What-cha 2016 Road to Lincang

What-cha Road to Lincang - wrapped

What-cha commissioned Paul “Two DogWhite2Tea‘” Murray to produce this 100 gram mini-beeng, which should be enough to grab your attention to start with.

What-cha Road to Lincang - unwrapped

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
Water temperature: 100°C
Steeping method: 2 seconds rinse, then a 1st. infusion @ 5 seconds, then @ +5 seconds until 75 seconds, for a total of 15 infusions

What-cha Road to Lincang - dry leaf

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.

a cup of What-cha Road to Lincang

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.

What-cha Road to Lincang - used leaf

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.

Good stuff.

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One Response to What-cha 2016 Road to Lincang

  1. Pingback: What-Cha Autumn 2016 Jingmai Shengtai | Diary of a Northern Teaist

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