The YQH comparison is justified, and so this one is recommended for those who can't get over YQH's strong and uncommon storage tastes.
The 0802 is a good gushu aged puer. Plenty of Plum, mellow though strong taste, plenty of steeps and good qi.
The aroma was sweet and mellow with a tobacco woodiness and tree bark afterthoughts. There was one taste that took me awhile to identify, but I got there - Beechnut tobacco leaves. It was quite sweet and slightly bitter/tart. The mouthfeel was not very thick, but more so than some other heichas. Astringency was middling, and the Qi was fast and warming. Very solid tea so far! I steeped this tea out tonight because I have other plans for that pot tomorrow. It ended up going 17 solid steeps and I did 3 more because it was still an enjoyable drink. The aroma bent toward old leather in the later steeps. The flavor turned nutty and smoothed out nicely, remaining sweet. Solid throughout.
1. Spices, cumin, milky, active aftertaste.
2. Striking sweetness. Thick, sharp sweetness/tartness and sweet aftertaste
3. Grain, acidity, sweetness, very good empty cup aroma, resinous.
4. Taste is not smoky. Very classic midaged sheng taste. Reminds me of brown Changtai, but more spices. Spicy, roasty, more complex bitterness.
Very good, well enough aged to drink very pleasantly today. The storage and aging seems a bit faster than Taiwan, in that there was a lot more incense in the taste and less bitterness, and so it seems closest to some Singapore or Malaysia storage that I’ve tried recently. In the mid steeps, I noticed a milky creaminess of the development texture and taste in both these teas, and it struck me as a storage note. Very similar to Changtai blend style, and some Xiaguan Feitai. I preferred the 0802 over the Ming Dee, it was more interesting and characterful.
When I opened the packet, camphoric aroma and sensation emanate from the tea - a good sign for me to drink the PuErh.
The soaked leaves smell gentle sweet - A combination of dried fruits such as plum, prune and dates alongside with woody aromas like an oak wood with a sweet whiff of Timor dry stored aloeswood and fresh aroma of Pinus Cembra (Swiss Conifer).
My 1st steep of this shen puerh is a light one, as always, to see what other possible characters might surface in the early steeping stage.
Took a sip of it and found slight floweriness in it - in the peak of my mind a hazy image of a collective small yellowish flowers appeared, an acacia flower that belonged in the Mimosoideae category that has a fresh and vibrant spiced aroma.
Sweet dried fruit notes such as dried plum and prunes are easy to be tasted, woodiness like oak and pine bark whiffed all together highlighted with the acacia flower notes, some gingerish note, and peppercorn.
As I steeped this puerh bolder, the body became gelatinous and more rounded.
It is a sign of the accumulation protein such as amino acid from the aged old tree leaf.
The body is supple and the texture is slippery, smooth tasting and the cha qi is sufficient.
The notes in the bolder steeps are the same with the lighter steep except the flowery acacia was now turns deeper into spices and peppercorns.
The aroma of the aloeswood remains in the nasal cavity, sweet wood and dried fruity aftertaste.
The tea lasts for about 10 steeps with me, it is a tea for you to drink if you have time to sit down and relax - or just woke up and ready to go to bed again.
Steeped it at 95, 90, and 85 Celcius.
Good, almost the classic sheng. Perfectly went with that nasty weather that is going on outside the window. Maybe I put it too much, 7g / 100ml, but for my taste, it seems to be a bit too exuberant for that age. A lot of taste reminiscent of exotic fruits, a lot of woody tartness. "Classic" Sheng, in my understanding, for its 12 years it has a typical taste.