Aroma of heated leaves: raisins, oak barrel, calvados. The infusion, from the first steeps, is clean and transparent. Dark, thick. I drink and the brain is feverishly alternating aftertaste mosaic algorithms. I haven't drunk old Thais for ages. Very interesting aftertaste, purity, contrast. From the first steep, this Sheng tightly enveloped me in sweetness. Ironically, the body of the tea is very light, delicate. Association: Yang Qing Hao and old Shen with Nan No. The main thing about this sheng is the aftertaste. Vanilla and sweet French cognac are replaced by the astringency of the walnut. Light Cha Qi energy and flash tranquility. Interesting Sheng. I recommend it!)

Very pleasant aged sheng, with a slight residual astringency in taste. Sweet, full-bodied, with a vivid taste, in which are apple puree, old books, and light coniferous spices. It's very clearly reminded me of the Xiaguan tou cha “Back Horse”, only the Xiaguan is easier-simpler.

Around steep five the stone fruit came on strong and so did the sweating and feeling of euphoria. Not the tea-drunk down and dirty euphoria of a good Shou but a Sheng-high, lighter, full of breezes, a slight shivering down the back. It's been a year since I got samples from Tea side, maybe it is time to get some more and order a whole cake of this very drinkable 2004 at the same time. My husband even liked it and was amazed at the difference in flavors he got out of trying multiple steeps! That's a first for him in regard to his willingness to try something and then come back for more.
SO very good!

Got as a sample. Very, very soft sheng. And it also acts the same, softly relaxes ..

Very ambiguous puer. Brewed it in JIAN SHUI, 200ml, put about 10 grams.
The first steep did not bring anything special, it even disappointed me a little. The second steep produced more definite flavor and taste. On subsequent steeps, raisin-prune notes began to appear, a little dried black pear. Such a restrained tea. After the third steep, I began to feel more Hui Gan, mostly under the tongue, slightly at the root of the tongue. Tea withstood 9 full steepings and began to descend into a watery liquid.
Pressing: the cake is very tight, I had to work with an awl.
Cup smell: raisin-prune-pear, a little bit slightly woody.
The color of liquor: dark, noble, such as of 12-15-year-old sheng puer.
The taste of liquor: here is interesting. I have a lot of old Chang Tai shengs puers of 2001, 2000, this sheng is very similar in taste, but slightly different, with its own handwriting. Such an "old man" with a gray beard.
Steeped leaves: I had a lot of tattered leaves and stems, color is completely dark, as it should be with an old man.
CHA QI - strongly invigorates, makes the head easy, collects and concentrates thoughts.
Summary: worthy of its price tea, better to put 12-13 gr for 200 ml. And you can it wash twice.

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