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1970s Yi-Wu Tung Ching | ||
| Genre: Compressed Sheng/Green/Uncooked/Raw | ||
| Factory: Ton Chin | ||
| Vendor: Ho De Fine Tea | ||
| Reviewed by Mike Petro on 02/05/2006 | ||
| Background | 10g sample as offered on his site. He is to be commended for offering these small aged samples as few do. | |
| Dry Leaf Appearence: | Dark whole leaf, loose enough to break up easily. Slight dank smell. | |
| Water to Leaf Ratio: | 5 gr of Leaf in 120 ml of water | |
| Brewing Method: | Gungfu in 120ml Yixing pot. Rinsed tea with boiling water for 3 seconds. Used Boiling mountain spring water collected at the source. | |
| Wet Leaf Appearence: | Nice looking very dark and whole leaf with a little bit of stem. | |
| 1st Steep | 1 minute: Wood, thick wood, roasted mulch, finish has an edge. | |
| 2nd Steep | 45 seconds: Better this time, more balanced, less roasty, wood, mulch, touch of sweetness in the finish. | |
| 3rd Steep | 45 seconds: Wood, mulch, touch of damp basement, | |
| 4th Steep | 1 minute: Strong wood, a little sharpness, still a wee bit of damp basement. | |
| Subsequent Steeps | The tea improved somewhat after the 5th steep and it lasted a solid 15 steeps before getting light. It got a sweet finish towards the later steeps. Throughout the whole experience it left a dry feelling in my mouth akin to what we used to call "cotton-mouth" back in the day. | |
| Conclusion | This tea was ok, not bad but it wasnt on par with some other 70s era teas I have tried. High humidity storage brings that damp basement or wet laundry thing to a puerh and there was just a hint of it here. It tasted as though it had been exposed to high humidity at some point in its liftime. Dont get me wrong, it is not wet-storage puerh by any means, but there is a hint of humidity storage in there somewhere. All in all it wasnt bad but I would spend your high end dollar on something else, like his 60s GYG. | |
| Sorry, no Photos | ||