I happen to drink 2015 Biyun Hao Yibi Gushu, 2015 Biyun Hao Li Shan Gongcha, and 2012 Biyun Hao Ma Hei all within a few days of eachother in an attempt to decide whether I would want to purchase any of them and to delve deeper into the Biyun Hao brand/house style on offer at Teas We Like…
The similarity between all of the productions is the
steadiness of the processing. They all seem
to be processed in the same way that is a balance between “green” and “longer”
processing. Some could easily concede
that this is the ideal. The other thing
I noticed is that they all have a long lingering aftertaste and vibrant
Qi. These are great positives right off
the bat!
After trying all three, I think I liked the 2015 Biyun HaoLi Shan Gongcha (pictured Right)($200.00 for 360g cake or $0.56/g) best especially considering
it is a bit cheaper than the others. In
some ways it is a bit of a one trick pony and it is short lived but the trick
is glorious! It’s that very pure,
elegant, and long fluffy candy sweetness.
I have aged puerh out like this in the past and usually when it gets to
8-10 years the elegance seems to age out a bit. Its maybe more for drinking now but should age alright.
The 2015 Biyun Hao Yibi Tedagushu ($255.00 for 360g cake or
$0.71/g- sold out) has the best most rounded overall performance of the
three. Interestingly it is the only out
of the three that is not blended. In some
ways I think this one is the best full package out of the three and it is the
only one I caked (blindly). In many ways
this is the best material of the three by far.
The 20 13 Biyun Hao Ma Hai (pictured Left) $220.00 for 360g cake or $0.61/g)
has the most raw power and strength (much like the quick power dump of a
Bulang) although this power is short lived and its tastes sometimes feel looser
and less cohesive overall. It has more
age and seemingly more humid storage out of the others. If you were looking for power in an elegant
blend this one is for you.
Peace
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