The main difference I find today as compared to my previous ones with this tea is that the camphor note has really come out in full force now. There is also some medicinal bitterness and the interesting astringency in the finish that I mentioned before. The liquor colour is now even closer to barn red.
On a more general note, I find it interesting that now that I have tried many more aged shengs in recent times, some of which are quite similar to each other, there isn’t even one that comes close in profile to this tea. Nevertheless, with the stronger emergence of camphor and sour woody notes, it does seems to head in the direction of some Taiwan stored teas.
Flavors: Biting, Bitter, Camphor, Forest Floor, Herbaceous, Honey, Medicinal, Pleasantly Sour, Sage, Sweet, Wet Wood, Wood, Yeast
