1960s Guang Yun Gong | ||
| Genre: Sheng/Green/Uncooked/Raw | ||
| Factory: Chung-Cha Co. Guang Dong Branch | ||
| Vendor: Hou De Fine Asian Art | ||
| Reviewed by Mike Petro on 01/07/2006 | ||
| Background | Guang was kind enough to offer samples of this fine tea to celebrate the opening of my Pu-erh.Net Trading Post. | |
| Dry Leaf Appearence: | Reddish chestnut brown leaf with large stems. | |
| Water to Leaf Ratio: | 4 gr of Leaf in 100 ml of water | |
| Brewing Method: | Gungfu in 110ml Yixing pot Rinsed tea with boiling water for 3 seconds. Used Boiling mountain spring water collected at the source. | |
| Wet Leaf Appearence: | Dark brown stringy, often broken, leaf with lots of stems. | |
| 1st Steep | 15 seconds: Rich vanilla milkshake, sharp young green wood, mushroom, fresh pond after a rain, sweet | |
| 2nd Steep | 5 seconds: Ginseng aroma, sharp wood is evolving into old wood, straw, almond sweetness in the finish, hint of plum as it cools. | |
| 3rd Steep | 20 seconds: Flavor is mellowing and most notes are muted together, forest floor and sweet almond plum finish are the stand-outs. | |
| 4th Steep | 40 seconds: Color dimished somewhat but flavor has developed to an awesome earthy mulch sweetness. | |
| Subsequent Steeps | This is a tea that just kept on going and going. As the color diminished the sweetness increased. I got a full 15 steeps out of it before I had to go to bed. | |
| Conclusion | This is one of my favorite puerhs of all time. The flavor lasts and lasts and the sweetness is very prominent. This is puerh that sets the standard for me, at least the late 50s and 60s versions anyway. | |
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