You can see the listing at Jing's here: http://www.jingteashop.com/pd_traditional_aged.cfmChip wrote:Wow, really, 1983??? I assume it has been reroasted or something, right, ABx?
What does it look like, not like a greener TKY, has to be a darker one???
It apparently has been re-roasted relatively recently, and is definitely not green like a lighter one. Although Jing has it described as being more like a Wuyi, I think it looks a bit more like a baozhong. I have Imperial TC's aged TGY as well, and Jing's is a bit darker in color and more shiny. I would also say that Jing's is a bit more deep and rich than ITC's.
I actually ended up making the 1976 baozhong from Stephane rather than the 60's, but mainly because it was what I grabbed first - these are in the very back of the cupboard to keep me from dipping into them too much The older ones seem to have a deeper, richer, and more complex flavor, although I don't recall the 60's being all that much better than the 76. Perhaps I'll see later.