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; elev. unknown; #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: Drinkable. This was supposed to be a special Tea. Unfortunately the can was quite corroded and the sealed bag inside had two small perforations. It was stored with other cans in a cardboard box in Kunming.

With corrosion of the canister and failure of the bag, only an expert Tea Taster and connoisseur of pu’er teas, can determine if this Tea is good, or spoilt. However, it may be possible to improve its condition by storing in a zisha clay canister from several months.

Such a shame really, in two years time it would be an extremely rare, 40 year old Tea. Ah well, we shall see what we shall see.