Wednesday, August 19, 2009
2006 Autumn Yi Wu Yah Cha of Chen Guang-He Tang
One received a sample of this cake currently for sale at Hou De Fine Tea from generous ol' Hobbes. One always enjoys the feeling that good autumnal shang puerh conjures up. On a chilly, grey summer morning that looks and feels much like the fall season to come, one thought it appropriate to revisit this tea.
The stone pressed, full, dry leaves have a silver-grey luster about them. As one widdles them free from the sample the smell of deep, cloudy, musty fruit and metallic tobacco linger about in the air.
The first infusions invite a subtle, deep musty earthiness which quickly move to sweet creaminess. As the liquid makes its way down the throat it leaves a light, metalic-bland coating and there is even a delicate berry fruitiness that is thrown into the complex mix. The berry flavours in the first infusions are sometimes lost but, today one really stuffed the pot with leaves and this flavour seems to show up earlier than usual.
A few more infusions go by and the chaqi is felt. It is weak and widening- pushing out from the sides as one sits in contemplation with this tea. The feeling in the mouth is satisfying. The flavour lingers at a distance and doesn't stick around for too long- a dry, tart, fruitiness.
As infusions push on this tea really comes into its own. The sweet fruity flavours are more pronounced, if only in the first few seconds in the mouth. The qi solidifies and now pulls one up into a calm mental spaciness.. The mouthfeel is fuller than ever an ensures that this tea is enjoyed late into the tea session.
After too much hot water has passed through these branch invested leaves things slowly start to decline. Ones mind and soul however is heightened as this tea carries one through this chilly summer afternoon.