When I was in
According to the polite salesperson, this loose raw pu-erh had been stored for 2 decades in
The sticker price of this 21-year old pu-erh was RMB 1600 (roughly USD 200) for the 500gr package, though due to other purchases I made, they gave me a 20% discount. Relatively speaking, the price is quite alright for such a well-stored old tea, although I can never know for sure.
Brewing method: 200 ml Yixing, 99/100’ Celsius, flash rinse twice, 2m rest, then 5s, 10s, 15s, 20s, 30s, 45s, 1m… (Good for 9 brews, more or less)
Dry leaves appearance: dark red and blackish in color, small whole leaves and some stalks
Dry leaves' nose: woody and sweet
Wet leaves appearance: dark red and black mostly
Wet leaves' nose: woody and floral, with some amount of camphor quality on the 3rd infusion and thereafter
Color: Deep red/brown with oily appearance and the yellow/orange bao goang (halo) around the rim of my cup
Taste: Mellow, smooth and sweet. More “cha-qi” is to be desired. Not overly complex, making this a relaxing tea to drink in the evening after a long hard day. Sweet aftertaste that lasts a long time
Overall impression: This tea may not be the epitome of complexity and grace for an old tea, though it’s quite pleasant in casual settings. Food friendly.
3 stars (g)