very densely compressed cake, reminds me of xiaguan iron cakes

multiple sessions in a gaiwan, jian shui, hongni…nothing affected this tea.

Dried leaves had the classic aroma of young sheng, but not necessarily fresh…but its a 2011. strong clean ripe apricot smell.

Liquor was fairly lighter than I expected a 2011 tea to be. It was also fairly cloudy, but mostly from the tiny hairs. I got goosebumps from the first taste, but then this tea kind of faded on me. Liquor is smokey, almost cigarette-like. The ashy/umami smoke was prominent at the beginning, then faded into background mid-session (or was overpowered by the bitter and huigans), then smokiness became present again at end of session. cooling huigan was nice, but no sweetness really, just ash and bitterness.

Mild bitterness, pleasant, not dominating. This tea is not 1-dimensional, its just not complex in a way I enjoy. I’m really confused if this will ever develop sweetness, the smokiness and bitterness overwhelm the flavors and chi seems to be very weak if even existent. I think this sample needs some time, like decades. But given the lack of ‘activity’, even though its cheap ($35/200g), I don’t think I want to sit on it for half my life.

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.



I like all teas but mostly drink sheng and Taiwan oolong.

My tea notes are just thoughts that come to mind as I drink, so I jot them down. There’s no format to them, just what I want to remember from the experience.

Oh, and why isn’t there a “bacon” flavor option on steepster?


Fairfax, VA

Following These People

Moderator Tools

Mark as Spammer