Gongfu, 100C, one planet (>8g)/110mL.
I was intimidated to try this because I’ve heard that puerh from the Lincang region is really punchy when young but a great candidate for aging….and this is a 2017 and I don’t like astringency but I decided to go with my small gaiwan rather than lowering the leaf:water ratio in my bigger gaiwan.
I liked this a lot :).
After loosening the planet up, I noticed that most of the material is really tippy
Steep 1 after loosening up the leaves with a rinse, I sniff the lid and think I’m stuffing my face into some cotton candy! The sip isn’t super flavorful, but after swallowing leaves a clean, crisp, sweet sensation like sugar snap peas which I love
Steep 2: still clean but more herbaceous, not astringent at all yet which I had been bracing myself for so…shrug. I like this a lot so far.
When I take a sip of Steep 4,…whoa. I immediately think of Italian Wedding Soup as weird as it sounds, this reminds me of basil, maybe a hint of thyme too. This also has me feeling like whoaaa! loads of energy. Also the cup smells like cotton candy when sipping down. I will note definitely don’t steep this too long, steep 5 was definitely too long, and the liquor came out cloudy and bitter.
By steep 7, the herbaceous bite left. I think I’m used to having bitterness up front from young sheng followed by a late sweetness. This is reversed here—intense sweetness up front that gives way to some crisp bitterness but not totally unpleasant.
All in all this was pretty damn good, and I definitely learned something about my tastes in puerh. Maybe I’ll start exploring the Lincang region more…
Flavors: Bitter, Cotton Candy, Herbaceous, Peas, Powdered Sugar, Sugar, Thyme