Acquired in 2012, quite blah. Entry stage for puerhs, so didn’t know what I was tasting. Last time I checked, this production was not easy to find and priced around 1300rmb. Light fermentation style, so requiring a spell for transformation.
There are two distinct fermentation approaches. The most popular verges upon coffee while the light style seeks to replicate attributes of aged raw. F6 decidedly falls into the latter category. Earlier Boyou productions drunk fall into the former class, where thickness and varying measures of sweetness prevail. If you have the opportunity to drink this, one should keep this in mind, though better than 15yrs in age now its taken on a much more attuned personality that is ready proper assessment.
Without sampling a range of Boyou productions or old raws, it’d be difficult to ascertain the production concept, which is important for separating one’s personal preferences from the craft intent and storage necessities. This one functions as a solid counterpoint to earlier more accessible productions. Best for experienced drinkers.
Flavors: Incense, Petrichor
