Here are some mental notes:
Tea brick looked and felt firm and well compacted.
Dry, well stored.
No hint of 'damp' or 'mustiness' on the nose, very clean smelling.
Chunks were pried off in good sizes, about 25mm across, and 12 grams were brewed in a 300cc pot. And what a cute goldfish pot it was too.
We made two washes, to speed up the 'opening' process, colour was deep red, clear and fragrant.
We drank the 3rd brew, and it was a revelation. Full bodied, velvety, and containing a good chewy taste of malt and notes of dust and camphor. The hui gan was deep and robust.
It was consistent for around 4 more brews thereafter, at around 15-20 seconds each, before requiring more time, and beginning to fade around the 12th brew mark.
Not as patient as a very serious CNNP Ripe Beeng I'd recently acquired, and costing almost double, so I think it needs a bit more time in slightly warmer conditions, and perhaps a touch more ventilation.
Nevertheless, I'm eagerly waiting till tomorrow to find out if I've managed to secure some stock of this at around USD43.00 per brick. If I'm lucky, I'll get five, if not, just a couple or none. In any case, at least I know where I can pinch a bit should it be required
![Laughing :lol:](./images/smilies/icon_lol.gif)