After 2 weeks of resting from jet lag, most of my tea and myself are almost recovered from bottle shock. The best way to cure the distress was to drink, drink and drink more. Safe to say, we went through almost 2 pounds of fine tea within this couple of weeks.
The choicest so far are aged Shui Xian, and a late 80's 8582. Also got some samples of a fine grade Yixing Kung-Fu Red. I've found 5 kinds of Shui Xian from this trip, 50's to 2008. The most amazing is the 2007 Wuyi SX Special Select, which tastes like a fine bordeaux wine! Shui Xian characters still continue to amaze me. Wide range of bouquets from Peony, to Habanos; Aloeswood to Fine Cognac; Aged Moutai to Château Margaux... hitting all the right spots.
This Menghai 8582 from the late 80's is somewhat 'Mandarins' too. Before 1990's 8582 is my favorite recipe from Menghai factory. A very challenging puerh imo, like a wild horse. The stages are rugged and awarding, powerful and challenging for the mind.... sadly the productions after 1990's are flat and uninteresting (compared to the former). Not to mention the current productions from 2000 and onwards, after Dayi took over... 'Commercial' is the only comment this graphic designer could kindly come up with.
This is a traditional Hong Kong Storage, which means 'wet stored'. After the 4th infusion, the 'storage' smell is mostly washed off and rounded, leaving the 80's Menghai unique characters of: Rose talc perfume, aged plum and camphor. I am aging this in my baby onggi at the moment, to further soften the storage taste. Will see how my aging technique might enhance this 80's treasure.