brandon wrote: Point out to young puerh lovers where they can find more reasonable prices on old tea with accessible flavors. My posts will be teas at less than $100 a beeng for now. Generate an appreciation for old tea.
Along with Brandon's heart for young pu lovers to appreciate old tea... here's what I've been brewing the past 10 days.
Tea: 1996/1997 Jing Qua Gong Cha Shu Tuo
Origin: Ji Xiang Pai now known as Jing Fan Tea Factory, Kunming.
Storage: Stored in Malaysia most of its life.
The tuo was compact but loosely held together. The leaves show a golden brown colour. The thin paper wrapper tears easily, at the same time allowing good air ventilation.
There’s no need for excessive force to be used to break off a chunk. The tea come off easily with a light push with the Pu Knife. They are dry and I had it aired daily for 10 days at RH 55% - 60%, 27C to 30C. The colour of the tea leaves and dryness of the pu indicates that the tuo had been stored under proper conditions and care.
I used a 150ml standard shui ping. Early 1980s clay and workmanship. Jing Xi Hui Men Chen era, coupled with a 50s/60s porcelain teacup (50ml).
Colour: Deep red, clear, but dark.... rich looking, turning lighter as the brews continue.
Aroma: Woody with a slight onset of aged aroma.
Flavour: Upfront, assertive, deep wood, no malt... the onset of the aged (herb-like) aroma, is just starting to form. A few more good years of storage and we’re all set to go!
Mouthfeel: whole, full, smooth, lingering...
Huigan: Slight, then a slight sweet ending... making you want to salivate.
I'm on to the 6th brew now, and the tea is still going good... I'm brewing each round for 30 - 45 seconds, using boiling water, getting one medium sized cup (50ml) per round. While the aroma diminish slightly with every brew, the smoothness and sweetness of the tea broth remains unrivaled.
Smooth, no astringency at all, starting to exhibit some aging aroma. Would go back for more.