Dry leaves smell of aged puerh with that old books and basement kind of smell but also a sweet odour in there as well, mild smoky BBQ. There are black and reddish looking leaves in there looks like aged loose sheng. Looks like this is puerh that was aged loose which is evident by the clumps and long shot to be an aged Lou tou cha a common by product of Shu or maybe even aged huang pian?
First infusion has a creamy smooth sweet fruity watermelon taste that is very mouthwatering and juicy and spacious in the mouth. There is edges of dusty book but surprisingly juicy fruity watermelon. The juxtaposed tastes of both fresh fruity watermelon and aged dusty books is confusing to me and interesting. I’m thinking this is aged sheng hunagpian but the amount of space in the mouth and the juiciness. Is definitely sheng material.
The second has a fruity aged watery taste to it. It has a nice soothing broth that is fully aged sheng material. Very soothing energy. It has an interesting juicy fruity taste mainly with aged duty books and fruity faint incense. Sort of reminds me of a fruity hooka. The juicy oily feeling fills the mouth and throat. There is some deeper throat simulation.
Third infusion has a fruity oily full taste the fresh watermelon is less but there is an interesting ashy sweet taste in there mainly sweet aged fruity taste. Some dusty ashy aspect but very background. The mouthfeeling is oily and lubricating and wet but there is still some faint puckering finish. Feel like it has a nice body of almost sort of bitterness underneath. I have never tried Lao Man E huang pian aged out but I imaging it could taste like this. Very tasty. Has a warming make-you-sweat Qi here. Strong enlivening warming happy Q in here.
The fourth infusion has a rich dense oily dusty sweet taste which is in an oily soothing broth. Strong warming and happy vibes with a bit of Heart beats. The cooled down infusion is even more smooth with a smooth oily sweetness overall and strong Qi which you can feel in the head like a stuffy pressure along with strong happy feeling.
5th infusion has a milky oily fruity texture with a long oily sweet extension of taste. There is no noticeable smoke or incense or ash in the last few infusions just smooth broth.
6th is Oops a good 30-60second infusion here… it is a bit thicker and its base is has a bit more strong depth almost bitter- woody furniture rich taste almost nutty now. Has a Honkkong Traditional Storage vibe to it. Finishes nutty and sweet.
I liked that…7th is a few minutes long infusion… oily dusty rich milky nutty… faint cool throat… warming with head heaviness and happy vibes. There is a pop of initial flavours sweetness then a layered richness. A bit head fuzzy but warming and soothing.
8th is a few minutes long again and gives off a fruity almost strawberry and old dusty taste. Taste is fading a bit with oily mouthfeeling with a slight throat cooling.
I mug steep out the rest and it has a subtle gripping mouthfeeling with not much sweetness and more of an old dusty aged puerh taste.
I overnight steep it… the next morning it is watery somewhat sweet sugar but mainly watery old dusty aged puerh water… The spent leaves are quite large and still furrowed up with dark fermented hard texture but unfrowned is even a bit green.
Guess: Hong Kong Traditional Storage aged loose puerh- possibly Huang Pian.
Peace
Dry leaves smell of aged puerh with that old books and basement kind of smell but also a sweet odour in there as well, mild smoky BBQ. There are black and reddish looking leaves in there looks like aged loose sheng. Looks like this is puerh that was aged loose which is evident by the clumps and long shot to be an aged Lou tou cha a common by product of Shu or maybe even aged huang pian?
First infusion has a creamy smooth sweet fruity watermelon taste that is very mouthwatering and juicy and spacious in the mouth. There is edges of dusty book but surprisingly juicy fruity watermelon. The juxtaposed tastes of both fresh fruity watermelon and aged dusty books is confusing to me and interesting. I’m thinking this is aged sheng hunagpian but the amount of space in the mouth and the juiciness. Is definitely sheng material.
The second has a fruity aged watery taste to it. It has a nice soothing broth that is fully aged sheng material. Very soothing energy. It has an interesting juicy fruity taste mainly with aged duty books and fruity faint incense. Sort of reminds me of a fruity hooka. The juicy oily feeling fills the mouth and throat. There is some deeper throat simulation.
Third infusion has a fruity oily full taste the fresh watermelon is less but there is an interesting ashy sweet taste in there mainly sweet aged fruity taste. Some dusty ashy aspect but very background. The mouthfeeling is oily and lubricating and wet but there is still some faint puckering finish. Feel like it has a nice body of almost sort of bitterness underneath. I have never tried Lao Man E huang pian aged out but I imaging it could taste like this. Very tasty. Has a warming make-you-sweat Qi here. Strong enlivening warming happy Q in here.
The fourth infusion has a rich dense oily dusty sweet taste which is in an oily soothing broth. Strong warming and happy vibes with a bit of Heart beats. The cooled down infusion is even more smooth with a smooth oily sweetness overall and strong Qi which you can feel in the head like a stuffy pressure along with strong happy feeling.
5th infusion has a milky oily fruity texture with a long oily sweet extension of taste. There is no noticeable smoke or incense or ash in the last few infusions just smooth broth.
6th is Oops a good 30-60second infusion here… it is a bit thicker and its base is has a bit more strong depth almost bitter- woody furniture rich taste almost nutty now. Has a Honkkong Traditional Storage vibe to it. Finishes nutty and sweet.
I liked that…7th is a few minutes long infusion… oily dusty rich milky nutty… faint cool throat… warming with head heaviness and happy vibes. There is a pop of initial flavours sweetness then a layered richness. A bit head fuzzy but warming and soothing.
8th is a few minutes long again and gives off a fruity almost strawberry and old dusty taste. Taste is fading a bit with oily mouthfeeling with a slight throat cooling.
I mug steep out the rest and it has a subtle gripping mouthfeeling with not much sweetness and more of an old dusty aged puerh taste.
I overnight steep it… the next morning it is watery somewhat sweet sugar but mainly watery old dusty aged puerh water… The spent leaves are quite large and still furrowed up with dark fermented hard texture but unfrowned is even a bit green.
Guess: Hong Kong Traditional Storage aged loose puerh- possibly Huang Pian.
Pictured are blind samples 1 (top),2 (middle), 3 (bottom).
Peace
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