Just what I am hunting for these days – decent quality leaf; a bit of age; an enjoyable flavor profile – and it does not disappoint. Moderately compressed cake and easy to pick apart. The dry leaves appear fragmented, but decent, and full of dark brown colors. There are plenty of tips to be seen with a nice blend of large and small leaves. The aroma is really rather good – a bit sweet and leatherlike. The soup is definitely orange and is thick in texture. The flavor is up-front and quick in its presentation with plenty of honey sweetness. The wet leaves are chopped up quite a bit (characteristic of the 2005-06 Changtais I’ve tried) containing all grades with plenty of stalks – they cannot be called pretty leaves. I really enjoyed this tea – it is thick, sweet, and satisfying with a hint of true character. This cake currently sells for a reasonable $44 at Cha Wang Shop.

200 °F / 93 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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I drink mostly puer and sometimes what we as Westerners think of as black tea.

I no longer assign numerical ratings to teas because our enjoyment of tea is very subjective. Reactions to a particular tea vary from person to person and within the same person across different tasting sessions.

My tea notes are simply comments reflecting my impression at that specific point in time. They are helpful to me and if they happen to be useful to someone else that is good.

For me, tea is magical with its ability to transform by bringing one back to center and inspiring both peace and contentment.
Reformed coffee drinker. Switched to tea as part of my goal to work on living a healthier, more balanced life — haven’t looked back since.

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