2013 YUNNAN SOURCING "SAN KE SHU"

Quite spicy but unfortunately also very astringent. Mainly bitter, floral and vegetable notes. Note: The sample seems to be from the middle of the Bing, therefore not necessarily representative.
Images and more at https://puerh.blog/teanotes/2013-san-ke-shu-ys

Just gorgeous. Dry leaf smells of fruit and summertime :) Wet leaf is peachy. Beautifully processed…no smokiness.

Lovely relaxing chi. Aftertaste of lemons and peach…mostly lemon…lasts FOREVER. Also a lovely pea vegetal note. Bitterness is perfect and complements it well. I’ve never bought a whole cake but this one seems very worthy.

This cake is simply mind-blowing, and is one of Scott’s best. One of my buddies had this in early 2014, when it was about 6 months old, and I bought one last October and still have about 150-200g remaining, so I’ve seen it change over the last couple of years. Throughout, it has been remarkably easy to drink, but has thickened and sweetened considerably this summer. It almost reminds me of a Taiwanese Oolong; there is very little bitterness, yet is cooling, it produces a thick, viscous soup with notes of vibrant, green spring vegetables. I like to make this one for people who are new to quality Chinese tea and Gong Fu.

Ordered a sample of this a while back and now I am finally around to it. It has a very nice aroma to the dry leaf when opening the bag. I got 10 grams from it and broke out the Gaiwan.
I gave it a quick 5 second wash and took off with it. The first infusion was a little weak as i probably didn’t let it steep long enough. 5 seconds short. Tried again doing 10 second steeps and it brought out the punch of this one.
It has an almost fruity aroma to the infusion. It has a good bit of bitterness and a thick mouth feel. The bitter fades and leaves the mouth watering a bit with a semi-sweet tongue tingling after taste. Very stout cha qui in this one , it almost leaves the mouth buzzing in response. Good stout leaf in this one.