Pleasant session with this loose leaf 1993 Shen from Chiang Rai - so the tea is as old as my younger sister.
Crimson liquor, clear, has a nice shine and glint to it.
The tasting notes are majorly spices and wood, but hints of dried and ripe fruits can also be found.
Nutmeg, Cardamom, Burmese Cassia, Sichuan Pepper, Old Teak Wood, Dried Plum, Some hint of raisin, hint of black honey, and spicy tangy note of Nasturtium flower
Sweet licorice like after taste with lingering prickly spicy notes, slight teak woody aroma is also left in the nasal cavity.
Long finish - rich yet mellow. This tea needs to be enjoyed at a slow pace.
Brewed 3gr in 70ml sourced water at 98 Celsius, 5 seconds steeping, 15x steeping.
The Cha Qi of this tea works slowly.
It starts from the chest and creeps down to my shoulders, elbows, then hands; after that the warmth creeps my elbow to my back and my waist; the last one to hit was my head. The Cha Qi is noticeable on the 3rd steep - it creeps to my hands on the 6th steep, my back on the 10th steep, and my head on the 12th steep
Sweating starts on the 10th steep, this tea didn't drench me in sweat.
The aroma of the heated leaf: chen xiang (the smell of antiquity, aged tea aroma), Brazil nut, a dry tree. The aroma is rounded, noble, not obtrusive and thick enough. Brewing it with be boiling water. Rinsing infusion is clear. No signs of leaf destruction, no fleece. Leaves collected with stems. warmed up by the tea cha hai smells woody and fresh, like a sea breeze, I can almost hear the creak of old schooner tackles.
The infusion is very unusual, reminds me of Lubao, but there is a bit of sheng bitterness. The tea makes me drunk. From the first bowl, thoughts started to creep into the corner.
The aftertaste sparkles. Kuwei’s in the most gentle manner. There is a lot of body in this sheng that should be drunk with your body, but at the same time, the tea didn’t lose his taste properties.
From the middle brewing, the tea warmed me up. Intoxication’s slightly moving, coming over and over again. As for me, there is something marine in all well-aged strong-bodied shengs.
But then this tea began to go younger. From the steeping to steeping, it began to manifest walnut, light wormwood, sweetness. Boiling water was repeatedly turning over the pages of its life.
7 grams / 140 ml, Zhu Ni teapot. Water: mineralized osmosis, 95-98 degrees.
Fast steepings, started from 5 seconds and then little longer.
In taste there is an old tree and old furniture. At first, it felt just woody. With the following steepings, there’s added a lot more: a barely noticeable sweetness of dried fruits, walnut partitions, all in semitones.
The taste changes faintly. A rich palette of scents and tastes is present until the end. Very mild infusion. I drunk it easily and with pleasure.
The energy is soft and very powerful. Does not excite, does not make drunk, does not shoot in the head. More like a powerful tide of the North Sea, when the flow quickly blows everything in its path.
Already with the second cup in my head is cleared up and thoughts flow slowly and detached. Attention is unfocused, peace and tranquility are all around. At the same time, there is no noise in the head, no dizziness. The mind is clear, everything unnecessary has blown away. In a word - goodness.
Tea is resistant to brewing. I poured 1.5 liters through 7 grams. The last steepings were 4-5 minutes long.