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.
The 2007 Mengku Raw Puerh from Yee On Tea is a balanced puerh with an impressive aftertaste. Strawberry tobacco with sweet summer fruits in the aftertaste.
The 2019 Berlin Flows Ailao Gushu from Xian Tea is really sweet with dominant notes of red summer fruits. This went on long into the aftertaste.
The 2014 Wang Bing Zi Juan Purple sheng puerh from Vin-Satori was really fruity in the early infusions with an impressive aftertaste.
The 1999 Second Millennium Sun Withered Raw Puerh from Yee On Tea had strong camphor notes from the middle onwards. Good mouthfeel and creamy texture.
The 2007 Aged Aroma Puerh from Yee on Tea is a mix of sheng and shou puerh. Good body sensation with delicious notes of damp earth and camphor towards the end.
The 2006 Liming TF Ba Jiao Ting Tuocha is a tea with subtle differences and slight nuances between each infusion. It was a subtle brew that seems perfect to relax with.
The 2004 Shi Kun Mu Yibang Gushu from Lao Tea Shop was good but subtle. I got a combination of dark honey and sour apples.
The 2020 ZSL Mahei from Tea Encounter is a fresh young puerh from spring 2020. It has some traces of Mahei sweetness but there is also something fresh going on.
The 2007 Changtai Cha Hu Chen Nannuo Raw Puerh from Lao Tea Shop is fruity and sweet after the initial bitterness. Traces of apples and a very strong energy.
Young sheng puerh can be delicious, but sometimes it is too young for me. I tend to stay away from sheng puerh that is less than two years old.
The 2016 Yiwu Wang Bing Gushu is a sweet and tannic tea with impressive energy. In a few years time, it will be less tannic and have the perfect Yiwu sweetness.
Experimenting in Gong Fu Cha is a way to get better tea. I bought a teapot for a particular tea but saw it’s much better to brew a different tea.
