Chocolate cake. Digs deep into the throat, probably the throatiest ripe in The Collection. Curiously, this isn’t achieved through tannins, smooth in this regard. Dry, the aroma gives minerality common among humid-stored ripe puerhs. However, humidity is nowhere to be tasted in the broth. The huigan is quick, accompanied by cooling of camphor. Nice lip tingle. Camphor is not particularly evident in the liquor. The qi also comes on quickly and strong, starting first in the head before spreading to the back and arms, then settling in the belly with a swirling warming sensation. Warming continues to build particularly in the upper back, causing the breaking of a sweat. Very soft stone compression. Banzhang shengtai gongting material that top-tier vendor Fujin gave to Xinghai TF for their renowned fermentation technique. Stored in Los Angeles since Feb ’21.
51¢
| Size | 30g, 357g |
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