ethan wrote:First time for some 2000 CNNP Green Stamp Sheng. Prepared gong fu style w/ less tea than many teachatters would use, I taste simple mild earthiness w/ definite but mild fishiness. I'm glad that I did not let the fishy aroma stop me from drinking the tea. I can pay attention tasting several infusions of this today, when Bostonians are supposed to stay at home.
BioHorn wrote:theredbaron wrote:Tead Off wrote:Funny, I thought this a rather weak tea. Not much character or power. A 10 year old cake for $44. Can't expect much. I thought the Wu Chi Dao you mentioned to be a much better buy. But, we all are not going to agree about everything.
Both teas aren't *great* teas, but i find them very good for every day drinking purposes, especially considering the reasonable price. The Ancient Spirit is not a very complex tea, but nice enough. I only tried the samples of the Wu Chi Dao, maybe three pots, and found it more complex in character. I will see later, in a year or so, when i plan to break up my first cake, how i will feel about it then.
I agree. After sampling it, I bought two cakes of the Ancient Spirit. I is quite drinkable and one of the few offerings from Scott to have more of that traditional aged pu taste. The cakes arrived in very good condition. It was clear they had seen careful handling.
I think RB is correct in it being at a very nice price point.
JakubT wrote:Tead Off: Hmm, I think that some Yiwu teas just age this way (btw., have you met, e.g., Luoshuidong with any significant taste? I have not...). The sample I had did not really smell of storage, just "aged".
I disagree on thickness not being a significant quality. After having some not-that great loose leafs and cakes (e.g., Grand yellow label) and too dry stored thin, sour stuff, I surely do appreciate such a thickness and "presence". Besides, the tea affected me more, qi-wise, than a lot of more expensive teas. But that's largely personal, I guess.
My piece had plenty of taste anyway... indeed, it was not like young Yiwu. But if I want young Yiwu, I drink young Yiwu.
I don't mean this badly/offensively or anything, just debating I think it really depends on what one seeks and what he's like. I used to dislike wetter tea a lot, but then I found a way to it eventually.
futurebird wrote:Red barron, thank you for the excellent response and advice.
I've been reading about this famous "Banzhang" so I got few sample not really knowing what to expect. This tea is quite bitter, but not in a bad way. It wams my throat and tummy long after it goes down leaving me wanting a bit more.
I'm not really blown away. But,if it keeps it kick as it ages I think this tea would be even better when it is older and less bitter.
You can see from the spent leaves that it has a lot of stems, but there were some whole intact leaves in the mix.
Is this tea "2003 Tian Di Ren Lao Banzhang Cha Da Shu" (Raw) representative of Banzhang? If not what other *samples* could I get to find out if I'll like Banzhang?
PS. As I've moved in to the later infusions it has gotten sweeter and sweeter and it's keeping that "kick" -- something like the astringency and drying action of a young tea turning to more of a flavorful camphor. It has a wonderful smell even when dry.
PPS. there was also something slightly "wet stored" about the taste of this tea in the later infusions.