2007 Five Cake Two Fish Sheng from Vesper Chan BTH
May 20, 2019
2007 Five Cake Two Fish
The Best Tea House, is renowned for its founder Vesper Chan and the 88 green 7542 cake, and has a branch in Vancouver that I often visited and drank tea there. Their teas have always been high quality, especially there Pu Erhs that range from the 1950 to 2018. This time, I am reviewing one of there very popular cakes that was produced in 2007, which is a Menghai blend of several different mountains in that area.
Basic info about this special tea:
Dayezhong Assamica Varietal
2007 Spring Tea.
From Lincang, Yunnan
Temperature of Water ( 95-100 degrees celsius)
Brewing Vessel (100 ml Jingdezhen gaiwan)
Grams of Leaves ( 7.5 grams)
Steeping Time ( less than 10 seconds per infusion, and every infusions increasing the time by 2 to 5 seconds)
Number of Total Steepings: Over 15 strong infusions.
Aroma of Dry Leaves: Very sweet sticky honey, with clean paper. A little trace of smoke.
Aroma of Wet Leaves: Intense sweet sweet honey, layered with chinese tropical fruits and a little hint of herbs, but not super herbal. Some aged-fruity transitional period notes. Guava, papaya, mango… etc. Wild creamy honey smell.
Taste Profile: See Below
Texture Profile: Strong bitterness and astringency, definitely not a easy tea to drink. But with further aging, I suspect this tea to become quite thick and sweet, full of strength and vitality.
Feeling/Aftertaste: Very strong sugarcane sweetness, just so numbingly sweet. The bitterness becomes so sweet, like candy. Also, the huigan lasts surprisingly a very long time.
Price: 350 Canadian dollars/370 grams
Rating 8.3 out of 10.
The tea itself was stored in Vancouver, with moderately dry storage of around 60% relative humidity, so the tea itself has a different profile it was to be stored somewhere more humid. It also did have quite a bit of punch in the mouth, very active, and strong. I also may have used a little more leaf for the water ratio than normal, which probably made it seem more bitter. I would say that the material itself is definitely not super old gushu, but probably tea trees from arbor gardens of probably 70-100 years old. I have noticed with mostly all of Vesper Chan’s teas, the teas all have this “house taste” of intense honey and really sweet, intense huigan after you have one or two cups. This house taste was also prominent in this cake, but probably more astringent and powerful than the others.
Infusion 1 to 5
Light, airy but with very creamy notes of figs, vanilla and apple blended with cinnamon and traditional “forest” taste. Very unique blending, but very well done. Classic aged Lincang taste in my mouth. The tea spreads evenly around the mouth, and the astringency isn’t super strong yet. Clean, very fine soup with a very nice lingering fragrance in the dry cup. A little drying on the throat, but other than that very pleasant overall around my body. All of the infusions from 1 to 5 had almost no difference, so every brew was consistent. There is also a hint of smoke that reminds me of factory cakes, but the smokiness is quite enjoyable.
Much stronger, heavier body and quite sweet. The material really started to warm me up, and it was full of fragrance that I really like. Very sweet, sticky, and has a minerally body that evaporates quickly within your mouth.
Lighter in mouthfeel, but still has a great fragrance and a milky soup aroma. Very clean, ripe fruit aroma but with a creamy consistency. This sweet rice pudding note also is coming off of these infusions, which is a very natural, light aroma that is almost like Rice Krispy’s. Great aftertaste, very long lasting huigan. The skill of blending that Vesper Chan has is quite something.
Getting lighter, but the bitterness is still very much a part of this tea. Notes of mandarins, berries and nuts can be found in these infusions. At this point, I felt very drunk and had the energy to run around, dance and be crazy! Man, this tea is powerful! Somewhat grassy, but was practically done by the 15th brew.
I think this tea is a great tea for further aging, and will definitely be different if aged somewhere more humid or hot. The astringency and bitterness was a little too much for me, and it probably will be for others. However, great mouthfeel, fragrance and texture. Such a lovely blend. Very well done.
The Chaqi was very good, and made me quite active. I love how Pu Erh tea is not only fun while drinking, but also amazing after the session concludes. This tea does deserve a high ranking, but not super high as I did find a few points that I disliked. I think an 8.3 is a reasonable score this time ~.