Nearly a year ago I first tasted this brick, and I honestly have not touched it since. While I have long since decided to give up on my little "aging" tests, as they are just not feasible as currently I see myself moving many times in the next 10 or more years, so the idea of having to move tea over and over again is rather daunting, especially since tea collections can grow rather fast if you are planning on aging stuff for many years.
So I must admit I was not expecting much upon opening up the package, it had let out an amazing smell, though perhaps a touch on the sour side? The brick was much easier to break up this time, but it may just have to do with me working on the opposite side of the brick than I did last time.
The aroma is still spicy with a hint of sourness to it, but the taste is actually not all that bad. While the color is incredibly dark, the taste is full of hints of chocolate and hints of coffee like tastes.
2 comments:
While traveling through China this summer, I learned from one tea shop owner that Wuyis are best experienced after at least a 1 year aging. Have you heard that before?
I enjoy a good Wuyi, but have never seen one packed so tightly like a puerh. Is there something special about the packaging or processing of this tea?
Marlonm,
It is generally said that Wuyi's benefit from a bit of aging typically at least a year, more than likely to let some of the stronger flavors from the roasting fade away. I got some of these bricks as part of an experiment with Aging as previously the Tea Gallery had a 1997 Shui Xian brick, that most people that got to try it, rather liked it. That being said, loose leaf wuyi is just about always the best way to go.
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