Okay… back to the Yang Qing Hao re-experiencing posts…
This 2004 Yang Qing Hao Jin Cha goes for $200 for 300g Jincha or $0.66/g. Dry leaves smell sweeter than other 2004 due to tight Jincha compression.
First infusion is a watery meaty smoked beef jerky taste. Mesquite BBQ but mainly watery a bit creamy sweet… this flash infusion is still too compressed but the meaty mesquite supersized me none the less.
Second infusion cooled down is a creamy oily slight smoke mesquite with a wet oily mouthfeel.
Third infusion has a watery creamy sweet taste with much much less mesquite which is so faint now. The aftertaste is an icing sugar but faint almost minty herby. Wet/ oily mouthfeel. Some chest and collarbone heaviness with mild qi quietude.
Fourth left to cool is a creamy sweet watery oily soft chalky creamy sweeet. Subtle smoke background.
Fifth a fruity smoke pop of sweetness with mouthwatering almost melon sweetness oily taste. Oily Smokey creamy melon finish. Mild relaxing qi.
Sixth infusion is left to cool and has a creamy sweet oily smooth taste. Slight faint melon and creamy very slight smoke. Creamy sweet and smooth. Soft chalky wet slight oily feeling. Peaceful Qi.
Seventh has a melon creamy sweet watery taste faint rubbery vegital some faint mesquite. Mouthfeel is slightly dry. Mild relaxing qi mild qi in face and forearms. Heavy collarbones feeling.
Eighth has a melon dry bark slight smoke slight dry mouthfeel. It’s lots it’s oily and soft feel and has a drier almost bitter feel.almost bitter coco bland taste as well. Rubbery sweet finish.
Ninth rubbery dry woody with throat grip. Rubbery squeeky gums. Dry vegetal rubbery bland taste that isn’t very seeet but some mouth cooling.
10th has a woody almost sweet under the squeaky gripping dry mouth and throat. Pucker dry feeling is strong..
11th the next day back to the leaves … its back to a creamy almost fruity watery taste. Creamy watery aftertaste with soft silty almost dry mouthfeel.
12th has a fruity almost minty onset with woody dry base and some pops of fruity fresh melon sweetness. Mild tastes of sweet creamy finish. Mild relax peace.
13th left yo cool is a more distinct creamy sweet. It still has a pop and some vibrancy with an almost fruity pure clean creamy sweet taste. Mouthwatering effect still. Mild relaxing. Some mild face tingling.
14th is left to cool and has a mild sweet melon slight sour pop with a vegital taste. Mild relaxing qi.
15th is a long mug steeping… has a dirt bitter bland woody taste with dry mouthfeel. Mild spacy relax. The Yang storage notes are just starting to feel strong here from the very tight Jincha compression.
Hours later it has a woody dirt syrupy sweetness and an oily mouthfeel with squeaky feeling. There is a pucker sweet cherry fruity finish in the mouth. Reminds me of choke cherries. Too yummy so I drink it up and do another long mug infusion …. Still getting through the tight Jincha compression…
17th is overnight and is a woody sweet faint dirt oily taste. Oily feeling one day later. Almost coco taste. Syrupy sweet woody.
Vs
2004 Yang Qing Hao Tuo Cha goes for $200.00 for 300g Toucha or $0.66/g.
Dry leaves are a creamy bready sweetness. Not as compressed as the Jin cha sample I got and smells more bready slight less leaves in the pot and more crushed up is the sample I have.
The rinsed leaves have a sweet almost tobbaco leaf pungent sweet quality.
First infusion has a creamy watery sweetness.
Second is left to cool and is a creamy woody slight bland bitter sweetness over a watery mouthfeel with slight dry squeaky feeling. Some Heart beats heavy feeling in chest. Almost cherry taste ghostly minutes later.
Third infusion has a watery woody dry sweet straw and almost fruity creamy not that sweet taste. Some creamy almost pungent sweet very faintly returns. Any smoke or mesquite at all in this sample compared to JinCha. Spacy almost mild sleepy qi.
Fourth infusion had a watery woody creamy sweet slight quick moving pungent creamy sweet return with melon fresh fruity finish. Slight dry mouthfeeling with sqeeky gums. Spacy lazy qi. Wu is more sleepy and stronger and slightly warmer than Jincha. Long lingering muted fruity taste.
Fifth infusion is a woody creamy dry sweet taste. Some straw cereal sweet taste returns. Cooled down is a woody dry mouthfeeling with a fruity sweet slight dry bitter finish. Dry mouth with squeaky.
Sixth infusion has a woody creamy dry mouthfeel with slight creamy sweet but mainly dry bitter bland finish. Dry chocking throat feeling.
Seventh infusion I get back to the leaves the next day.. and it’s a smooth woody sweet almost smooth rich woody.
Eighth is left to cool and is a watery woody almost nutty almond sweet taste.
9th is a woody dry slight creamy almost dry root beer vegital taste. Is a bit bitter and bland and dry not much sweet in these flash infusions.
10th has a woody dry sweet dry wood taste. Some sort of vegital dry taste.
I mug steep out these spent leaves for a long infusion and it has a woody dirt sort of oily sweet taste with a vegital bland taste.
Then I overnight steep it and it is a woody minty slight root beer. Smooth slight oily taste. Not bitter but a bit oily and savoury salty.
Overall, the two have more differences than I thought! The Tuo Cha which was much less compressed, leafed lighter in the pot, and was more broken up was much better in taste and surprisingly in Qi as well. The Jincha has the mesquite flavour and rubbery, vegital, and bitter tastes which intermingle with sweet tastes but it doesn’t come off as too tasty to me. The Jincha has a mild relaxing feel. The Toucha has a spacy and sleepy better quality qi and feels warmer in nature. At 20 years old the Jincha still needs some aging out but even then…. Not bad at all … Not sure if it’s worth it.
Out of all the Yang Qing Hao productions I have tried so far these two were some of my least favourites. The mild Qi with light sometimes a bit akward favours put these lower on the list for me.
Peace
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