shah82 wrote:If the xigui is the same I came into contact with, it's pretty good, but good gongfu skills are a necessity to control bitter-tart. It's not green, just a weird bitter-tart that can be obnoxious in strength.
hmm.. tempting! i love good bitters. i'll see how it is tonight.
i used to be an espresso freak and would savour every bit of the bitterness, rolling it on the tongue. yumz. after a few thousand espressos i've probably became a mutant and am rather accepting of teas with strong/good bitters.
I don't find any problem with bitterness or trying to control it with the Xigui. It's a full flavored, gushu forward drink, with a satisfying thickness, mouthfeel, and huigan. This has to be the best tea I've had for 2013, bar none.
The 2013 Bingdao has some smoke in it. This is usually 'death' for me in puerh. However, with a bit of extended shaking of the first couple of brews in the teapot, the smoke receded and the flavor appears and deepens as the session continues. Gets better and better, 10-15-20 brews.
The 2013 Bangdong is also an excellent buy but only available in 150g cakes. Well worth it.