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“5.5g, 90 mL ZZZ, water mix wet leaf: maybe camphor? Have seen some people compare it to tiger balm, but this is the first time I’ve noted this for any tea i think. Starts w woody, baking spices,...” Read full tasting note
A very early production by the founder of Chazhiji, a well-known tea shop in Malaysia. Labeled as Changmaohao. This is a production from the Yiwu Gushu revival of the late 90s. Excellent Malaysian storage. Lovely wet leaf smell, pungent and nutty, with slight mint and spice, some red date. Throat cooling and can deliver a good punch if pushed. Deep aftertaste with a strong body feeling.
375g cake
5.5g, 90 mL ZZZ, water mix
wet leaf: maybe camphor? Have seen some people compare it to tiger balm, but this is the first time I’ve noted this for any tea i think.
Starts w woody, baking spices, earthy notes and subtly sweet finish. Taste overall on the lighter side, but when pushed some soft bitterness. Some grounding feeling.
Overall, I’m inclined to think that there’s no issue with longevity, since for something like the BYH 04 Yiwu, the stewed leaf taste comes through after five or so steeps. Not the case here, taste is just a bit lighter overall, so sample is likely a bit too dried out/sleepy. Was looking forward to this, but fell slightly short of expectations. Given the drastic differences in experience when the liao fu san cha was dried out vs. rehydrated, I will let it rest and hydrate more before re-assessing.
