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This cake is loosely pressed, therefore thicker on the sides. It's made of many long slender leaves that reminds me of 2014 CYH Yiwu Zhengshan Yesheng Gushu Chawang Zhai (易武正山野生古树 茶王寨) http://on.fb.me/1CJyuXb
Though still young, the soup is orangey colour. It's medium thickness with very good sweet after taste. It still has some astringency but possible because I packed the pot.
The warm chahai smells of sundried leaves while the cold chahai smells of plum seed (梅籽香); a good testament of pure Yiwu leaves.
This tea will require further ageing to realise its full potential. But for now, it's on the right track.
Great example of good Yiwu tea, thoroughly enjoyable!
2007 Cang Shou comes in mushroom (300g) and beeng (357g) shapes. The mushroom format is much higher in compression compared to beeng. Therefore one has to be careful when loosening it to avoid tea fanning. It's also important to note that this is labelled Yiwu Chawang; the same categorization of the more well known Chen Yi Zihao (陈易字号) series.
The 7+ year old tea soup is already orangey and smells of sweet sugar cane. It is medium in thickness with no bitterness. Due to my snobbish picking, the tea fanning caused slight astringency. It is however compensated by wild honey sweetness huigan. The tea leaves some dryness in the mouth and that promotes salivation.