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In order to learn more about aged sheng, which I know very little about, I joined one split order of YQH teas. One of them is Te Ji Pin, a tea that has had quite some reception in the community. I think I am still learning the best way to brew these teas, but now I might have settled on something that works. Today’s session was the best one I remember with this particular tea.

I find it to have quite a clean and woody taste that is definitely memorable. The qi is great and I also love the smooth, soft, and oily mouthfeel. Still, the price is probably a bit too high. I think I would be able to enjoy and appreciate it much more if I had more of a relation to the tea – which is the reason why I started aging pu’er early on in my tea exploration, even before I would know whether I even like aged tea.

The aroma is hay-like and nutty when dry. After the rinse, I can smell notes of cactus, smoke, pool, soil, fish, and garlic. It is a strong and complex aroma with a vegetal character.

The taste starts off light and creamy, but soon develops some refreshing bitterness and tartness. Second infusion has a strong herbal character like breckland thyme or lemon balm and a finish that reminds me of irn bru a little. Later steeps then show more smooth woodiness, honey sweetness, and a stronger, more rounded taste overall. I find the aftertaste to be really long and heavy throughout the session. It is sweet and spicy with notes such as nuts, cumin seeds, and cinnamon.

The body of the liquor is medium, but extremely soft and smooth. I get a numbing sensation in the mouth at times and the texture remains distinctively oily throughout. As for the qi, it is strong, but not over-powering. I get a warming feeling in the body and a defocusing effect on the mind.