First time making a cake in Yiwu mountain, back in '05.
We went to a small village factory at the top of the mountain. Picked the mao-cha from '05 spring, which they've stored in warehouse (Sometimes depending on the factory, they might have mao-cha stored up to 20 yrs plus. Which of course, will fetch a much higher price and a higher tasting skill to know if its any good.) Tasted it and ordered them to be made as 1 pound cakes.
Got inspiration by MarshallN's blog to go tea hunting today. ChinaTown NY is an uncharted territory for tea lover, so many old Chinese Herbal Shops which might have stacks of aged puerh.... I came across this old shop on Mott, and found a cooked loose puerh in their basement. How I got into their storage is another story!?
Not bad for a $3 per oz. 15+ years, 2nd to 3rd graded Shu Pu. Of course, I purchase the full stack. (lesson from Mr. M) : ) Will bring some to the tea gallery this Friday for a group elvalution.
I ended up tasting it till this morning, after the group tasting at Tea Galley Friday.
The Chi is welcoming, and I was totally mellowed-out (old tea drank). Finishing off with a mild smoke to wake me up.
This cups I used are my favorite bone china kung-fu, with gilded edges. Gifts from a 50+ years old Kung-fu oolong tea house in Hong Kong. Hope Stephen can get the same and share with us : )
But forgot what this is (Just find out is 7352 Green).... Anyhow a young puerh purchased in Canton tea market. And is not that interesting so far. The color got redder and is store open-air style. Why did I get so many!?
Paring it with a mild to full body petite to make it more interesting. The result is more spicy and nutty tea. 8g in a 250 pot for a whole day at the office. Smoky but for some reason smooth at the back of the throat, for a younger puerh? Got a little buzz from the smoke or from the tea : )..,,
The size of the leaves looks like wild SX. This badge was ordered by the Tea Galley, from Michael info, it was produced in the 70's for a Hong Kong tea vendor's wedding. Still a bit young.... A robust body of aged mandarin orange peel, mint and bitter melon. Still tasting at the moment, will see how this develop....
The 4th day of tasting and finally it ended this morning.
After the first overnight brewing, there is a strong perfume aroma coming out from the dry leaves. Kind of artificial powdery at first impression. Overall bitterness still persist until the 3rd day, then turning to sweet floral water. Roughness up front, big minty at the back. Camphor/peppermint when consumed cool, which last for mins.
I guess this is not as delicate as the young bud version, but more Masculine in a sense. Given the large leaves and strong stems? Still not ready for another 10 years.
Puerh get stranger if you start having date or jujube on the label.... This was a gift from a very respectable elder in Hong Kong. Notice the white dots flowing around the surface? Mold, fungus or bugs! Taste really like dates and Chinese medicine, and the brews keep getting darker. Highly praised by the elderly, but unfortunately, not my cup of tea.