The poundcake is the young pop star of pu’er in the West for obvious reasons. I’m not one to embrace trends, but I’ve been curious what all the hype was about. This is my second session with this tea. The attractive long dried leaves have a sweet sugary/grassy scent which is enhaced with a spash of ripened passion and mango aromas after the first rinse. What’s not to like?
Steeps are consistently vibrant and active in the mouth with some throat action going on there too. This one has a nice buzzing qi that grabs my attention. Typically expert processing here: mercifully light compression respecting leaf integrity; pure and clean tea liquor and taste; and no burnt specks to be found. Tropical fruits, sweet florals, and milky oolong continue into later steeps with just a hint of astringency.
There’s a metallic finish (all too prolific in W2T’s shengs) at the roof and back of my mouth that takes points off in my book. This can be overcome with more dynamic flavor characteristics, which isn’t the case here considering the softer profile and lack of edge of this tea.
I can see why this would be attractive to beginners with a decent tea budget, but having tried at least 5 of W2T’s Yiwu-like shengs, I find myself unwilling to put up the cash for this xiao bing. Instead, I chose to pay $15 more for their 357 g 2009 Yiwu Gushu Bing, I suspect shared very similar characteristics in its youth.