Had a 1950s Chien Liang Cha (Thousand Taels Tea) last night. This is a compressed black tea from Wuhan from a sheng base. It is an interesting black tea done in Puer style. Traditionally they grab whaever raw material (tea leaves) and pan fried them and then compressed them in a tree trunk shape without any piling or fermentation process. The later batches, (as usual based on profit generation and market demand) are piled and gone through fermentation process which is undesirable. Both can be recognised by tasting them.
In Hong Kong, there are some 80s available but it is at bank account breaker price.
This piece is from the 1950s and collected by my teamaster.
We brewed this tea occasionally to enjoy it, afterall, why collect if we don't drink. Usually we brewed it by itself or with aged mandarin peel. Yesterday we brewed it with agarwood.
The taste is smooth and flavourful but the aroma is fading off. The agarwood helped to prop it up. The Qi and spirit of such old tea is mesmerising, often we can feel the fine hair behind the neck stand up.
Well just to share this experience. Cheers!
Attached is the photo of the tea leaves after half an hour of refreshing. The leaves is still dark greenish and reddish tint in colour. Also attached is the photo of the brew.