Nadacha 1960's Wang Zi Loose Leaf Sheng

Sometimes you just feel like its a good day, and as it was turning out to be quite a good day. I found out I am giving my first presentation on research I myself have conducted in about a months time. So I decided as the main focus of my summer research is basically over, I figured why wait until tomorrow just for some official date.

So out came the 1960's Wang Zi from Nadacha. I have been background brewing this one for awhile, as it was getting quite thin with steeps in the normal less than 5 minutes time frame.

This tea is not a great tea, but it is solid, and what it lacks in complexity and the ability to sweep you off your feet and proclaim this a tea you would want to drink for the rest of your life. It is a tea that has staying power, I went though about 15 infusions before I started background brewing letting it steep for 10 or more minutes at a time while I focused on something else.

Its chaqi is calming but builds steadily, while this presents itself overall with quite a bit of camphor, it has a slight hint of spices, cloves and black pepper. I think this lacks some of the rave reviews the Cakes from the 60's have, since it is a loose leaf, the leaves have lost a little bit of something to the air.


Be that as it may the early infusions are practically black, going through a burgundy to a decent brown on its way of lightening up.