How Dry I Am

Here is a truth to let sink in. Your entire puerh tea collection is 10 days to 3 weeks away from being entirely fermented and done. 

This is all the time it takes to break down the cell walls of our tea leaves, release the juices and convert the sugars with bacteria and fungi. This is what we call composting, by adding heat and humidity in sufficient proportion to begin to rot the tea just enough to break down the cellulose. 

Quick fermentation. The question is, why aren't you breaking up your collection and doing it? 

The question I am asking is of those folks who claim to be unhappy with their tea because their outdoors climate is too dry and to blame for their undrinkable tea. Because what they want is dark, inky, and basement tasting. I can understand people liking this profile as a daily drinker. What I don't get is why people will pay a lot of money to order warehoused tea from overseas, instead of composting their bitter tuos and resting a couple years into something drinkable for them. 

With the costs of tariffs and shipping overseas now, seems even more silly to contemplate ordering warehoused tea when you can get cheap beengcha from someplace like Yunnan Sourcing, break them up into a crock, and wet warehouse them yourself. 

Well, then it's shou. Firstly, there is no microbial difference between shou and a sheng of the same exact tea aged to the same point as the shou. We "assume" the sheng has more "nuances" but that may really depend on the leaves more than how they were fermented. They may in fact taste the same either way, especially if the base material isn't complicated to begin with. And that is indeed the case with factory tea, especially the bitter tuos nobody wants to drink unaged. They don't magically gain complexity they lacked young, no, we need more in the base material to begin with. 

The lover of quick warehoused tea is already giving up nuance just by warehousing, in favor of a mustiness covering it all. At this point, the "integrity" of the base material hardly matters because it was originally bitter, smoky or just one note, and priced under 10 cents a gram when new, for all those reasons. It is cheap plantation and you like it, except not when new. 

Nothing wrong with any of that, but why are you complaining about your storage while spending big bucks to import it already-warehoused? Why are you blaming the air outside your house when you can't bring yourself to get the fermentation done? Your "undrinkable" tea needs to be removed from the wrappers, broken up and fermented so you can have a drinkable (according to your taste) beverage instead of money spent on tea you are merely storing.

The main reason to "store" rather than ferment is because storage preserves what you already like about that tea from new. Makes perfect sense to keep those delicate fragrant notes rather than pounding them into oblivion with heat and humidity. 

But if your collection consists of teas that you don't like when they are new, teas that are too bitter or whatnot, why not just go ahead and ferment them? The only reason to keep these teas intact is because you plan to sell and they are worth more unwrapped. However, if your tea is primarily for you to drink, with no plan to sell, then no reason at all to keep the tea intact. Get your money's worth by drinking them.

I am just gonna say it. You must be in love with the wrapper. You are in love with the shape. You don't mind all the space in your house taken up by teas you can't or won't drink. You harbor nonsensical hopes that the tea will magically be wonderful someday, only to find your storage has done nothing to move them toward merely drinkable for you. For the warehoused tea lover, any raw tuo is a waste just sitting around in a dry wrapper. It will never be what you want to drink, unless you do to it what God intended for the large leaf varietal. 

Let's go further. I don't think any tea you are dry storing will be what you want, especially if you are ordering your actual drinkables from overseas. 

The upside is you can stop with the tea storage. You can stop complaining about your dry tea climate and apply the proper method to get your tea fermented and done. You now know the only reason it doesn't work for you is because YOU won't unwrap that tea, lose the wrapper, break up that compressed shape, and mist it down. You have to break up the tea because heat and water can't penetrate the iron compression. If this is too much for you, why not just sell it and continue ordering already-done tea from Hong Kong as you need to? 

Puerh fermentation takes mere days to complete. The tea needs to rest for about two years. Longer if you pull the tea early, and only want a half fermented. I have completely fermented tea twice. I personally like shou after 10 years, but it's quite drinkable after two years. Shou is so much easier to store, because I am STORING to preserve it. I can use less humidity and lower heat than when fermenting. My storage set-up then makes sense as more of a tea pantry.  

Think about it. All the tea you own is days from done, not years. If that is what you want.

A New Old Shou

Bonston BP-12 Automatic Brewer

Tailspin over the tariff rollercoaster to decide whether I really need anything. The true answer is always a hard no, but I normally get past my inner no without issue. Then I logged into Yunnan Sourcing US and my account says my last purchase was February 2020...

That can't be right. I know I bought that unnecessary Mojun Fucha brick, it was shipped from Texas because Scott imported a bunch of them. But I might have bought it on the dot com site, and it got shipped from Texas anyway. Have I really purchased NOTHING from Yunnan Sourcing US for 5 whole years?

No, no, no. I feel like I just woke up by looking at my account. The answer is my Son is drugging me. He put a mickey in something for the past 5 years, probably because he saw most of his inheritance turned into tea and thought, yeah enough of that. So I may be surfacing or the tariffs are screaming through all the drugs.

Sometimes a person needs stuff. I have to throw out the plastic Kamjove gravity steeper. Why I needed and used a plastic teapot when I have the best ceramics in the world, I will never know. Plus it had a black plastic top, black plastic which is recycled PC wires containing forever chemicals that turn progeny into two-prongfoot abominations, and then I proceeded to drink boiling water from the thing??? It HAS to go.

(to be fair, this is just my age-related dementia because the Kamjove says it has food-grade PC material.)

Luckily, Scott thought ahead to when I finally reach peak paranoia conclusions by stocking an all-glass gravity steeper. This is the Bonston BP-12 Automatic Brewer. What a beautiful piece it is, the lines evoke something-something-EU mid-century moderne, with the wood handle and lid. At $54 of course this is more costly than the plastic Kamjove TP-160 ($19.25 US), but you will easily save that discrepancy down the line by passing along less in the family tree. 

My session photo is brewing hong.

The wood lid contains a magnet, so the lid snaps onto the pot, the mate is the metal rod. After filling with water, just snapping the lid on will drain the liquid down. But then you turn the lid a little and lift the top off, this locks the steeper again for the next brew. The drainage is instantaneous. 

2009 Plum Blossom Shou cake

I added this little shou cake to my YS order, 2009 Plum Blossom Mini 100g because it's too cute, shaped like a mooncake. On the flip side of it is embossed the tea character. At $18.75 for 100g, this is a bit expensive for shou, somewhat justified by the purported age. I told myself that I can drink it up in 3 sessions in the Bonston because of the 200 ml brewing chamber and 800 ml total capacity. 

The tea opens with dusty shelf/closet note, confirming dry storage, because the tea has to sit some years to get this opening. It's the reason to drink shou old, you don't get slammed by funk, instead just an old tea cupboard and a bit of fruit. But sadly the tea is just pedestrian after the opening, some nice juiciness in steeps 4 and 5. Color-wise, the tea was just getting started at steep 8, but I could not coax out any more flavor. The fact that I broke up the tea completely, with no chunks to open more slowly and stretch out the session is one user factor, still it just tasted like water. Probably the best way to drink this is brew the entire thing in one go and drink it over a week so it opens real slow. It's not worth it, really.

Beautiful aged brown.

What this tea can be is a super cute mooncake gift you can give to a newbie puerh person. A gift of older puerh tea for $18.75? Yes and yes, and the tea is so basic shou, inoffensive to almost anyone new to puerh. Nothing off, not much funk, and yet nothing to explore for a seasoned drinker. A gift-er.

The magnetic lid snaps onto the metal rod
to drain the tea.

The Bonston brewer is a winner, and I tossed my Kamjove into the landfill to leech into the groundwater in the county next door for generations to come. Mea culpa.

Correspondence, Chen Sheng Hao

 8th May 2025

9 May 2025

We Are Screwed

Where is all the panic? Massive tariffs loom before us in buying tea direct from China. You'd think puerh heads in the US might take out a 3rd mortgage to buy up whatever last of the Lao Ban Zhang or the 2020 anything they can get their hands on, in shipping multiples of $800 orders or less to avoid the previous set of tariffs upon which the new 125% will apply. One expects the Yeeon aficionados to order extra boxes of basement dirt from Hong Kong to flavor their own stashes extra dank, all before slow-boat shipping is officially halted and before the private courier just isn't worth the expense, never mind the bother. Even though the latest memes give every indication of the dire need for the slimming effects of shou in the west.

I don't hear any complaining. Not seriously. 

Well, students always complain their tight budgets prohibit full indulgence of their puerh habit, but more on that in a minute while Old Cwyn sorts out this mess.

On the top end of tea, no one really cares. In fact, at the top end, tea buyers can think of the savings on tariffs as a beautiful justification to fly to Guangzhou and buy in person, or a lesser excuse like my ex getting a nice hotel in Huizhou while stalking an old girlfriend. Once in China, just courier everything back. Dirty tea tourism.

The top tier buyer probably doesn't sweat an extra $200 or $2000 tea premium and they got courier all along and first name basis with their tea pimps. If they don't like the tea, it's expensive compost. Although I am certain whole offices are dedicated to crunching numbers to see how much the buyer can tolerate on price increases or whether the blends will be sprinkled with a bit more Myanmar leaf than before which is probably cheaper although one hopes not. Or whether the warehouse in Canada is now a bad idea with double tariffs to consider. In any case, the actual buyer at the end of this chain worries about precisely none of this because they have multiple tea sources and multiple couriers ready to deliver. It's a business matter on the factory end to figure out how to sell to rich buyers.

Same deal for the mid tier junk tea buyers on Taobao. By now the lesser endowed but still fluid guys have at least 3 agents who no doubt quickly pivot to cover any customer situation with private courier, and to mark Gift and Happy Birthday Uncle all over the box. Is it really a problem?

I feel pretty sure Uncle John Kingteamall and Uncle Scott at Yunnan Sourcing will sort things out in western retail for our middle wallet tea basketeers. These guys are one fewer middleman cheaper than your other favorite curators. 

Buuttt, then again, don't most middle tea basketeers already have all the tea they really want? I don't see the panic here, instead I see these people trying to sell. Some perhaps overbought in the early throes of puerh enthusiasm. Others are holding tongs that well, they no longer like so much. Their palates changed, maybe. Did they get bored of the hobby? Annoyed with the storage issues...I have heard that often enough. Or do they view the incoming tariffs as a boon to make a "huge" profit selling tea at a good margin, but still far less than new + tariff? That is not completely outlandish. Remember when a certain online company (let's nickname as "Foggy Mountaintop") offered to buy back their tea when the price at the tea farm went up? Can't complain about a real opportunity for resale and trade. We still have threads on Steepster! 

Now we arrive at the budget buyer whose dusty little tuos just got more pricey, and aspirational tea even further out of reach. We are a little bit screwed, at least in retail,  and words like fu brick are not comforting. But in the after market, with middle buyers starting to sell off tea, we might find tea otherwise long sold-out. Or sample bags destined for the bin given a new life in tea trading. Eh, budget buyers might be surprised that the best market is more local, with stateside vendors selling stock on hand. At the very least, we can comfort ourselves that coffee drinkers have it far worse. At least tea is not scarce.

If wallets really do pinch out, what will happen to all that tea, especially if folks in Asia tighten their wallets too? I sorta see companies storing for 4 years, if they have to, to stave off any major price drops. Make premium product even more at a premium just to find. What was it Herodotus said, the money never stays in one place for very long. The taps will again flow. 

But now is a time of dribbles and drips. If a US Dad is sitting on a nice tea collection, this 4/20 day he may enjoy what he has, justified and ancient with fat knowledge of riches acquired long ago, in the "before times." Knowing that at least 50% of his neighbors don't give a shit. One less thing to worry about.

Shelf Stash Update #2

Example of shelf stashing.

This year my stash goal is to deal with the little bits and bobs of tea I have stored on my tea shelves, in every sort of container imaginable, including inside teapots and other teaware. These are mainly remainders of samples, the last bits of a beeng, or abused tea experiments. My stash behavior is a form of squirreling that I need to get in check. I am tired of the crowded shelves and the dusting work. Some experiments were left to sit and need checking on, like teas I deliberately composted and brought back from Mold City. 

I need to get a handle on the behavior and reduce the number of tea samples not in bags, but in containers, little micro-biomes. What will in fact happen is that I will likely shuffle things, drink up a few, and probably stash a few more. The big mental hang-up with most of these squirreled teas is that I saved them for a reason. This thought prevents me from just dumping all of them out. That sample could be a thousands of $$$ tea I can never afford in a million years. Or it could be something humid and I was testing the container material for storage, the 3 or 4 Inge Nielsen sample clay jars are one such experiment. 

To add further complexity to the matter, I didn't always label the stashes. I would say maybe 50% of the time I put a slip of paper in with the tea, or I cut out a label or logo from a wrapper or baggie. But I have many that I didn't label, instead I thought "oh I will remember what that is," with the notion of checking on it in 6 months or a year and I never did, and now it's years too late to even know what it is. If I IG'd the tea or blogged it, well then I can try and find it. These are the teas I will be sure to mention. 

I felt so enthused in January starting off tackling the top shelf. I put maybe 4 teas on the radiators with some moisture to wake them up. And then I got the CSH box in the mail, and my nerve injury, and gut issues from the nsaids which stopped my project and most tea drinking for 6 weeks. Now I am varied by the day with either one or two doses of nsaids, but this is not nearly as bad as every 4-6 hours. I have been able to finish a bunch of samples/projects.

Okay, so the first sample of note is the left jar in the above photo. The jars are where, in 2018, I put two samples sent to me by blogger Wilson from his own collection. I tried one of the samples and put something on IG maybe, but did not try the other, so this is the one I targeted first. It is a Green Mark 7542 recipe, but I don't know what year, and not sure he told me. Maybe early oughts, but I am not a jerk to ask someone their tea secrets. I think he trolled me by saying I should try an aged 7542, but really turns out to be "taste the storage." :P

Wilson's Green Mark ??

The storage on this tea is perfection. First steepings have a slight humid note that is mostly mineral but not too much, a small TCM whiff, but not too much, these will go to a powdery note the longer they sit. So, this tea had some brief heat and humidity years and years ago (leather texture), and then natural dry storage after that. This tea is completely changed, it just needs long storage to get that ancient-shelf little bit floral dustiness. So I covered it with paper toweling for air circulation and to prevent mold, it could also be wrapped in plastic to preserve it now. It's really done, and in the best possible way. 

First steep

So at the start, first steep the mustiness whiff and TCM, the next few steepings note of root beer, wood, a little bit plummy. The taidi tea leaves are chopped, but more sturdy than we see now in similar factory teas. Really a very mild tea that anyone can drink. 

Steep 5

When cooled, the mineral note is little tending toward bitter but never gets there, the stage is passed. I couldn't push it past 8 steeps, it really fell off. With the leathery texture, sometimes you can rest it a day or two, or do a boil and get more out of it, but I did not do so. I congratulate Wilson yet again on his storage.

Steep 8

Next, I found a 2016 Hekai from Chawangshop, in a cloth bag from same. I have written about this tea a lot for its diuretic effect. I switched prescription diuretics in maybe 2019, so I stopped drinking this so often. I owned a tong plus one, and have 2 1/2 cakes left. This is a half I kept in the bag, uh...in a linen closet shelf. Soooo.....

2016 Chawangshop Hekai

My photos are bad, but it was winter when I took them. 

The tea is quite brown compared to fresh spanking green in 2016. I didn't photograph the session because orange-y yellow is orange-y yellow and I have written about this tea plenty. The big change is Steeps 1-5 are now rather sweet and honey/floral. Where is the daisy/tomato vine I used to love, the kidney clean-erator? It is still there, at steep 5 the sweetness is off the top and I get the green savory notes back that I like. Note to self to get cracking on the Hekai habit again, the aging is well and good, but in this one case I'd rather drink this green. The vendor should feel pleased at the changes on the tea. The remaining two whole beengs from the tong are in a tin, which is good for what I want, in not aging it much more.

Then I found a tin of loose shou puerh from an American vendor called Leaf and Spoon. I tracked an old url for them and they are now mainly a coffee company with a new name and logo. They were a company that some of us on Steepster tried to support with an order. As I recall, I bought green teas from them that I drank up, and this tin was either free or I tacked it on my cart to get free shipping, or something just extra. It was just under half full. 

Tiny gong ting leaves brew crazy amount.

Well, this turns out to be a gong ting shou, the tiny spring tips of puerh tea. Just amazing to think this was considered just a basic tea then. Today a good gong ting will cost you, and the vendor knows this is what they have and charge accordingly. 

I did 15 steepings of this tea, and the tin had 3 sessions left in it, so drinking this up took nsaid February. And 15 steepings wasn't enough, the tea still was going and easily could be boiled after 20 steeps. Unreal to think a meh ordinary vendor shou more than 10 years ago is this good. Juicy cherry with a little dusty fermentation flavor. 

One more session of note that I did not photograph was the remains of a sample of white2tea's 2015 72 Hours. This was a sample I squirreled in a gaiwan and drank to test the aging of the one intact beeng I have left. Like the Hekai, I have written about this tea quite a bit, and will do so again when I crack into the last beeng. The tea blend is supposed to mature in 6 years, and we are well past that. I don't remember what I thought of it other than the same as last time, there is something of a white2tea house flavor, some leaves that get in other teas as well. 

As of now I have four more orphan squirreled teas sitting ready to try. I am in for a long project.

Stop It

Nothing is worse than a well-endowed whinge. We are even more repulsed when such a whinge is a boring repeat of a topic covered ad nauseum on blogs and forums. The following has been said 10 million times already, but I'm now fed up and I am just saying it.

For the most part, I have stayed away from discussing puerh factory blends and processing along the lines of so-called "modern" puerh teas. Why is that? Well, I get it. Everything the factories sell must appeal to someone, because otherwise why would they sell these teas? Nobody persists in selling what does not sell, so clearly I don't fully know the market that buys "modern processing." I do not want to berate anyone's personal taste in tea, so if you are happily buying new factory productions every year AND drinking them up, I will still love you. I suggest you go tuck in with a cuppa and click right out of here.

Now, I understand a very salient fact of puerh tea, and that is the vast majority of puerh teas do not last to the 20 year mark. This is probably one of the major observations on the part of factories. You just cannot easily buy 20 year+ puerh tea simply because there is little of it, and what remains and manages to get to market somehow is horrifically expensive. So, the factories need not look very far to conclude that puerh is a short-term product that is either consumed or destroyed before 20 years, except for obsessive puerh hoarders. 

Thus, the factories have chosen to market to this reality, that people are likely to consume their tea in the short term rather than the long term. Puerh of course is a difficult drink when new, harsh on the body, yada yada, so anything they can do to appeal with that first sip, well...they are doing it. They know young puerh is a turnoff for new customers, and growth depends upon the new customer. This means you may be getting a production meant to be consumed now, or consumed earlier, rather than stored and aged. 

Factories do all kinds of things to favor the front end experience of the tea, starting with propogation and ending with the wok and pressing. To figure out exactly how a particular tea gets tweaked, you need to drink it multiple times and even then, the full result is a company secret. We can pick out obvious things like oxidation, improper sha qing like browned edges, sun-drying, "wild" leaves, etc. but we won't know what propogation happened, or exactly how long the tea leaves wilted in the basket after picking. 

I don't know who buys and enjoys factory modern blends, but I do know where the market is here. They miscalculated the west. We were to be the "new" customer turned on by tweaked tea blends that don't age, don't need to be stored and aged, but we are not. We were to be the new market for shou puerh, and by and large, we are not. At least, not shou in a tea bag. 

The market here is exactly like that of Asia, in that puerh obsessives control the aftermarket, and these are overwhelmingly people who prefer aged, raw puerh. Tell me someone you know who doesn't prefer aged raw puerh over green, and over shou too. Pretty much nobody drinks green puerh, other than to test it. Everyone wants aged raw puerh if they prefer puerh tea at all. What we see here in the west is people would rather have a poorer quality drinker tea leaf, just as long as it is aged, even aged badly, over a fine young tea. Everyone wants it aged and preferably cheap, yes, the full oxymoronic puerh market is the same everywhere. You can't really buy what you want.

Thus, the anticipated "new" customer is not controlling the factory tea market here. No, it is the puerh obsessives who are doing it. They want to buy either an already-aged raw puerh, because they only drink aged, or they will buy new for home storage with the intention of aging it themselves. The drinking crowd wants to drink aged puerh on a daily basis, and thus they don't mind buying inexpensive hot-storage teas from Asia, even if a bit musty and not the best leaf.

But the home storage enthusiast is the ONLY customer who is going to buy new and not drink it. We are looking for qualities that are suited for long aging. We are looking for leaf strength, and intensity and body feel, or mouth feel. We are looking for bitter more than floral. Florals are lovely, but they won't survive storage for long. We want the tea meant to survive the rains, the cold, the heat and are easy to store, thus pressed rather than loose.

Specifically, home storage customers want the recipe teas. The teas processed and proven to age. I am especially referring to the 7542 recipe. This tea recipe is the basic, and the starting basis of almost anyone's collection. Now, this is not to say we don't have much finer teas in our collections, but everyone has basic recipe teas in their storage somewhere. That means teas dated before 2010 or so. 

You factories have messed with the recipes to your peril. I need to see actual figures to really believe any western customers buy the newer tweaked teas, beyond one or two examples. I drank up my 09s early, and that wasn't difficult. But it should be impossible to stand to drink those until aged. We want our taidi-cha, thank you very much, and we want it to transform!

Just stop it. Stop whatever it is you factories are calling the recipe teas these days. I don't want any more special productions that don't age. Stop the tweaking. 

Now, I know I can buy some taidi tuos and call it a day. The factories do serve the customer drinking puerh for dietary reasons, so we can get teas designed to age, if we are willing to buy tuos and tolerate large leaf bricks and productions with lots of twigs, because these teas are boiled by the consumer to extract the twigs. Cheap means you get large leaf, chopped leaf and twigs. So yes, we can still buy these. But this is the lowest grade, and not the recipe teas. 

We cannot expect all the tweaked productions to go away, because someone is buying them. But we can and must advocate for the recipe teas, even if just the 7542, to retain its aging properties. Sadly, we have already advocated non-stop over this for the past 20 years and every year is worse with more tweaking. I will take a tea stuffed in bamboo and roasted rather than a 7542 now. And that should never happen.

I know the leaf itself has changed, the mixes no longer include buying random arbor tea from farmers and throwing it in. Trees and bushes are over-picked. These realities cannot dial themselves back. We will never really buy arbor tea cheap or even white label again, that boat is long sailed and the best tea is hoarded off the top instead of the bottom, it is contracted for a lifetime or more into the future. But the recipe still stands. 

This is all said every single day on tea forums in English, and probably in every language elsewhere as well. By the stereotypical puerh obsessives you pros cannot stand. We are saying stop it, and the wallet follows.

2022 CSH Emperor 霸王青饼

 My thanks to Chen Sheng Hao for sending over their latest sampler pack, the 2022 Yi Pen box. 

2022 Yi Pen Chen Sheng sampler

Also, my apologies for the long delay in getting something posted about this box. I have been out of commission with sheng drinking again due to health issues. 

The Yi Pen Cheng Sheng sampler box is a fairly good deal considering you get 7 x 28g mini beengcha, ready to break into four sessions. For $75, this is 196g of tea, not bad at all considering the price of a full size of each of these teas, some of which are not available on the site anyway. CSH samplers are beautifully packaged sessions, and samples really are a must if you are thinking of investing in any of their teas. If this sampler doesn't interest you, the company seems to add 2-3 samplers a year so keep your bookmark ready to check back sometime after spring harvest.

Looking through the description of the teas, the only one offering any bitter profile is the Emperor, therefore the only sample that interests me. This is a recipe the company has been doing since 2008 or so, looking to perfect the idea of an aroma-forward tea. What this means, in terms of the tea, is a company secret; all we know is that blending is disclosed as part of this annual production. 

My session with this tea started in February when I tried to sneak in a 7g session in between high doses of NSAIDs. I managed to finish only two steepings, and was awake with a stomach ache the rest of the night. Green puerh does not mix with ibuprofen, even in between doses. I know that, but it's annoying to be off my tea so I did it anyway and paid for it.

My little beeng is very green, if I didn't have the stomach issue I would have brewed the whole thing in one go, a 9-day binge novena is more my speed. Especially since I don't want to keep these broken pieces in a gaiwan on the shelf; I am trying to get away from this behavior. Also, breaking apart the 7g quarters just cracks the leaves into bits. But, in we go, 7g into my 120 ml gaiwan. I do more like 60 ml steeps. The brew has a beautiful pink undertone in the first steeping, my photo looks a little too orange, but the brew is a little deep, the leaves might have some brown edges. 

The aroma of the brew is almost dizzying, very floral Mengsong/Hekai-ish, with the more acrid and savory tomato vine, that I prefer, muted and underneath. Bitterness does not disappoint, the huigan is so quick, usually such an asset in a tea. I only took two steepings, that is not enough for me to even feel the caffiene nor any unusual qi. The cup floral aroma lingers.

After this, I let the tea dry out in the gaiwan for two weeks. The tea oxidized black along the top. Normally I am fine with that in my own tea, but I considered starting over with a new session because the tea is different now, I honged it a little. To be totally fair to the tea, I should have started again, but my dodgy stomach decided just two more steeps would be better to get this blog post out sooner by steeping further instead. Both of these steepings still strongly floral with a bit more of the daisy stem than before. I am glad this is bitter, because the floral is just so Disney for me. Almost garish, and cartoon, like those neon colors you know are probably not from nature. 

So I accept that blending is a factor, but aroma-forward tea like this has to also be a result of 17 years they have been working on this tea. Is it all nature only? Or have some of these leaves been propagated for aroma? The processing is also a factor, this could be one of those ever-green teas that are meant to be consumed like it is now rather than aged. 

I dried out the leaves again, and had two more sessions, so 5 and 6. This time the heavy floral is worked off, leaving the weedy/vine savory notes that I much prefer. Still plenty bitter, the quick huigan is impressive. 

But I am overwhelmed by Disney-ish over-the-top everything, the green, the heavy floral, bitter yes but quick get that converted, the huigan like a skater showing off a triple quad. Who is this tea for? Emperor implies a type of tribute, or showcase tea, and this tea shows off the factory more than anything, I can see a table of 8-10 people who can together easily share cups of the first two steepings to appreciate the skill of the factory. Executive tea. This would be great for a teahouse experience. 

I wasn't able to finish all of this session. My stomach didn't hurt exactly, because I'm now down to 12 hr spaced doses of nsaids, but it didn't feel great. This tea isn't for me, a home storage enthusiast. The leaves are translucent like tissue, very young trees. I have more to say on that subject, but I will leave it for another post, on another day. The tea had maybe two more sessions left in which I would expect the bitterness to remain, but the floral is mostly gone along with the aroma in the cup. I just can't finish this out.

Again, my apologies for taking so long to review the box, and I appreciate the opportunity, Next year I need to make a better effort to steer away from accepting more samples, my health is too unreliable now. When I can drink tea, I would rather drink what I have now. I prefer the Jin Xiang series over the Emperor, sure the Jin Xiang is a little twiggy but the stems are thick, the leaves are more substantial and processed for home storage. I am certain this tea will not keep the aroma in very warm/humid storage conditions, which limits it for many collectors who store tea.