6 Tasting Notes
After sitting on this for almost 5 years, I chipped off 6.5g and brewed 6.5g in a gaiwan, drinking from the fairness pitcher. The first two steeps have immediate returning sweetness, vegetal, earthy, spicy, and umami flavors. pleasant astringency, with very little bitter flavor. Almost smoky on the nose, but quickly turning to the expected raw aroma. Further steeps bring out more of the described grain flavor, which meshes well with this still, fairly green sheng. I will revisit this tea in another 4 or 5 years. Overall, a good purchase, and I’ll happily drink this over the next couple decades.
Flavors: Alcohol, Astringent, Grass, Hay, Smoke, Sweet, Vegetal
Preparation
After aging for 7 years, admittedly in a container with a Tibetan flame brick, this tea has mellowed considerably. The bitterness has faded a lot, while the vegetal, cooked vegetable, hay, and grassy notes stepped forward. Overall, this is not my favorite raw puer, but I feel that it aged a bit faster in the mini-tuo form. It has some returning sweetness, and is not a bad daily drinker. I brewed this western style, thinking it still intensely bitter, but next brew will be in a small teapot.
Flavors: Grassy, Honeysuckle, Hot Hay, Stewed Vegetables, Vegetal
