Thursday, October 30, 2008

Kunming Guyi 2006 Jingmai Spring

This tea has really changed since I first tasted it.  It could be my dry storage or it could be the additional months added to the bing.  Whatever the reason, the taste has gone from strong medicinal camphor with a sweet finish, to more refined tastes.  This sheng starts off with a prominent green taste that melds with a smooth creamy taste and mild sweetness. Camphor is still present, but it's more of an accent.  

The bitterness of the first few infusions has given way to an assertive astringency that eventually yields to a green tasting tea with mild sweetness, and progresses to an creamy, airy sheng in later infusions.  In other words, the tea's tastes gradually progress.

Caffeine-wise, this'll blow your head off if you're not careful. 

So to sum up the tastes in three words: astringent, green, sweet.
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