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“This tea started out as a very complex mix of notes of spice, vegetal notes, camphor, and even medicinal notes. It did not in my opinion have a strong start. But by about the fifth steep it began...” Read full tasting note
“Lasting Fragrance” (岁月留香) is a new product for 2010. Just 65 kilos of this tea was produced entirely from early spring 2008 wild arbor material. The mao cha was carefully stored in a dry condition in Yi Wu area and then stone-pressed just this year.
The tea itself has some yellow mature leaves (黄片) present which lends the tea a thick and somewhat sweet grassy taste. The tea is mostly bud and leaf sets and the stems are thick and stout. The brewed tea liquor has a golden-orange color and is very clear! The tea itself is pungently aromatic with a plumpness in the mouth and a protracted by subtle stimulating mouth-feel. The later infusions gradually surrender the real subtle beauty of the tea with a pleasant sweetness that reminds the drinker of rock sugar!
This is a tea with a little age, but plenty of fuel for future change and development. An affordable high quality Yi Wu tea to enjoy now and into the future.
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2015 Hai Lang Hao "Yi Shan Mo" Yi Wu Ancient Arbor Raw Pu-erh
Hai Lang Hao (Yunnan Sourcing)2010 Hai Lang Hao "Bu Lang Wild Arbor" 2 kilogram Ripe Pu-erh tea brick
Yunnan Sourcing2002 Hai Lang Hao Mengku Wild Arbor
Yunnan Sourcing2009 Hai Lang Hao "Lao Man'E Wild Arbor"
Yunnan Sourcing2013 Hai Lang Hao "Half Ripe Yi Wu Mountain"
Yunnan Sourcing2011 Hai Lang Hao Yi Wu Qing Bing
Hai Lang Hao (Yunnan Sourcing)This tea started out as a very complex mix of notes of spice, vegetal notes, camphor, and even medicinal notes. It did not in my opinion have a strong start. But by about the fifth steep it began to become a sweet and smooth raw puerh. By the twelfth steep it was very sweet and very smooth. Not quite the apricots of a new sheng but still sweet. It was overall very good. This would not be a good tea to steep western style however because the good notes took a while to emerge. This is definitely an example about how gongfu brewing can improve a tea dramatically.
I steeped this tea twelve times in a 150ml gaiwan with 9.1g leaf and 190 degree water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min. I could have kept going with this tea but I decided I had had enough caffeine for today.
Flavors: Camphor, Medicinal, Spicy, Sweet, Vegetal
