2002 Hong Kong Storage Jia Ji - Sheng Puer 357g
Dry Leaf
The dry leaf opens with a deep, evocative aroma—reminiscent of a damp rural cellar, where root vegetables rest in cool earth. Notes of balsamic wood form the backdrop, grounded and atmospheric.
Pre-Infusion Observation
After softening the leaves in a small amount of room-temperature water in a gaiwan, an improvised “cold brew” reveals an unexpectedly structured profile: notably astringent yet free of harsh bitterness, with clear impressions of pecan, and quiet depth.
Infusion (Boiled Tea)
As the leaves meet near-boiling water, they unfurl with a slow, graceful motion—visually striking and alive.
The aroma of the brewed tea is layered and evolving. Initially, earthy and primal notes dominate: forest mushrooms, wool, damp soil, wet wood, and decaying autumn leaves. With time, the profile softens and opens into sweeter tones—prune, raisin, vanilla, and light cream.
The taste is full-bodied, with a firm yet controlled astringency. Bitterness is present but well-integrated, balanced by a natural sweetness. Flavors of dried fruits and cream intertwine with earth, wood, and mushroom notes, forming a cohesive and deeply satisfying whole—less something to analyze, more something to experience.
Aftertaste
Long, gentle, and slightly sweet, with a subtle cooling sensation across the palate. Lingering notes of dried fruit, cream, and wood remain, accompanied by a delicate returning astringency.
Empty Cup Aroma (Cha Hai)
As the liquor cools, the aroma evolves intriguingly—from mushroom and vanilla to unexpectedly fresh nuances of cucumber and watermelon rind.
Overall Impression
A deeply immersive and contemplative session—rich, textural, and emotionally resonant. The kind of tea that leaves a quiet absence when it’s gone, reminding you that brevity often sharpens appreciation.