Jim has a handful of adolescent young pu'er teas on offer, and this is one of them. Like the keyixing, whoever stored this tea kept the storage very dry. The leaves carry only the suggestion of brown. After 7 years, and the tea brews up the color of fresh tea.
The tea smells like the Tong Xing Hao cake I reviewed before, but more biscuity. It's not bitter unless overbrewed...prosaic the whole way round, really. Strong flavors, some sensation on the hard palate, some floral flavors.
I brewed the tea over the course of two days; it weathers multiple steeps very well, and doesn't seem to die. Admirable. Nice leaf quality, as pictured below, again with very few bud tips. I'm noticing this pattern amongst teas labeled "Yiwu"...
