This is, as you might have already guessed, Spring 2016 material that originates in “…a far flung part of Lincang, Yunnan…“, and was harvested from trees aged between 50-100 years.
|Weight of dry leaf:||7.5 grams|
|Infusion style:||Gong-fu / Asian|
|Steeping vessel:||150 ml gong-fu clay pot|
|Steeping method:||2 seconds rinse, then a 1st. infusion @ 5 seconds, then @ +5 seconds until 75 seconds, for a total of 15 infusions|
The compression on this cake was moderate, so it was no problem to get the old Pu-erh pick in there, open it up, and pull off a good lump of leaves.
Post rinse those leaves smelled of sweet smoke and leather, almost as though someone had been burning incense in a stable.
This tea delivered right from the word go with a lovely, smooth, silky, oily body, and a sweet note that hung over the smoke and leather complete with a subtle hint of dried mushrooms. This was balanced with a nice astringent flick.
The Qi made its presence known immediately, too. This was less of a “smoke and lightning/heavy metal thunder” gig, and more of a cool jazz trio playing a relaxed set featuring a good mix of contemporary and classic standards kind of a thing.
The aroma that lingered in the cup was an interesting one, part old plaster of Paris, and part “old candy shop’s upstairs bare floorboards store-room“, if that makes sense.
I was able to perform 15 leisurely, easy infusions before the tea began to tail off.
All things considered this is a nice little cake. I can certainly see it carving out a place in my stash as a tea for a late afternoon, “pre-cooking of the evening meal” type session, one where you want to be relaxed, rested and ready rather than hit for six.