This was quite an experience. I let this cake air out for a little bit. I saw the 2000 year, and I knew I had to jump on it. I love the experience from aged sheng; especially, when it is properly stored. The cake consists of long twisted knots of muddled black and is intertwined with little bronze linings. I broke off two generous chunks and placed in my warmed jianshui pot and gave it a shake. I let the dry leaf warm up and sit for quite some time. I really wanted this brew to wake up from its 15 year slumber. I lifted the top and took a peek inside my clay pot. The scent was light but intense. It gave off the scent of age. It was like an old book store with the musty parchment. I also took in a dried fruit scent, perhaps it was grapes. I washed the leaves twice to get them to fully open. The liquor was tarnished gold. The old book scent followed this brew consistently. The flavor was largely complex. I am happy that I let this cake settle before brewing. The taste began as a deep raw wood. It was like the core of mahogany and mixed with cherry oak. This taste then moved into a dried fruit with a lasting huigan to follow. The liquor had a intense and brief kuwei that was soothed by a fermented fruit taste. This mixture frequently transits from a heavy wood and slight earth, to a more fruit and spiced tone. The brew lasts forever! I was able to pull countless steeps while still achieving a prominent orange liquor. The background flavor of camphor also follows the drinker the entire session. The qi is something special. The feeling is not overwhelmingly powerful, and it sneaks up on you. I did not notice it for most of the session. For me, it began at my temples and forehead with a warming sensation that grew into a fiery internal feeling. This wave of warmth rushed through my body and lifted me up. This session helped calm me down and help me focus for the work ahead. I enjoyed this brew thoroughly, and it is a good example of some aged sheng. I believe that if stored properly this could grow into something even more fruitful. Lastly, I am happy to be able to experience Malaysian storage. This country’s storage conditions was a new concept for me, and it was a wonderful experience.


Flavors: Cherry Wood, Dark Wood, Dried Fruit, Drying, Musty, Paper, Smooth, Spices, White Grapes

Boiling 0 min, 30 sec 7 g 3 OZ / 100 ML

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.



Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

I have an Instagram (haveteawilltravel), and I am proud of my photographs. I use my pictures in my reviews,and I hope that they aid in portraying the beauty of tea and teaware.


Tea Rating System:
I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
This means that I will rate a Oolong based on how it stands up as a quality Oolong. I try not to compare teas, rather I work to evaluate them on their craftsmanship, harvest, processing, and qi.

I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.


Middle of nowhere, New York

Following These People

Moderator Tools

Mark as Spammer