Pure Ancient Trees – Tier 5

with sweetness, silky body, and refined notes of cedar nuts, vanilla, and aged wood. One of the finest aged shou experiences.
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alls this thick. So, the heat is retained much longer than usual.
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afternoon...
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vor intensity, depth of aftertaste, and persistence of aftertaste. It was an iron cake with 40 years of Hong Kong storage and a higher price point than this. Of course, that was a very different flavor profile and a completely different tea but it is the only thing I know of that had comparable thickness, flavor intensity, and aftertaste. Chen Yuan Hao’s 2016 Chawangshu is a rock star in several areas where it is at a level not exceeded by anything else I know of. These areas include flavor intensity, thickness, hui gan, qi, and aftertaste. It coats the throat with a strong, savory flavor that can be noticed deep in the throat even quite a long time after drinking. There is no astringency even when brewed quite strongly. Its bitterness is soft, subtle, and perfectly balanced. It goes down easy, inducing saliva production. It offers good complexity with floral notes complimented by leather, chocolate, wood, and grain. Whereas many modern Yiwu productions have disappointed me by being overly light, weak, and/or thin, I found that this tea struck a sharp contrast against all that. The powerful strength of this tea’s effect on my body made it most necessary to ensure that I had eaten well before drinking it. The qi is enveloping, comfortable, and enduring relaxation. In summary, it is exceptional in several areas, better than most in a few others, and lacking in none.
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find for something like four to eight times its price (from approximately .5$/gram to 4$/gram or so, depending on the amount you can buy). It is _strong_, really strong, it goes to the chest (those struggling to put a face to the name 'Qi' really should try this). I have not found a lot of astringency at all, even in long, 100°C steepings. A lot of patience. Warmly recommended.
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age. Wish I had a tong of this under my sofa.
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ifth steep I had water just below boiling and steeped for 1 min ( 5g of tea in gaiwan). Strong ,but still no strong astringency. Has initail earthy smell and taste , but then , the sweetness hits you and lasts some time. It also made my mouth water..
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ma of the dry leaves. Taste is not all wood and bark, but apricots and plums, and there is no that specific smokiness of Xiaguan, we are all acquainted with, maybe just a little bit. It is a classy sheng and it is a good companion to spend a late evening with. Now it is officially my favourite Xiaguan cake.
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bitterness that’s attractive.
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