Today I'm drinking Tong Qing Hao 1980s. I know nothing about this tea but the age. First of all it's STRONG-- I put about 2.5g in a 40 ml pot, thinking I might add a bit morre later after it "thinned out" well I'm on the 15 infusion and it's still strong. Wow.
Now when that happens some wonder if it's fermented, or stored very wet. I don't think that's the case here. (tough I'm not expert enough to be certain about storage) It's bitter with the smell of very dry natural varnish (like the kind found in old book shelves) -- it's also rather sweet-- the sweetness and bitterness work together well.
I'm glad I bought two 10g samples. I think I'll get 8 sessions out of this tea... which is impressive. I wish I could have a whole cake. Well, my husband just got a raise so *he* can buy me one!
Now that I have first impressions I'm going to try and find out what others think. (I'm trying to avoid reviews before tasting teas, just buying different old sheng pu and seeing how I like them)
Also, today I started with 2006 CNNP Yunnan puer Raw from ebay(is it fake?) the bing is greenish and looks like it was stored wet-- but for such a young tea it is quite smooth. Almost too mild. Anyone else have thoughts on this one? I've been having it in place of coffee since it wakes me up. If a 2006 cake is mild will that mean it will go dead if it were aged 30 years? (I'm not going to find out, it will be drunk by me before that day ever comes... )
