After around 12 steeps on this tea I decided to take a step back and think to myself: A newer raw puerh has to REALLY set itself apart to be looked at again in the near future opposed to potential for down the line.
With that train of thought I came to conclude that this was was quite similar to the majority of spring jingmai cakes that I tried from 2016 to the point that this didn’t really interest me much afterwards which is fine, however the question is how long the sweetness will last in this tea before it mature and takes on a possible new road if that happens.
Not on the bottom, not on the top, probably somewhere in the middle.
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That’s funny. That’s exactly how I feel about the 2017 Chawang Jinggu.
From Chawang Shop?
Yeah. It’s not the same tea, but likely the same mountain: https://www.chawangshop.com/2017-chawangpu-jinggu-zi-de-gushu-puerh-tea-200g.html
That’s funny. That’s exactly how I feel about the 2017 Chawang Jinggu.
From Chawang Shop?
Yeah. It’s not the same tea, but likely the same mountain: https://www.chawangshop.com/2017-chawangpu-jinggu-zi-de-gushu-puerh-tea-200g.html