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“I bought this in 2013 and have had it in storage for a couple years, but never tried it. Since it’s around 5 years old now I thought I’d try it out. I used 10-12g in a 200ml yixing with boiling...” Read full tasting note
Expertly fermented from Menghai material at the Haiwan tea factory in Anning. Material from Menghai county and Lancang county was fermented by tea master Zhou Bing Liang for 48 days.
Nice Menghai taste, both earthy, woody and sweet tea soup with a burgundy clear tea color. Aged 2 years already so the freshly fermented taste is mostly gone.
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Dragon Tea HouseI bought this in 2013 and have had it in storage for a couple years, but never tried it. Since it’s around 5 years old now I thought I’d try it out. I used 10-12g in a 200ml yixing with boiling water and longish steeps of 12, 7, 10, 15, 30, 60, 120. This tea was really smooth and well balanced. Not too bold, but plenty flavorful. Notes of bitter sweet cocoa, dark leather, and a faint mineral earthiness were evenly prominent and blended together very well. It had a decent little hui gan too, I noticed a gentle mouth numbing in between cups. There was a mild relaxing cha qi, but not much. I liked this one a lot more that I thought I would, so much so I may buy another cake or two. Although the 2011 has sold out on YS the 2012 is available and at $7.20 for a 200g cake it’s priced right to be a solid daily drinker.
