Winter is here already, and it feels as if I didn't even get a proper opportunity to say goodbye to autumn. The seasons are whizzing past, mostly unmarked, as I have my head buried deeply in my work. I'm looking forward to the light at the end of the tunnel, in the New Year.
To see off these wintery mornings, I reach for a cheering, friendly tea: the 002 from Shuangjiang Mengku's Muyechun label, the exclusive output of their Yongde sub-department that was set up last year. Readers with good memories might recall my pleasure at encountering the simple, sweet joys of the 2007 Muyechun 001.
ST once wrote that these teas were "a hot favourite among the ladies in Singapore"! I always think of that phrase when I encounter Muyechun teas...
ST once wrote that these teas were "a hot favourite among the ladies in Singapore"! I always think of that phrase when I encounter Muyechun teas...
As pictured below, this cake has fewer tips than its 001 sister, but consists of small, springtime growth. The aroma is reserved, but what there is to be found is gently sweet, and candy-like.
In the wenxiangbei [aroma cup], the candy note continues in a simple, but pleasant, sugary scent. The duration of the aroma is very decent, and I hope that this continues...
In the wenxiangbei [aroma cup], the candy note continues in a simple, but pleasant, sugary scent. The duration of the aroma is very decent, and I hope that this continues...
(Colour balance agony, above.)
More simple, candy-sweet charms in the mouth, yet mixed with a lower, "brown" characteristic, that I associate with plantation leaves - that ever-so-slightly ragged roughness that sometimes accompanies young leaves. The lower flavours of larger leaves continue with some notes of root-crop flavours.
Oddly enough, this tea is noticeably cooling in its sensation - as if I had just eaten a mint. Fresh! I wasn't expecting such good leaves to have been used in a fun-while-it-lasts cake, and am pleasantly surprised.
Oddly enough, this tea is noticeably cooling in its sensation - as if I had just eaten a mint. Fresh! I wasn't expecting such good leaves to have been used in a fun-while-it-lasts cake, and am pleasantly surprised.
The chaqi of this cake is very good: it lifts me up and brightens me, but at the same time soothes and calms me. I can see why tea was a hit with Chan monks.
Simple, sweet, with some broad, lower notes, this tea is lifted above the herd by its pronounced cooling sensation and excellent chaqi. The huigan is more of the candied sweetness. For not much investment (~£8), this is a friendly, amiable affair.
I often liken my tea sessions to conversations. This one is a young girl with some education - a pleasure to talk with, and enjoyably light.
I often liken my tea sessions to conversations. This one is a young girl with some education - a pleasure to talk with, and enjoyably light.
2 comments:
I can't remember if I tried this, it just looks quite curious, but too Mengku. In fact to my eye it looks like the Mengku "Spring" blend from a few years back, or do they still make that one. I honestly find them all the same :p The "Gu Hua" one from 2005 was a curiosity though, it was indeed very different. Can't remember if they even claimed that one was Ban Zhang, or something like that, not Lincang material. Anyway I digress.
Oh and just a thought, your picture might be saved by adding more blue and subtracting some red in the curves, but you should still get a blue cast in the near-white areas. Or so I conjecture, personally hating colour balance...
-vl.
Dear Vlad,
You know, I remember your thoughts on that old Guhua. I miss your tea-notes. :)
Thanks for the tip on the photo - I think I'll let that one slip away unaltered, but will bear it in mind for averting future catastrophies. (I use colour balance on my camera in order to counteract the otherwise zany blue colours introduced by various artificial light sources.)
Best,
Hobbes
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