Dry leaves smell of sweet candy and rose floral over a pondy
marshy odour.
The first infusion has a buttery and smooth creamy almost
but not really sweet onset. It finishes
watery and pond in the mouth.
The second the tuo is still opening up… with pond sweet pea
vegetal tastes almost woody and watery with a creamy not very sweet taste with
lingering talc cherry finish in the mouth.
Nice dry storage tastes.
The third infusion has a buttery creamy sweet woody, pea, kind
of forest-not-really-incense and almost talc cherry finish. The mouthfeeling is becoming a strong full
chalky feeling with a long and deep cooling throat which pushes a smooth creamy
talc almost cherry sweetness out long on the breath. The Qi is very relaxing and strong focusing
with a strong chest thumping and extending to arms Qi sensation. There are candy like suggestions minutes
later. Nice complex dry storage tastes. A strong body sensation in the chest and
arms.
The fourth infusion has a creamy buttery almost woody subtle
complex taste. The mouthfeel is thick
and full chalky powdery there is some layered woody tastes and a deep cool
throat. Big Qi in here with a strong
chest and Heart thumping with strong excitation and focusing energy. A fine candy finish on the breathe.
5th has a creamy buttery almost sweet that kind
of expands in the mouth through a mid-section of woody, foresty, talc kind of
sweet cherry and faint candy marshmallow finish. Big Qi and a full powdery mouthfeeling. Minutes long creamy candy finish with faint
pond. Nice complexity in here and strong
Qi. Nice dry storage.
The 6th has a smokey incense with slight creamy
buttery and soft savory tastes onset that has a bit of talc sweetness and some
dry wood forest over a thin powdery aftertaste.
There is a thin deeper cooling in the throat with pond and faint
candy. Nice focusing Qi.
7th has a sweet pond taste with a creamy buttery
and woody and incense onset. The
relaxing Qi is powerful and alerting and exerts a strong bodyfeeling. There is a long talc cherry and powdery candy
like breath over a chalky/powdery mouthcoating.
The aftertaste is elegant and long and pungent sweet with a touch of incense
smoke.
8th is a thick woody almost syrupy incense with a
slight buttery and creamy edge. The
buttery taste reminds me of Youle. There
is a long deep pungency in the throat that teases out woody-incense, some
floral and even faint hard to grasp candy tastes. Big focusing Qi.
9th has a smoky incense creamy almost woody
forest tobacco juicy initial taste. The
mouthfeel is oilier here with a slightly cooling foresty woody incense
finish. This infusion has lots its
sweetness but still feels condensed, somewhat complex and a bit oily in the
mouth. The Qi has a relaxing sustained
focused feeling.
10th has a woody, oily tobacco, incense taste in
a faint deep cool pungent mouth. The
mouthfeeling in oily and a bit chalky.
Qi is still big.
11th has a smoky incense woody oily taste with a
deep faint throaty coolness. The Qi
continues to build more in the mind and less in the body.
12th has a brown sugar very quick moving faint
sweetness over woody tastes. The
mouthfeel is becoming a slightly grabbing chalkiness and it pushes a faint
coolness down the throat with an almost brown sugar and slight cinnamon taste. There is still an interesting and changing
complexity to this puerh.
13th has a bit of a sweet spicy woody onset with
a deep faint cooling breath. These
infusions are a nice spicy cinnamon.
With a Qi that is moving to more relaxing.
I mug steep out the rest and it gives off mainly moderately
bitter, incense with a creamy underbelly and a low deep throaty cool pungent
that finishes a marshmallow on the breath.
Overall, this is a nicely dry stored and Qi powerful puerh
with lots of complexity and nice movement through the infusions. It has an older school feeling and I think I
would probably place this as a very nice Xiaguan tuo if I had it blind. It has a factory sensibility to it but is a
bit more. Overall, I like this puerh
quite a lot.
Pictured left is the 2007 Wistaria Hong Yin which days long
steeped is still very sweet and a bit oily.
Pictured right is this 2003 Wistaria Zi Pin which days long steeped is
still very nuanced and complex with forest tastes, long coolness in the throat
and breath with a nice retuning sweetness over wood and decent incense smoke. These are both very different puerh. The 2007 Wistaria Hong Yin is very common
with some of the newer factories coming out of mainland China in the mid-2000s. The 2003 Wistaria Zi Pin has a very old
school something in between a factory production but better kind of older
school production with the heavier smoke.
Both are quite dry stored. Both
have fairly strong Qi with the 2003 Zi Pin having very strong body sensations
as well.
James’ (TeaDB) Tasting Notes (in report and here)
Marshal’N (A Tea Addicts Journal) Tasting Notes
Shah8’s and TwoDawg Tasting Notes can be found here
Marco’s (Late Steeps) Tasting Notes
Hobbes’ (The Half-Dipper) Tasting Notes
Peace
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