I had another side-by-side comparison session today, featuring two Lao Man E ripe pu’ers that I own – this one and Hai Lang Hao’s one pressed in 2016. They really are very different teas, the former costs less than half the price and is pressed into much more accessible size of 200g vs the 1kg brick. In spite of that, I would prefer to buy the latter the next time I am searching for a bitter shou, and it’s not even close.
I am definitely open to the possibility that YS’s 2019 tea changes significantly over time, in particular in its flavour profile. However, its relatively high fermentation level makes me skeptical of groundbreaking transformation. Also, the fact that it lasts about half the amount of steeps as the other one and less interesting and thinner mouthfeel are unlikely to change significantly in any case.
That being said, I can definitely see some positive changes in the one year since my last note. The aroma has retained its complexity, with some added notes of berries, leather, wood, dried mint, and coconut chocolates. The taste isn’t fishy anymore. It still has a similar nice bitterness reminiscent of dark chocolate and wood, but with more sweetness akin to brown sugar and molasses now. Aftertaste starts of biting and bitter, which then turns into more of a sweet and sour profile, with a balsamic vinegar note and some spiciness as well.
Flavors: Ash, Berry, Biting, Bitter, Brown Sugar, Caramel, Coconut, Dark Chocolate, Leather, Mint, Molasses, Sour, Spicy, Sweet, Vinegar, Wood
