Drank the autumn all day at work today; lasted a solid 7 hours at four steeps an hour, I drink a TON at work.
This stuff is great. I tell new pu’ heads to try Bang Dong or Jingmai because they are light and easily understood while being tasty. Simple brew with some floral undertones. This leaf withstands those long spa treatments that we drink the bath water from quite well. Interested in seeing how the spring taste now, but this is solid… did someone say Bang Dong is coming to the 2017 Sheng Olympics?
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Last week I ordered samples of this one and the Autumn version. Thanks for the review and now I am looking forward to receive the samples even more.
How’s the autumn compare to the summer? If I remember correctly there’s a big price difference between the two
The spring is fantastic. Unfortunately, I can’t speak to the autumn, as I haven’t tried it, but the Bang Dong was up there for me next to the much higher priced spring cakes (Mu Shu, Da Qing Gu Shu)
i think i tried a previous years version
edit and correction I had drank the 2015 Spring for this review. Just pulled out the other Bang Dong’s I have and realized that 2015 Autumn has not been tried yet so I pulled it out and tried it. The difference is as follows: The 2015 Autumn doesn’t have the light floral notes as the spring does and is somewhat astringent with a mouth feel while the spring is more delicate and smooth. To me, the autumn would be best aged and the spring would be best drank now and shortly after because of the light vegetable notes with some floral in there. It might be how I look at tea in general, but it seems the first plucks have the softest and most natural taste to them as they are (what I would say) fresher. I see this with Darjeeling, Sencha, and with seasonal oolong (which in the winter has smaller and stronger notes). I will probably include both in the 2017 Sheng Olympics so people can taste the difference themselves. Personally I am not a fan of the darker and astringent autumn stuff (which will change with time)
Last week I ordered samples of this one and the Autumn version. Thanks for the review and now I am looking forward to receive the samples even more.
How’s the autumn compare to the summer? If I remember correctly there’s a big price difference between the two
The spring is fantastic. Unfortunately, I can’t speak to the autumn, as I haven’t tried it, but the Bang Dong was up there for me next to the much higher priced spring cakes (Mu Shu, Da Qing Gu Shu)
i think i tried a previous years version
edit and correction I had drank the 2015 Spring for this review. Just pulled out the other Bang Dong’s I have and realized that 2015 Autumn has not been tried yet so I pulled it out and tried it. The difference is as follows: The 2015 Autumn doesn’t have the light floral notes as the spring does and is somewhat astringent with a mouth feel while the spring is more delicate and smooth. To me, the autumn would be best aged and the spring would be best drank now and shortly after because of the light vegetable notes with some floral in there. It might be how I look at tea in general, but it seems the first plucks have the softest and most natural taste to them as they are (what I would say) fresher. I see this with Darjeeling, Sencha, and with seasonal oolong (which in the winter has smaller and stronger notes). I will probably include both in the 2017 Sheng Olympics so people can taste the difference themselves. Personally I am not a fan of the darker and astringent autumn stuff (which will change with time)