Gongfucha,  Puerhtea,  Raw,  Ripe,  Teaappreciation,  Teainfo,  Teareview

Winter Collection – A 1976 Raw and Ripe Loose Pu Erh

Winter Collection

40年陈冬藏生散

The liquor of this beauty. 40 years old Pu Erh Tea.
1976 Raw and Ripe Pu Erh from six different mountains. Sample of 10 g.

Basic info about this rare tea:
– Half raw and ripe Pu Erh
– From 1976
– A mixed material between different mountains.
– $2 a gram

Brewing Parameters

Temperature ( 96 to 98 degrees celsius)
Brewing Vessel ( Yixing Hongni Factory 1 pot from 1990)
Grams of Leaves ( 8 grams)
Steeping Time ( less than 5 seconds per infusion, and every 5 infusions increasing the time by 5 to 10 seconds)

 

Main Info

Number of Total Steepings: Over 16 strong infusions.
Aroma of Dry Leaves: Brown sugar, sweet ginseng
Aroma of Wet Leaves: Cinnamon cookies, dried dates.
Taste Profile: Pure agarwood, Chestnut cream
Texture Profile: Beginning is very smooth, but when passing the throat, intense
Feeling/Aftertaste: Extremely relaxed, every muscle feels refreshed.
Poetic Expression: “ The tea feels like a thief trying to steal from an empty house.” “Nothing to take, nothing to lose.”

Take a look at the mind and observe it, how it moves, how it feels, where our thoughts and understandings go and why it happens. Our mind is like a crazy monkey that cannot be controlled, yet when I drink this tea I felt as if somehow I am watching a movie happening inside of me, while I was standing apart from myself and just observing. The unique colours in the pitcher wehn brewed really shows the multiple layers of minerals, energies, and great storage. The mouthfeel being incredibly smooth to start, as it builds complexity within the throat and chest, it starts to move the energy and the “shoulder droppings” start to happen. By “shoulders dropping, I mean when you take a sip it relaxes your shoulders, and as it goes down to the stomach, you feel your shoulders drop down.

Can you see the bloody light coming though the beasty brown?

Keira told me that this tea was a half raw/half ripe tea, so the cooked aspect really shows in the beginning and is powerfully dark, but the lingering aftertaste and the hui gan definitely shows the potential of the raw nature it has. The agarwood incense is very strong, and the aftertaste of longan is amazing. This is such an amazing aged Pu Erh which usually signifies teas that were very astringent and bitter to begin with, but because it is aged for over 40 years, the tea has lost some of the original characteristics that may have been unpleasant and transformed into pure delight. If I am honest, I think this tea will be better appreciated and be loved by tea lovers who have some knowledge about Pu Erh and preferably has tried a couple aged Pu Erhs. The loose blend creates interesting notes within my mouth, and I think this is one of the most complex aged Pu Erhs I have ever had. But miraculously, it still does have a slight bitterness at the end, even though it has been aging for over 42 years. It means the enzymes are still trying to ferment this tea even more, as Pu Erh teas have no boundary to age.
Proper storage and humidity will keep the enzymes alive, tea healthy and taste beautiful. The storage for this tea was probably half Guangdong or HK storage, and half dryer storage. I do notice the slight wetness, but this doesn’t make the tea lesser in quality at all. It’s truly a wonderful tea to share at a special moment, cherishing for whatever that’s happening, making it a memorable one by using this hidden gem as the performer to dance in your soul.