Dry, this smells a lot like the other teas I received from White Antlers — kind of perfumey and like buffalo grass. It’s pretty brown leaf though and as Life in Teacup states, had been subjected to 7 years of dry Guangzhou storage. I can definitely smell the storage in the warmed and rinsed leaf with lots of traditional Chinese medicine character.

The brew tastes a lot like mushroom broth and smoky leather. Nuances of cognac fruitiness, sweet mushroom, walnut bread, wet rocks, eucalyptus and camphor, old flowers, spicy wood. It’s oily but a little flat feeling. Mild bitterness and an astringent undercurrent. Date-like returning sweetness only last for the first several infusions. Handles absent-minded infusions well. Very long-lasting stimulation.

For the price of 20c/g, this is a fair gem of an aging tea and an easy drinker with no heavy wet storage character. However, if you’re picky, there is a sour, lemony aftertaste that might deter. I’d personally like to try this with another 3-5 years of that same Guangzhou storage it had from 2008 to 2015.

Thank you White Antlers for sharing, and I do hope you come back soon!

Flavors: Brandy, Bread, Broth, Buffalo Grass, Camphor, Dark Chocolate, Dates, Eucalyptus, Fig, Flowers, Grain, Honeysuckle, Leather, Lemon, Medicinal, Mushrooms, Pleasantly Sour, Red Fruits, Savory, Smoked, Spicy, Walnut, Wet Rocks, Wood

Natethesnake

That’s a good price for old tree Mengsong with some age. Sometimes the sour lemony aftertaste is a sign that it’s in transition and about to show more aged character. Sometimes (if it tastes like lactic acid like a Belgian sour red ale) that it’s gotten too dry and would benefit from a few months of humidification. I had one tea, the 2006 xigui from clt that was undrinkably sour and I broke it up and put in a jar with a boveda and 2 months later it was amazing.

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Natethesnake

That’s a good price for old tree Mengsong with some age. Sometimes the sour lemony aftertaste is a sign that it’s in transition and about to show more aged character. Sometimes (if it tastes like lactic acid like a Belgian sour red ale) that it’s gotten too dry and would benefit from a few months of humidification. I had one tea, the 2006 xigui from clt that was undrinkably sour and I broke it up and put in a jar with a boveda and 2 months later it was amazing.

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Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Always on the lookout for teas from countries and regions not commonly known for tea production or those that are not well represented in the western market. I seek these teas to gain an understanding, however vague, of how this plant performs in different climates.

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