This sample was gifted by Daniel at The Chinese Tea Shop in Vancouver, who stocks a nice variety of cakes. It is of the classic 7572 recipe. This recipe was one of the first to be pressed into a cake by Menghai in the 70s. Let's boil the water, take in the moisture kicked up by the kettle, and enjoy some classic shu...
The smell of the dry leaf is pretty generic- the dusty, stale, must of a long storage. Faint dry wood notes predominate. The tea is placed in yixing and a rinse pushes out more of the smell of storage.
The third and fourth infusion start once again with a sour-sweet kick. There are raisin-like and medicinal notes here but they are smooth and meld into creamy coco on the breath. The mouthfeel remains viscous with a slight dry finish. It really gloops over the mouth and paints it in a thick coat all the way to the throat. The chaqi is quite heavy and burrows deep and downward. Ones hands and arms feel almost cool in juxtaposed with the light, soft warming feeling down below.