Flavor aspect range includes a bit of petroleum or tar in the early going that transitions to roasted coffee, spice, and Guiness stout range creaminess after 2 or 3 infusions. Base for those more forward flavors includes mineral (along the lines of slate) and underlying dark wood tones. The tea is nice, but it might take a shou drinker to appreciate it. The thickness of feel is medium, substantial but not unusually so. Based on past experience with shou aging this tea might mature really well if those aspects clean up and settle into a slightly different form of complexity over the next two or three years. It doesn’t come across as murky or off, the effect as is now is clean enough, so I instead mean that the aspect set seems to enable transition to further creaminess and depth, possibly by picking up more spice range. More description, comparison review, and photos here:
http://teaintheancientworld.blogspot.com/2018/06/comparing-moychay-shou-puer-from-yongde.html
