I tasted a 2018 Lao Ban Zhang Old Trees brick from Puerh.uk and it was a delicious tea. It looked like Champagne and tasted fruity. Definitely a nice tea!
The 2011 Bada Gushu Sheng is a gentle and pleasant tea. It’s bittersweet with hints of red fruits and a tiny bit of incense towards the finish.
The 2006 Jinggu Purple Dragon Ball is an aged purple tea. It has strong notes of ripe summer fruits and some incense at the start of longer infusions.
The 2014 Menghai Sheng Puerh Tuocha from Cha Moods is a fruity tea with a long-lasting aftertaste. It’s the perfect tea to drink on a hot summer’s day.
The 2006 Xi Zi Hao Ban Po Lao Zhai from Puerh.uk is a tea with an impressive energy and flavors that remind me of sweet and exotic summer fruits.
The 2001 Yichang Raw Yiwu from Yee on Tea is a fantastic aged sheng puerh full of sweet camphor. Camphor is present in the infusion and in the aftertaste.
The 2012 Jingmai Gushu Dragon Ball from Xin An Chu is a complex tea. It offers a combination of bitter, sweet and fruity with a long-lasting aftertaste.
The 2008 Bang Wei Sheng from Xin An Chu is a tea that offers a combination of a subtle and slightly smoky bitterness with a fruity and sweet aftertaste.
The 2012 Man Mai Gushu from Xin An Chu is a nicely balanced but subtle tea. It started out slowly and I got hints of grapefruit towards the end of the session.
The 2008 Ecological Puerh from Yee On Tea is a solid sheng puerh that won’t disappoint you. It starts out slowly but evolves into a nicely aged sheng puerh.
The 2013 Wuliang Shan from Terre de Ciel is another great sheng puerh. It started out subtle but changed into a strong tea with incense, citrus and violets.
The 2019 Da Xue Shan from Terre de Ciel is a super sweet and fruity wild sheng puerh. It has some minerality to it and there is a long-lasting aftertaste.
The 2014 Wang Bing Shen Tai is a really interesting tea that tastes younger than it actually is. It changed a lot during the session and felt like summer.
The 2010 King of Pu-erh from Hey China is an Yiwu sheng puerh from 2010. It’s mainly about a mellow and fruity sweetness in combination with a smokiness.