To fully understand this you probably need to drink lots of tea with the local farmers....something I will, unfortunately, never do...more than likely.TwoDog2 wrote:Right! Almost any old cake has some huangpian in the mix, and they turned out well.gasninja wrote:The Red mark had huang pian in the mix. For that matter so did Zhou Yu's 2007 remake.
I have a couple huang pin cakes I like to drink them at night since there is almost no caffeine. One is pretty old I found an edamame pod in it.
I am right with you, I often brew up huangpian and drink them later in the day. Some people I know boil them until they are syrupy and sweet.
Today - 2012 YS Wu Jia Zhai
This has a really nice aroma...like a field of mown wildflowers...lingers in the cup. Solid golden tea soup with hay and flowers and bit of astringency. This reminds me of the EoT Bangwei in some ways. Flavors are clear and pronounced....I think this is one of the best of Scott's cakes, that I tasted, from 2012.