Wednesday, January 13, 2021

1999 Yang Qing Hao Micang: Aged Yiwu Drinker!

I got this sample in a sample package of some of the cheaperYang Qing Hao from Liquid Proust.  This 1999 Yang Qing Hao Micang 500g brick ($240.00 or $0.48/g) and 1999 Yang Qing Hao Cangmi 1Kg Brick ($395.00 or $0.40g) were both pressed in 2007 with material from 1999.  I am unsure whether they contain different material or there is just a difference in size?  Often they are cited as solid older and heavily compressed drinker material…

The dry leaves look surprisingly drier stored and smell that way too.  Not typical Yang Storage but rather fruity sweet tropical fruit odours.

The first infusion is has very smooth and sweet creamy tropical fruity tastes in a creamy base.  Nicely aged Yiwu taste that is surprisingly delicious.

The second infusion has a woody creamy sweet onset with a soft mouthfeeling with slight notes of pungency/menthol and cinnamon and wood.  It finishes creamy tropical sweet with a bit of spice.  The mouthfeeling is soft and slightly tight.  It’s a smooth and sweet taste overall.

The third infusion has a silky feeling and tastes of creamy almost milky sweetness with some tropical fruity taste and some woody notes.  The sweet creamy milky taste is highlighted with a bit of menthol that is trapped in the mid-deep throat seems to capture some sweet tropical fruits.  This infusion starts to show a bit more storage taste in the form of a woody taste.  Long creamy sweet aftertaste.

The fourth infusion has a sweet and almost sour fruity sweet taste up front with a base layer of soft woody tastes and even some cinnamon spice notes.  There is a lingering menthol in the mid-to-deep throat where a creamy and almost tropical fruity taste lingers like subtle dried pineapple chunks.

The fifth infusion has a peachy pear apple fruity taste with a woody creamy almost dirt taste.   The mouthfeeling is smooth and the throat opens mid-to-deep with a pungent coolness.  The Qi is really calm mild type of thing.

The sixth and seventh is a more woody menthol with a strong backbone of creamy woody with longer creamy sweetness.  Nice creamy sweet woody menthol with some hints of fruity and subtle spice.  There is a subtle incense base taste.  Nice strongly emerging warmth in the chest and Stomach.

The eighth infusion is left to cool and gives off a woody, menthol, creamy sweet fluffy taste in the mouth witth a lingering menthol creamy sweetness in the mid-to-deep throat.  Mild relaxing Qi with warming bodyfeeling.

The 9th is a bit lighter almost plumy fruity with some wood.  There is a softness and smoothness overall about the feel, Qi, and flavours.  There is an incense woody base.  Overall a nice creamy sweetness.

The 10th infusion has a stronger menthol woodiness off the bat that turns into a creamy sweetness in the finish.  The ending is sometimes a bit salivating.  There is an incense woody finish.  Calming and warming Qi.

The 11th infusion has a fruity light plum sweet onset with a woody and camphor aftertaste that finishes a creamy sweet.  The sweetness is lessening and the complex spiciness is gone.  Nice Warming Qi with relaxing vibe.

12th has a more woody onset with a bit more faint woody astringency and tighter mouthcoating.  There is still some incense and very faint creamy sweetness with not much pungency or throat depth here.

The 13th infusion has a mainly astringent woody profile now with only faint sweetness and pungency.  The incense base taste is the only other significant taste other than the wood.  Warming Qi.  Tighter mouthcoating.

14th is a quick flash of apple-plum sweetness which quickly is covered by a woody almost orange blossom type of astringent taste.  It makes the mouth feel pucker a bit.  A nice warmth continues to be generated…

I will come back to see how the leaves resume tomorrow…

Drier stored than I thought for Yang storage so I think it might have been sealed for a while and/or due to very tight compression or maybe this came from Emmitt’s storage?  Incense base but no dirt.  There is change throughout the infusions as the first handful have a nice tropical fruity taste still present but which give way to more spicy woody creaminess later.  These things make it taste very different from typical Yang storage and surprised me a bit.  Alright for the price for an aged puerh of Yiwu origin.  I think this could be a decent aged drinker option for people looking for aged Yiwu. I especially like how some fresh Yiwu tastes are still preserved in this one despite its aging.

Steepster Tasting Notes

James and Denny TeaDB Tasting Notes




  1. I don't know this one but I had a sample of the Cangmi Brick some time back. The reason why it feels so different than other YQH productions is, because it was pressed 8 years after the Maocha was processed - this oftentimes produces this strange dryness (I guess because loose leafes age very different then pressed leafes). The more years between the harvest and the pressing, the more pronounced it is, like with this tea, pressed 17 years after harvest:

  2. Alex,

    Thanks for your thoughts on other late pressed aged maocha puerh.

    I have never tried anything pressed 8 years after harvest... and then aged for another 14 years. The end result seems like it’s a result of many factors but it seems almost counter-intuitive that loose maocha would seem more dry. My experience is that they are all more fruity so you are probably right.


  3. Hi Matt,

    It doesn't seem so long ago that bloggers put daily drinkers in the 10-15c/gm range.

    1. Carlos,

      Still great daily drinkers at that price point Carlos... but good point.

      The issue is mainly with bloggers simply acquiring too many daily drinkers. They then look to more complex but higher priced options... and then start drinking these as daily drinkers ... so things get skewed in this direction I think.

      I still regularly drink tea of that price range and love it!

      But good point....

      If you are looking for aged Yiwu from a boutique vendor not sure if you could find anything cheaper and better than this in the Western market.


    2. Carlos,

      Vendors have also attempted to move the bar increasingly upwards: