This is my favorite aged puer from TS, since I like it only slightly less than the '88, but costs almost half (though they are decidedly different).
In my setup, it takes it 2-3 brews to fully open up, but from there on it's 20+ steeps of great aged tea.
Delightful old taste of wood anв leather, strong lively qi, oily thick mouthfeel..
I bought a bounch and will surely buy more in the future.

a must try!

Remarkably dark in brew and notably powerful in energy, an excellent tea.
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Dry nose; old books, earthy geosmin, peppery capsicum, paprika, savoury cured meats, baked sweet potato and a balsamic note. On rinsing, the wet nose explodes in new aromas; more earth, antiques stored in a dusty wooden attic around old books, parsnips, cherry tomatoes, coffee, canesugar, cinnamon, hazelnuts, cigars and loose tobacco, popcorn and brown bread. You might start to see a pattern with these older aged teas, something akin to preparing strange foods in abandoned houses in the forest.
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The tea is medium-bodied with silky mouthfeel and almost silty texture, moderate earthy tannins, a long finish and overall what I might call very smoove. On the palate are old books after a rainstorm, old wood, dark chocolate, hazelnut, betelnut, rye sourdough bread as opposed to simply brown bread, various root vegetable, compost pile, minerality and peppermint. The energy was strong, grounding and energising. I decided to start the tea session around 8pm and this was maybe a bad move. Suffice to say, I struggled with sleep that night. This might ideally be drunk after a big, hearty, carb-coma inducing meal to fight the lathargy.

I'm not very experienced with aged Raw Pu-erhs yet, but found it really interesting. This tea definitely has a character, but don't expect to face sharp and pronounced aroma and flavor. There are nutty, woody and little bit tobacco notes in this tea. The aftertaste reminded me some coffee as well. In first steeps it's getting close to Ripe Pu-erhs. But Cha Qi is really strong - it doesn't kicks you in the head, but in contrary makes you more calm and focused.

Some slight geosmin on the dry leaf, minerals. Looks kinda like Yancha in the sense of having large twisted crispy roasted appearance. Looks like loose sancha. The damp leaves are funky, mineral, pavement. The wash has the aspect of suburban flood water.

1. Strong mineral taste. Not a ripe style of taste. Not geosmin or funk. Some slight sweetness. Clean and clear
2. Dark brown-rust colour. Mineral smoothness, thick texture. Soft, with an aftertaste like yancha, with a slight roasty aspect.
3. Minerals, geosmin but not quite like beets, more wet gravel. Some warming in the face. Gentle.
4. Milky, slightly drying. Eye heat.
5. Very smooth, silky, aged tea, mineral. Potent for the digestion. Milky.
6. Longer steep gives some juiciness actually! Milky aftertaste. Slightly calming. Strong mineral notes.
7. Very clear, dark brown-red. Oily. Some shou notes now. Storage is like the late steeps of a HK stored 1995 Jincha I have. Long steeper. Still active after several more steeps. Mineral. Some mild acidity.

Tightly twisted huge leathery leaves. Thick stems. Very good material. Many good late steeps. The tea is more akin to light traditional Hong Kong storage teas, very pleasant, very aged, strongly mineral, and strikes me as good to drink with a heavy meal. Traditionally processed light wet stored tea with plenty of age.

Strong notes of sturdy leather and some woodiness in the background. Good weight to the liquor and a nice sweet aftertaste.

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