humid stored” section — how have more people not reviewed this tea?! Briefly, is in a good place w.r.t. age — not too mellow, but the bite of the bitterness is mostly gone and this tea is very enjoyable for its price.
This is the standout from the group of semi-aged raw pu-erhs I recently purchased from YS. The soup is sweet and thick; the stone fruit/tobacco/mushroom flavors are evident but not overwhelming. Some aged shengs are so mellow that they are soporific. This one is robust and invigorating, without being bitter or ashy.
