Camphor and hickory bacon nose. The sweet camphor aroma arising instantly from dry warm pot. Aroma translates to pot with the camphor predominating, upfront and the hickory sneaking through in the aftertaste. Chocolate cake bittersweetness. Harmonious melding of all tastes. Velvet thick texture no astringency to speak of. Deeper in chocolate cake and hickory become more assertive while camphor balances out, though remains prominent top note, stronger at cooler temperatures. Hiding within is a hint of cherry-berry imparting fruit sour that tweeks cheeks and sparks salivation, especially deeper in. Strong qi, first body then head. Hickory note, not excessive but distinctive feature among ripes. Flawlessly balanced. Rich. Golden buds plentiful and evenly distributed. Menghai gongting material. From one of the Menghai Five Flowers, Zhang Jian-li, Xinghai TF. Stored in LA since Oct ’23.
33¢
| Size | 250g, 30g |
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