分类： Ripe Pu’er
Ripe Pu’er (熟普洱茶, shou pu’er) is maintained as a separate top-level review category. Reviews consider fermentation, cleanliness, texture, sweetness, storage, age and brewing endurance.
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2021 新益号 金冰岛 (Xin Yi Hao Golden Bingdao)
Eight infusions of 2021 Xin Yi Hao Golden Bingdao: earthiness, herbal sweetness and a silky middle, with a welcome reason to slow down. Personal enjoyment: 6.5/10.
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2024 澜沧古茶 0085 景迈山熟普: Monk Fruit or Paper?
A nine-infusion tasting of 2024 澜沧古茶 0085 景迈山熟普: clean aromas and silky texture give way to medicinal-root bitterness, papery flavour and a drying finish. Provisional rating: 3.8/10.
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Dayi Jin Zhen Bai Lian: A Memory of Monk Fruit
An eleven-infusion Jin Zhen Bai Lian tasting: thick tongue coating, earthy monk fruit, caramel and nutty sweetness, with a childhood memory and a provisional comparison to Dayi 7572.
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Bama / Xinjihao 黑金岁月 Ripe Pu’er Review (2019 Material) — Three Profiles in One Cup
Bama Tea / Xinjihao (信记号 / 信記號) 黑金岁月 (Heijin Suiyue), made from 2019 material. A twelve-infusion ripe Pu’er review with a 6.1 g mini cake: smooth liquor, throat cling and three separate bitter-savoury/herbal, shou and sweet profiles. Includes packaging details and a careful Dayi 7572 comparison.
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Dayi 7572 (2101): From Dry Earth to Chicken Congee
A fifteen-infusion tasting of Dayi 7572, batch 2101: dry earth and flower petals develop into thick, warm broth and chicken-congee associations before fading into a lightly sweet herbal soup.