Learning to drink old new teas 4
Today I drank Liming Tea King 2004, a private-order forest gushu blend from the Bulang region that includes Lao Banzhang.
We may still call this an old new tea, which I referred to in my previous posts. The master blenders knew what they were doing, indeed.
How do I know it is gushu? At least I know it is not taidi or terrace tea. When you compare it with Xiaguan 2005 or Green Mark Tuo 97, you can clearly notice the difference by observing the sensations in the stomach area after drinking a cup. Plantation teas tend to be harsher on the stomach. The taste might also be rougher compared to gushu teas.
A good way to start exploring old new teas is to first drink one or two young gushu teas that are familiar to you, and then move on to an older gushu—at least a 10-year-old tea—and see the difference. Many people, on such occasions, prefer the older teas, as they offer a very different perspective compared to fresh sheng.
Footnote: The text on this simple wrapper of Liming Tea King, which says “Wild Tea Trees of Yunnan,” has a side note that describes this tea quite well.
Deep red, rich-colored liquor; a mellow and full-bodied taste; returning sweetness and strong salivation; an extremely powerful character.