2004 Dehong raw – Chawangshop
Price: £4.04 ($6) / 50g = £0.08 ($0.12)/g.
£26.96 ($40) / 500g brick = £0.05 ($0.07) / g
52/50
74/100
Summary: A fun tea with a strong cumin like spicy note. Not complex, impressive or oily.
Dry: Dark brown, flat piece. High compression. Some dust. Spicy, raw beetroot attack!
https://www.instagram.com/p/_ryOB1IDvLCbxHTxdvODmkTKocw6fqlgsOh-o0
Wet: Soil, aged aromas: furniture polish, bird cage, old building. A faint hint of cumin. A lot going on here.
https://www.instagram.com/p/_r1FawoDmnuqoXosy18oskYQTUDOqE2ZC00NY0
Rinse: Light golden (not orange).
Rest for 1 hour 20 min.
10s – Light/med golden. Tastes like soil and it quite watery.
15s – Light/med golden brown. Light soil with a refreshing spicy note that lasts from the sip to the finish. Medium thickness. No bitterness or astringency. Flavour is quite basic. 74/100
20s – Light/med brown (golden has gone) Thin liquor. Light furniture polish with a spicy note, which is similar to cumin, but very mild cumin. 75/100. I’ve had a tea like this before from Yunnan Sourcing: 2005 Wild Tree “Ye Sheng Cha” Raw Pu-erh tea brick of Dehong.
25s – Med brown. Produces a medium thickness when the flavour comes in, which is peppery spice, light smoke and light furniture polish. Slightly astringent this time. Body has a dryness to it. The finish has a dry spicy note.
30s – Medium brown. The spiciness takes a step back and the furniture polish is stronger. It washes down smoothly. I can still taste the spicy note after finishing the cup.
35s – Med reddy brown. Still going to the max.
Rest 20 mins.
40s + 50s – Soil, spice, astringency. Fizzes on the swallow.
Flavors: Spicy
Preparation
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I drunk this recently and I did not like it as much as about a year ago, maybe it was just me. I chip of some from the brick to air it out then I try it from a gaiwan. Did you use zisha or porcelain?
What didn’t you like about it? I used a gaiwan.
I basically couldn’t detect any sweetness. But I noticed this kind of oscillation with some of my teas over the years.
I drunk this recently and I did not like it as much as about a year ago, maybe it was just me. I chip of some from the brick to air it out then I try it from a gaiwan. Did you use zisha or porcelain?
What didn’t you like about it? I used a gaiwan.
I basically couldn’t detect any sweetness. But I noticed this kind of oscillation with some of my teas over the years.