It's been a while since I post anything. Wish you all a happy new year! Beginning of the year is the time to plan, so I have. One of them is drink lotsa tea of course. :)
I am drinking a 1996 Zhong Cha "orange in orange" uncooked pu-erh by MengHai, sample from Hou De.
Dry leaves smell nice, aged forest floor, mixture of dried leave and wood, no smoke or unpleasant smell. Medium compression, complete dehydration made it easy to break off leaf by leaf, shiny and white hair leaf tips can be found.
4 g, gaiwan, boiling water
Rinse, pour immediately, I usually taste the first rinse to see how drinkable it is. I was expecting something fermented astringent or even musty taste, to my surprise, it taste sweet and nutty right from the beginning.
1st brew, 10s, reddish amber color, clear, smooth creamy mouth feel, sweet, nutty, woody, hint of bitter after taste.
2nd brew, 10s, more red, heavier nutty, woody flavor, smoother and creamier than first, hint of bitter, subtle sweetness
3rd brew, 5s, color remain dark reddish amber even with shorter infusion, similar to 2nd brew but sweeter mixed with same level of bitterness.
4th brew, 5s, nutty, less woody, sweeter, light creamy mouth feel, lingering creamy mouth feel
5th brew, 10s, it become sweeter, floral flavor is coming out, quite interesting
I made 15 brews, each gets sweeter, but lighter in color, more floral and nutty, woodiness is almost gone since 8th brew.
Open leaves, mixed regions, some young meaty leaves, some matured meaty leaves, small amount of thin large leaves do not seem to come from the same type of tree as the meatier type.
Over all a well aged raw pu.
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