From the PU TTB: I think this might be the oldest sheng I’ve ever had. It starts out, well, frankly unpleasant. Overwhelming storage/musty old basement. Once it gets going, there is a tarty fruity sweetness; somewhere in that old basement, underneath the leather books and ossified apples, there’s a pleasant sourness. But the overwhelming note is camphor, even after numerous steeps. It does get a tad bitter when pushed. Some 10 or 15 steeps later I am tea drunk as hell. Upshot: I didn’t love it enough to want to buy more, but I am still drinking it and it’s not just for the buzz. Approaching 20 steeps and this tea is showing little sign of weakening. And it’s growing on me a little.
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Haven’t had HK Style yet?
I think I have and I seem to recall that I didn’t care for it. I have to check my notes to make sure I’m not confusing it with another tea. I assume it’s similar to this one then?
They’re fairly different as far as aged teas. That one got pretty humid and was then dried out heavily. More mellow than this one, if I recall correctly.
Haven’t had HK Style yet?
I think I have and I seem to recall that I didn’t care for it. I have to check my notes to make sure I’m not confusing it with another tea. I assume it’s similar to this one then?
They’re fairly different as far as aged teas. That one got pretty humid and was then dried out heavily. More mellow than this one, if I recall correctly.