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2007 Kunming Dry Storage Fuhai Dynamic Yunnan Ripe Pu Erh Cake (50g)

2007 Kunming Dry Storage Fuhai Dynamic Yunnan Ripe Pu Erh Cake (50g)

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HK$250.00
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Description

December 3rd, 2020

This cake has been stored in my warehouse here in Hong Kong for just under eight months. I was very curious to try this tea because of its high market price point, and becuase it won an award during the inaugural "China Yunnan Pu Erh Tea King" competition in 2006. The judges were major names in the pu erh industry, including Zou Bingliang, one of the men instrumental in the creation of ripe pu erh. Mr Zou also owns Haiwan, and since many of us are fans of Haiwan's ripe pu erh (as well as the old school CNNP ripes), I knew I had to try this tea!

I was only able to secure one cake of this tea before my supplier's inventory was exhausted. The storage on this tea was excellent from 2007 onwards, and this tea aged very delicately. It arrived without any real aroma to it, but after eight months with me, including a few months in a thick, cotton paper-covered plastic bag, this cake is now very aromatic and ready for appraisal.

The surface of the cake is very attractive, and has some lovely golden tips on it. The material used for this cake is from the Xishuangbanna region, and I believe it may well be from qiaomu trees in Menghai, since Fuhai is based in Menghai. Fuhai is one of the later CNNP factories, and while it doesn't get much hype, they did produce some excellent ripe pu erh in the mid-2000s. This is definitely one of the higher end productions from Fuhai's production back then.

The compression on this cake is still tight since I haven't had it for more than eight months, but I was able to pry off a sample chunk with my hands (with no resultant dust). The dry cake has a surprisingly clear cherry note, and I even got a whiff of unexpected smoke. This tea will change rapidly over the next year, but I feel it's at a very good point right now to assess its quality. 

In the cup, the liquor had a certain intensity I felt was special. The cha qi hit me instantly, and there was a cherry and jujube flavor to the liquor that was definitely different from your standard shou. The cherry was more prominent than the jujube, which certainly makes this tea unique. The liquor was smooth and thick. I quickly realized this tea was flawless in the cup. There was nothing whatsoever wrong: no storage funk, the light to medium fermentation level made for a very interesting drink, and the storage over the last thirteen years has been just right. I wonder what this tea was like back in 2007, but I also know I'm very lucky to be able to try this very special cake now, in 2020.

I also noted that the liquor was somewhat nutty, which is indicative of a lower fermentation level, and makes for an interesting drinking experience for sure.

In the second infusion, I also noticed some chocolate flavors coming to the forefront, and coupled with the cherry, this made for a very tasty cup. I've never had this much cherry from any shou, so this is certainly shou done right.

The cha qi was making me both sleepy and sweaty, so this tea is definitely a heavy hitter as far as cha qi goes. As the session progressed, I noticed the cha qi dissipated and I was left with a rather potent caffeine buzz! This is a potent ripe, and shouldn't be underestimated. 

In later infusions, I detected tobacco and smoke in the cup, as well as some faint sheng notes and even some almond in the finish. This is definitely a unique shou and I can't wait to see what more time will do for it.

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