Monday, July 27, 2009

2001 Yiwu Chang Tai. Yi Chang Hao

I have been aging this Yiwu open air style for 7 years in the storage/basement. Plied some out in a rainy Summer afternoon to taste. I was hoping to be rewarded, just by looking at the "fevered" color of the bing.

The brew color was considered dark for a raw 2001, but the taste was far more mellow than the other (refined storage) bings. Seems like the aroma and dry floral of a yiwu had escaped into thin air.

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