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Hmm, I don’t think this thread exists. Here we go!
Last night, I tried some very old yancha, a 1997 Horse Head Cliff shui xian from Essence of Tea. Very interesting experience as compared to every other Wuyi oolong I’ve ever had, which I assume has to do with the exceptional age.
I brewed it gong fu-style in a 100ml zhuni teapot, which I filled more than 3/4 full with leaves (about 9-10 grams). We used filtered spring water, heated to 100 degrees Celsius. I flash-brewed the first four or five steeps, about a second each. Subsequent steeps I increased to 4-5 seconds. The last couple of steeps were 10-20 seconds.
First of all, the smell of the liquor: old books, mossy funk, slight tinge of over-ripe fruit. Not very complex, but quite clear and consistent across all nine steeps.
The taste: again, not very complex, but very clear and lasting. Zero astringency and very quiet and mellow flavor development in the mouth. After a moment, the taste of over-ripe lychee surfaces—you know, when all the sweetness is gone and the flesh of the fruit has shrunk and oxidized. Rock and mineral notes are very present, but l would otherwise not have guessed from taste alone that this was yancha at all.
Mouth feel and texture were exceptional! Extremely smooth and thick soup. Leaves the mouth and throat feeling coated with fuzz.
Overall, a very elegant and extremely unique yancha, though I think some experience with non-aged yancha would provide helpful context for appreciating it. Some might be disappointed by the quieter, less complex fragrance and taste, but they’d be missing out on the very special texture and feel.
Last night, I tried some very old yancha, a 1997 Horse Head Cliff shui xian from Essence of Tea. Very interesting experience as compared to every other Wuyi oolong I’ve ever had, which I assume has to do with the exceptional age.
I brewed it gong fu-style in a 100ml zhuni teapot, which I filled more than 3/4 full with leaves (about 9-10 grams). We used filtered spring water, heated to 100 degrees Celsius. I flash-brewed the first four or five steeps, about a second each. Subsequent steeps I increased to 4-5 seconds. The last couple of steeps were 10-20 seconds.
First of all, the smell of the liquor: old books, mossy funk, slight tinge of over-ripe fruit. Not very complex, but quite clear and consistent across all nine steeps.
The taste: again, not very complex, but very clear and lasting. Zero astringency and very quiet and mellow flavor development in the mouth. After a moment, the taste of over-ripe lychee surfaces—you know, when all the sweetness is gone and the flesh of the fruit has shrunk and oxidized. Rock and mineral notes are very present, but l would otherwise not have guessed from taste alone that this was yancha at all.
Mouth feel and texture were exceptional! Extremely smooth and thick soup. Leaves the mouth and throat feeling coated with fuzz.
Overall, a very elegant and extremely unique yancha, though I think some experience with non-aged yancha would provide helpful context for appreciating it. Some might be disappointed by the quieter, less complex fragrance and taste, but they’d be missing out on the very special texture and feel.
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