okay, some notes about stuff during the week... The '01 MTF n.4 lasted a long way through the week, does the same thing, but quite tasty. The BYH 500y Yibi also lasted a long way, was more dynamic in whether it had more of a floral or fruity sense in taste. Notably pleasantly oily in texture. This 500y Yibi was about NT$5000/250g, which is pretty stiff for fairly new tea, but still cheaper than something like W2T's Queen of Clubs. And broadly, this tea is of a genre of teas that costs much much more than ~$200/200g or 250g, in that it's similar to other floral mid-size leaf from Wangong and other border areas. Did some thermos. 500y Yibi was nice but nothing amazing or all that interesting. I did the 2006 XZH Youle to compare with the '04 BYH Manzhuan, and it beats the BYH pretty easily. Does not have the sort of aftertaste strength of the BYH in thermos, but it's much better tasting, more and better aroma, better oily mouthfeel. The original potency of the aftertaste in the throat has converted to something in the throat that coordinates with the qi to give a rather...spiritual feeling of tea. Qizhong had one of its good days--when it's good, it's really good. '06 Taipei jincha was outstanding, for what it was, solid plummy taste, good texture, some qi... Now, to the weekend's teas. The first tea of the weekend was the '09 BYH Xiaomannai (far southeast Manzhuan, behind Walong) Manzhuan. While it was going, it was really rather good, and is definitely among the most worthwhile of the BYH offerings I've tried. I certainly liked it more than the '04. Does have what seems to be a broad Manzhuan fault of having poor durability. The aroma is one of the key virtues for about six brews. Most of the brews that had one had some combination of wood resin and barnyard in such a way that it resembled musk to me, which was very enjoyable. The aroma also had some floralness, your classic Manzhuan cupcake note, some honey'nwethay in various brews of the session. The taste is predominantly about a balance/tug of war between wood and plummy notes. There is some complexity early in the session with honey, choco, bitterness showing up in various brews. Late brews can have fruit notes in the plummy. The viscosity is thick, with some smoothness. Can have some occassional drying and throat scraping astringency. Aftertastes is very complex in the active phase, with yiwu huigan, floral yuns, mouth aroma, and mouthcoats playing a role. Some cooling in the mouth, and a bit of throatfeeling going on, too. The qi starts off on a moderate level, is sort of sneaky in building up to a strong level, and then declines as the tea weakens in the late brews. Durability isn't great, only about six brews for an active phase, and aggressive lengthening of brew times need as the session goes further. I did about ten brews. I definitely enjoyed this tea, and the aroma is a sort of rare one that might be prized. Apparently, the '09 is only the second year of picking trees from Xiaomannai. '08 Xiaomannai has all been sold out to a person, and the area apparently quickly declined afterwards. The second tea was the 2019 BYH Yibi. Utterly disposable and very green and sweet tea. No complexity or anything else that really simulates, so is more like appropriate to treat as a green tea. However, things like Essence of Tea's Bamboo Spring are better at being sweet green tea. The dry leaf is very aromatic and floral. Soup aroma is dominated by green sheng, mushroom, floral. The taste tends to be green sheng, mushroom, caramel. The caramel sweetness is pretty strong. These qualities are over after the fourth brew, the fifth and later tended to be dominated by bitter green plantation qualities. Perhaps better brewing techniques can be worked out for later brews, but I doubt there is much fun that can be gained by paying any specific attention to this tea. Viscosity is moderate. Some of that caramel may well be a very fast Yiwu-huigan. Not much qi if any. Not worth it to see how durable it is. The first tea today was the '10 BYH Yishanmo, which was also a rather good tea. Which also needed aggressive later brewing, or just more leaf in the first place. A somewhat more complex tea than the Xiaomannai. The aroma tended to have plums and barnyard, spice, roasted grain. One cup had little barnyard, was more plum and tropical fruit, floral. Aroma also lasted about six brews. The taste consistently had plummy and woodsap notes. Earlier brews had some honey and barnyard, a little bitter-tart, later brews tended to see a merger of plummy-woodsap into something similar to a low Mahei-type plummy-leather. Late long brews are mostly plummy, tho' some stuff like mushroom or soil shows up. Viscosity is on the moderate level with a light bit of drying astringency. Mouthfeel can feel rather soft. A bit of cooling in mouth and a little feeling going down throat. Aftertastes tended to be small and delicate, but complex and assisting in creating an overall good experience. A little mouthcoat, a little floral yun and mouth aroma. Aftertaste game was only in about three brews tho'. The qi was moderate, and a bit more durable late than the Xiaomannai. I took this about twelve brews, could have done more, but aggressively long brew times were needed for later brews. Last tea of the weekend was another plantation BYH...the '19 Manxiu, which brought back memories of SampleTea's nice fall Manxiu. This isn't really as good. However, it's a better tea than the '19 Yibi. Aroma tended to have sea umami involved. Some fruit and florals here and there, but generic green sheng is also there. Taste tended to hew close to classical Yiwu norms of honey, florals, but sea umami and a bit of caramel is also present. Viscosity tended to be more than moderate, and good for plantation, with an oily mouthfeel. A little drying astringency. Not much aftertaste or qi. I stopped at six brews, as it's not very interesting and hard on my tummy.