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“Gongfu Sipdown (1949)! When I smelled the dry leaf, I knew immediately this was going to be a surprisingly fruity tea session from the sweet and pungent aroma of golden raisins that accompanied...” Read full tasting note
Tea – Aged Yancha Wulong
Origin – Unknown
– this tea was previously known as “lao yancha” –
We don’t know which cultivar was used, how it was processed and not even when it was made. The only information we were able to get about this tea was that it has been fired 10 times over the years. However we think precise information doesn’t matter much, tasting the tea fills us with rich old tea flavor.
It’s a quite calm tea, very comfortable to drink and a great example of yancha aging. The over 10 roasts give this tea plenty of rich flavor. Boiling this tea is strongly recommended if not almost mandatory and will bring out the flavors warming you up for many brews.
Due to the extremely brittle leaves as a result of the roastings, we decided to not repackage this tea to avoid further breakage and keep it in the original 100g unmarked tins we found it in which means the price is for 100g.
Drink now or keep sealed to age even further.
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Gongfu Sipdown (1949)!
When I smelled the dry leaf, I knew immediately this was going to be a surprisingly fruity tea session from the sweet and pungent aroma of golden raisins that accompanied expected roasty mineral notes. Steeped up the liquor is thick and syrupy. The highlight of the session is strong brandied prune notes that punch through to the tip notes of most of the infusions, grounded by dark roasty notes of rye bread and toasted barley, chestnut, and charred herbs like sage and dill. Sometimes I catch oak on the nose, as I go in for a sip from my teacup. It’s so incredibly complex and intoxicating. Definitely a very, very special yancha!
Tea Photos: https://www.instagram.com/p/CkT5UzPOJ_q/
Song Pairing: https://www.youtube.com/watch?v=ZpiTm4LuT7E
