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.


Bret said...

Funny how people can drink the same tea and have very different experiences. I found this sheng to be superlative in appearance yet so mediocre in aroma and flavor. Not bad mind you, nothing note worthy either.

Veri-Tea said...

That is a very beautiful cup which you show in the photo with the flowers!

Hobbes said...

Now I'm thirsty! Your articles always have this effect on me...



Matt said...


Yes, this tea's flavour is definitely not standoutish. It lingers submerged in deeper, muted notes. The way the flavour and qi evolves throughout the session is what makes this tea enjoyable.

The overall feel of this tea and its movement though the session is something that can be celebrated.


That tea cup was made by famous, Korean female potter, Seung Ji Ah. She is quite an innovative ceramicists, making all of her pieces in the wood kiln she built on her country property.

She is a gem in an otherwise male dominated field in Korea.

That flower is one that seems to grow wild, flourishing in the rocky soil here.


Bell (tea review)...




Bret said...

Your session makes me want to give it another try. And I would if it were not for the fact that I celebrated it,s movement to the bin a couple weeks ago.

Matt said...


Ha ha ha :)

Long term storage bin? Or Compost Bin?


Bret said...

Compost. I felt so guilty throwing it away. But I knew that I would not drink it, I did give some of it away to friends. This tea was just too subtle for me. I guess I like getting kicked in the head.

Matt said...

These are Hobbes' tasting notes of this tea from a few years back:

Note the comment section where some of the classic tea bloggers weigh in.