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“First sheng from Yunnan Craft. 2016 Bang Wai Gu Cha seems like a good deal for the $23 I paid for a 200g beeng (now sold out). Impressive dry and warmed leaf aroma with a heavy and tangy mixture of...” Read full tasting note
Spring tea material from Bang Wai Shan ( mountain altitude 1640-1780m ) pressed and wrapped up in Simao by local company. Tea soup is full in mouth, sweet with fast “hui gan” , with hint of flowers and tropical fruits.
Details
Tea Cake 200g
Origin Pu’er ( Si Mao )
Tea Material Arbor tree ( Qiao Mu )
Year 2016
Season Spring
Company description not available.
First sheng from Yunnan Craft.
2016 Bang Wai Gu Cha seems like a good deal for the $23 I paid for a 200g beeng (now sold out). Impressive dry and warmed leaf aroma with a heavy and tangy mixture of toffee-plum-strawberry and faint aged florals. Balanced toffee/ripe papaya like sweetness that’s sticky but not cloying. Full sip thins nicely on the swallow. Tingling, mouthwatering, oily long after swallow until the end of my session, some camphor/menthol, very light bitterness and astringency. At one point, some chili pepper heat lit up my mouth. Light fruity aftertaste. Later steeps fade into lightly sweet hay-rice porridge?
The longevity of this tea is mid-ranged; combined with some relaxing, head-clouding qi and low caffeine, this made for a pleasant evening brew. Plenty of 2 leaf and bud sets with no obvious oxidation.
Not complex in taste but what it does, it does very well. For me, it needs some acidity to brighten things up a bit. I’d direct those newer to sheng toward this sweet daily drinker.
Flavors: Brown Sugar, Camphor, Flowers, Hay, Menthol, Mineral, Plum, Rice, Smooth, Spicy, Strawberry, Sweet, Toffee, Tropical
