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2014 141 Jay's HK Storage Haiwan 7548 Raw Pu Erh (100g)

2014 141 Jay's HK Storage Haiwan 7548 Raw Pu Erh (100g)

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29th May, 2021

I purchased a single cake of this recipe in September 2018, and have tried it once or twice since. This is Haiwan's version of the classic 7548, and this tea is really old school burly in a way modern Dayi and Xiaguan productions aren't. There are none of the oolong processing notes in this material, which is impressive in today's market. This tea packs a punch and will get much better over the next several years, but after over two-and-a-half years in my warehouse, this tea has come along nicely. I believe this tea was stored in Kunming before it hit Guangzhou. 

The dry cake smells enticing and unlike any other pu erh I've ever had. I can't quite describe the aroma of the dry cake, but it is sweet with some aged aroma to it. There is some cigar tobacco-like character to the dry cake as well.

The compression on this cake is old school (hard) and I had to use a pick to break some off, but due to my storage, I was able to pry off whole chunks with minimal breakage. This wasn't the case when I tried this tea last, and I think I tried to snap some off with my hands. You definitely want to use a pick for this tea at this point in time, and this is likely to be the most aged 2014 7548 you're going to find anywhere at this point (and without any humid storage character whatsoever).

In the cup, the initial flavor is kind of sarsaparilla-like, which is unexpected. I certainly didn't get that from this cake the last time I tried it! I incorporated some broken leaf into the pot and the first infusion was bitter, but tolerable, with some astringency. If you are sensitive to astringency and bitterness, this tea probably isn't for you at this time, but it should mellow out with more time. There is some old book-flavor here, but it is mild. The kuwei is nice and I get sweetness after the upfront bitterness, and the florals from the aroma in the cup are surprisingly sweet. 

The leaf has darkened nicely over time: I test pu erh in two different cups (a lower Dayi cup and a taller vintage Japanese cup). I found the tea less bitter in the taller cup today, which was a surprise.

I pushed this tea hard today (12g/180ml, and with some broken up leaf) and it performed well, but I have quite a high tolerance for astringency and bitterness. I would say this tea has come along massively since I tried it last and I find it very drinkable as is, but I know this tea will only get better with time since the material has the oomph to last. There is qiaomu and laoshu material in this cake, and the material seems to have the right kind of oomph to hold up to aging over the years. I get notes of agarwood, wildflower, barley and cigar tobacco in the cup. I can't wait to see how this tea opens up and develops over time, but I'm already very impressed with how it performed today. It's hard to find tea still processed this way, and I'm glad our Old Comrade at Haiwan continues to produce tea in this manner.

Only three 100g packs available.

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