1982; var. assamica, and/or Qimao( taliensis); prepared in Menghai, Yunnan, packaged in Hong Kong, stored in Kunming, Yunnan; bud & 3-4 leaves, Menghai Wò Duī(握堆) Shou Pu’er process; 1800m; #TodaysTea, #今天的茶, #JīnTiānDeChá.

Infusion: 5g in 150ml for 30sec.@90-95deg. C

Dry leaf aroma: dusty, dank, old;
Wet leaf aroma: old wet carpet, must, dank, hints of peppery spice;
Liquor: deep red colour with dank, dry, musty aroma;
Mouthfeel/Taste: peppery, viscous, oily, with a mildly camphor or mint-like fresh finish;
Flavour: dusty, fresh, a vague touch of sweetness with a retronasal suggestion of swamp water.

Opinion: After a first disappointing tasting of this tea, I shifted it to a xisha clay storage canister and drank this tea with a friend, who thought it was very good. This highlights one of the core issues with well aged pu’er teas, their dark murky character is not considered suitable as, tea for beginners. It definitely needs to be shared with an experienced Pu’er tea drinker.