No products in the cart.
2006 CNNP “55” Ripe
The “55” is weirdly drier than the Classic 7581 brick. Weird because there is still much sweetness but underneath the talc, chocolate, and roastiness.
You know that residue that dark chocolate leaves in the mouth? Do you have the uncontrollable urge to drink chocolate? Just chocolate? Not fruity chocolate, and chocolate truffle such-and-such? You say you want it with just a dash o’ dank? Hahahaha.
The 2006 CNNP “55” Riper puerh cake seems to be a “gong-ting” production. A gander at it shows a wealth of gold buds, which aren’t just speckled on the cake’s exterior. There is a continuity between the house flavor expressed in raw productions and ripes. They do not tend to be fleshy, fruity, smoky, husky. Although that can immediate appeal for some when it comes to raws, it might be quite another story when it comes to ripes.
It’s hard to believe that shape can affect taste to any measurable extent, but in fact, by all comparisons it does. Both CNNP’s “55” and “60” are tannic. This seems to be a real draw among drinkers. In the years I’ve been drinking this, I’ve recently noticed strong talcum notes evocative of Yang Pin Hao, but without the vanilla.
The “55” is weirdly drier than the Classic 7581 brick. Weird because there is still much sweetness but underneath the talc, chocolate, and roastiness. If tannins are something you crave from your ripes, this is it. It takes a very, very, long time before the “gan” sets in, about 10m, but when it does the cheeks and lips start slobbering. The must is most apparent in the after taste.