Pure Ancient Trees – Tier 5

e good, though not rockstar level. This includes thickness, strength of kuwei, flavor intensity, complexity, staying power/how many infusions, aftertaste, and aroma. No flaws. Hui gan is average and some mild astringency was noticed, though it is not lacking in any area.
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this one is much more smoother and relaxing so for all 7542 fans: grab it!
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't neccessarily say that's a stereotypical Yiwu though, since i'd associate that with pure sweetness. To me, this tea started off quite bitter, with a pronounced bacon taste, later turning into camphor, and even later mushroom. Nevertheless it is certainly sweet, yet the above mentioned profile caught me by suprise. Even though i wouldn't say it's a reference for Yiwu, i would say it's a reference for ChaWang tea --highest class material.
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the bowl, whereas powerful aromas from the pot in the spectrum of passion fruit. Not a hint of structural components (polyphenols) at this early stage of the session: a sweet silkiness that’s still refreshing. Very balanced tea. By the fourth steep I pushed brew times up to around 40 seconds and took the temperature down to around 80C from 90C. That gave the tea shape with a strong point of intensity, a twist of liquorice root (that wonderful balance of acidulous and sweet), and mouth-coating thickness. At this point the tea transformed into impressions, a numbing effect back of palate and throat, and extraordinary persistence lasting an hour. Qi builds on the bridge of the nose, behind the eyes and back of neck. Breathing is clear like mountain air. It’s characteristically very stable once leaves are hydrated and the long steeps keep delivering. The only drawback is that there is a cumulative effect that made it difficult to finish the session - in effect there’s a latent power underpinning this tea that creeps up on you (especially on an empty stomach) and makes you realise it’s something of an iceberg. Most suitable steep times for me I think will be 20-30 seconds for steeps 4-8 to enable a whole session to be completed comfortably. Less in the early steeps for the aromatics, longer for double digit brews. This is the greatest young tea I’ve experienced. That from someone who loves mid aged and mature shengs. Thanks a lot to Paolo for opening my eyes to what elite young tea can offer. A must have experience.
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I could I would drink this tea every day!
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roma, even several hours after brewing Later brews, a cool faint menthol impression You're never unaware of the old dark forest funk Smooth taste, subtle & not overwhelming tannins Easy drinking and as time goes on I'm more aware of it coating the mouth & tongue. Body feel: Noticeably centered, calm, clear & focused Drank some after lunch, still feeling slightly full. After a cup, I could feel the effects of the tea distinctly from all else that was going on." And today 5 months later I had the same result after a hearty meal - the Ding Xing Hao kind of tapped me on the shoulder and said "here I am" Will there be any more Paolo?
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. It seems to me, with this kind of balanced aging, right around that 8-12 years of age the tea can reach some sort of a peak, when the tea still fully retains the kind of signature why you have acquired it on the first place, after that, the tea is starting to becoma something else. Nontheless, this is just perfect as it is, a true representation of natural, foresty kind of yiwu.
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sting. The name Spring Dew describes it quite well if you can imagine that clean fresh environment where the trees grow. Good storage, as with all of these teas, has only enhanced good material. Very happy with this one.
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