Finally my new camera came today. These are the pix I took. There is no comparison to Canon. The picture quality is so poor with flash on, all pictures came out with a blue hue. Perhaps I should give it an other shot in the sun and see how it goes. I am considering buying a Canon and return the Nikon already.
I had this tea since June and I just open it for a taste. Seller's note about this tea: Mengku Tea Factory made an expedition to remote area near Banzhang mountain to obtain the leaves for these cakes. The leaves are from trees 400 to 500 years old that were heavily cut during the Cultural Revolution. The trunk is still intact and in the 35 years since the trees have continued to grow and produce excellent quality Pu-erh with that special Banzhang taste and penetrating perfume-like aroma. When brewed is golden yellow and takes 10 or more infusions, each infusion with it's own taste and gradually less bitter and ineffably sweet.
1.5g, hot boiling water, zisha pot
Dry leaves: light aroma resembling tobacco and floral, mixture of young hairy tips and mostly dark green leaves, a few medium green leaves which doesn't look like it's from the same tree.
1st brew: 10s, light yellow color, lovely intense aroma of summer/fall floral, crisp clean mouth feel, not sweet, a bit of astringency
2nd brew: 15s, same color, still a lot of floral aroma plus a smoky taste, some astringency, no bitterness, a lot of wild puer aroma after taste, pleasant taste lasts a very long time - 20 minutes and more
3rd brew: 10s, same color, floral still strong, smoother in taste, astringency still, very nice after taste
This is one of those nice wild varietals which gives the kind of long lasting aroma I enjoy time after time. It lacks the aged flavor which due to its young age, in time, the glucose should break down enough to give it smooth and sweet taste. I find this tea taste differently when drunk hot or luke warm within the same brew. More floral when hot, and more smoky and smoother when cool.