In the spirit of "posting updated impressions of the same tea", the first session in eight months with the BSX's 2022 "Junzeyuan" QLC today.
I don't reach for this often for the simple reason that it needs more time. My experience is that these fairly classical QLC recipes in terms of leaf grade and processing need around 4 years polish off their roughest edges and have their biggest milestone after around 8 years.
But as last time, I think this has good promise. Material feels like a big notch up from BSX regular line (and even some of their "special" lines, of which there's been a lot of strange stuff hitting the market recently), energy is good, camphor is waiting to break through the tartness that's currently there.
What HeiCha are you drinking
2011 Shaanxi Jingwei Fu Brick
Nice Fu, sweet and strong
Teaware-Duanni pot, Huaning pottery pitcher and cup.
Nice Fu, sweet and strong
Teaware-Duanni pot, Huaning pottery pitcher and cup.
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I think thats what it is. Defintely worth trying
2024 liubao maocha (zero fermentation) - educational sample from #yunnancraft. Some surprises - despite being unaged - no bitterness and low astringency. Not stomach destroying at all. Already, there is some mushroomy taste - but none of the earthy, heavy mustiness from basement aged. Deep steepings are slightly nutty like typical pan fried greens. Quite smooth too.