In the last year, this tea hasn’t changed much. It is still quite astringent with a complex profile of the vegetal and woody kind above all else. There is also a strong, almost quinine-like bitterness, nutty and grainy aspects, as well as a cinnamon spiciness.
Today, I compared it with a sample of a 2014 vintage. Interestingly, that one is a tiny bit greener in leaf colour and has a slightly lighter liquor colour, which might be either due to processing or storage (or both). Recently, I have actually moved the 2015 cake into my semi-aged sheng pumidor (for reasons of space rather than anything else), which could account for the quite different and more funky aroma.
Regardless though, the main difference I found was that the 2014 vintage has a sweeter and less complex aroma, and a more pungent taste with a heavy sweetness that dominates the aftertaste. In comparison, the aftertaste of the 2015 tea is more flowery, cooling and airy. The former has a slightly thicker body in early infusions, but the bulk of the session presents almost indistinguishable mouthfeel.
Flavors: Astringent, Bitter, Cinnamon, Floral, Grain, Nutty, Spicy, Sweet, Vegetal, Wood
