2006 Jing Long "Yi Wu Mountain" Raw Pu-erh Tea Cake

My first aged sheng and first yi wu. Definite camphor aroma and taste in early steepings. This tea’s storage offers a dramatic change from brew to brew. Very slight asitringency and biterness, definitely vegetal and turns sweet in later steeps. Brews a deep gold/orange to start. Really gave me a deep appreciation for the journey a wet stored tea can offer. Definable cha qi, mellow and stoned.

This 2006 cake of yiwu area leaves was wet stored in xishuangbanna for 10 years, and then I assume in Oregon with Scott until I ordered it (Jan 2018). This tea hints scents of
chrysanthemum and camphor. The first few steeps have some damp tastes to them. The liquor was immediately sweet upon sipping. It has a very mellow flavor, and the tea soup is extremely smooth. There was a very light aftertaste of honey and some ripe melon. Warm hay scents and flavors were abundant throughout the tasting experience. Overall this is a soft and mellow tea, and a great introductory humid stored tea to try. This pu’er handled being overbrewed well, and would likely be inoffensive to most drinkers, even those who don’t normally drink puer teas. If you’re looking for an extremely vibrant tea, this one could be a pass, but as a soothing after-dinner drinker, I am happy to have this regularly.