This is a purported 60s baozhong
The dry leaves smell faintly of agedness, but as I sniffed it hard, comparing it with the tea yesterday, I noticed that there’s a sour note in the smell in yesterday’s that is absent in today’s. Hmmm. Food for thought.
It brews a dark tea
And tastes wonderfully aged, full bodied, good qi, huigan, etc. There’s a hint of sourness in the first three infusions or so, but it doesn’t cross the line into the “unpleasant” category. This is what somebody might call a “fruity tartness”. The tea’s plummy, and very enjoyable. No bitterness at all, but it numbs the tongue a little — I actually enjoy that in these teas. Interestingly, there are some aftertastes in this tea that reminds me of some aged puerhs I’ve had. It obviously doesn’t share the earthy or woody taste of an aged puerh, nor the spicy notes that someitmes you get from them, but the aftertaste — it definitely reminds me of some puerh I’ve tried, mostly drier stored stuff. What’s better yet — these teas are impossible to exhaust. About 25 cups later
It still goes. Aged teas (oolongs, puerh, you name it) has one common characteristic — the longer they’re aged (presumably no serious wet storage in the case of the puerh) the longer they last in a drinking session. Even when the colour of the tea fades while brewing, the taste continues. Now I’m drinking probably the 35th or even 40th cup of this tea, and the colour of the tea is very faintly yellow, but when I drink it — it still tastes like tea, not water, and it still stimulates the senses in a positive way. That is not something you can fake, no matter what you do.
It’s still brewing as I type
Yum. I like this tea.