How do you store your tea for proper aging?I essentially did more checks on what the overall quality of the Baifuzangcangs were this weekend.
The shu of Friday was the 2006 Taipei Memorial. Quite thoroughly enjoyable, and was a good demonstration of the merits of dry storage, for me. I saw it in the clarity of aged notes in the aroma and taste. The mouthfeel was really good, with good-very good viscosity and a sort of satin texture. The aftertastes and qi were typical of this shu.
The sheng of Saturday was the 2015 W2T 72 Hours--this is a pretty Bingdao-y tea. Overall, it turned out not to be as good as the 2012 BFZC Bingdao, but it was still a pretty good session.
Through much of the session, the aroma had a sort of creme brulee sweetness, less the egg and more burnt sugar, and a light savory floralness. There can be a bit of chicory depth. Late aroma is a very light savory floralness. The taste starts off being sensate sweet, a slightly bitter and tart chicory depth, and some florals. As the session moves on, it quickly looses most sweetness, much detail, tartness/bitterness, and becomes a pleasantly generic darkness with slight chicory tone and a bit of florals. Viscosity is at good, approaching oil texture, and with astringency at about moderate most of the time. Good aftertastes are gone buy about brew seven or eight. It's pretty good while its going with good mouth aroma and dynamic mouthcoat. Mouthcoat can linger a long time. Yiwu huigan is usually soft but capable of stronger fruity character in a cup or two. Early brews has a light bit of feeling going down throat, and one brew has a slight pungent huigan going back up. More or less strong qi with no noticed specific qualities. Durability is good, but it's not a very dynamic tea and got a little boring late this session.
The sheng of Sunday was the 2006 XZH Menghai Nu'ercha. This works better for me than the BFZC Pasha for largely the same reason I like the '07 Pasha better. It's less mellow in taste and aroma, and has more aftertaste. It is still smaller than the BFZC in terms of taste and mouthfeel, and perhaps qi. I noted specific deficiencies related to the '07 XZH Pasha and concluded that the '07 has more "gushuness".
Aroma and taste are rather similar, actually to the '07 XZH Pasha. Except that the '06 has a sweet floral/cherry aspect, and the '07 Pasha has a tobacco tart-bitter going on, and so main taste being more loud and potent. Anyways, aromatic wood, cherry, deep plummy-barnyard generally in aroma and taste. There can be a bit of almond sweetness if that's not a fast yiwu huigan. Anyways, good viscosity, more or less pudding texture, fairly soft. Astringency is on the light side of moderate. Light feeling down throat and light pungent huigan back up. Seems to have both a fast and slow yiwu huigan, as well as a strong and lingering mouthcoat. Moderate to strong qi with a good comfortable feeling for me. Durability seems pretty good, but I only did about fourteen brews before packing this in the fridge for the week.