This is one of the more interesting and unusual shou’s I’ve yet to try, but then it is a huang pian version from a well regarded area. The flavor range was really subtle as shou goes. It would be possible to bump that by increasing infusion time but I liked it prepared in a typical strength, and it already had the most thickness and aftertaste of any shou I’ve yet to try prepared that way. Most of the flavor range is typical of shou, earthiness, underlying mineral, range that could be interpreted as dark wood or roasted chestnut, with one exception. An aromatic spice aspect that wasn’t completely familiar stood out, maybe sandalwood? That evolved towards an autumn leaf aspect in later rounds. I have no idea how this tea would change related to aging since usually strong flavors interpreted as fermentation related tastes that will settle are regarded as showing aging potential in shou, and this version is already on the subtle side while young. More in comparison review and more photos here:
http://teaintheancientworld.blogspot.com/2018/06/comparing-moychay-shou-puer-from-yongde.html
