66 Tasting Notes
I am drinking this one right now. brewed 5 grams in gaiwan.
once the leaves open up, it has a nice vaporous quality for severall infusions.
smooth mouthfeel and rich, mellow flavor.
the initial fragrance of the wet leaves seemed rather earthy, though the taste and aroma is perfectly clean.
nice reddish brown, mahogany color infusions. highly infuseable, as a good shu should be.
Both of these teas are nice and smooth, with a golden amber liquor, and a refreshing, clean taste.
Having unpacked the unmarkerd paper canisters from their platic bag, I left myself with no reference as to which one is the young or old tree, so I will refer to them as #1 and #2. This was accidental. However, It makes for an unbiased tasting experience.
I have sampled #1 twice and #2 once.
note: I have a cold at the moment and cannot clearly discern nuances of flavor and aroma. I will update this post once I have tried each tea a few more times under better conditions.
I brewed 5g of #2 with spring water, using a “standard competition tasting cup.” I let the water reach a boil and placed it in a steel thermos.
Seems pretty clear that #2 is the 400 year old tea. It really blew me away with its “Chaqi.”
The feeling is of something that comes from a remarkably pure, pristine place. there is a warm glow to the tea, it is refreshing, and deeply plesant to experience this tea.
I managed to brew approx. 1 liter of tea out of 5 grams of #2.