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88 Ching Bing Tai Ban YUNNAN CHI TSE BEEING CHA TEA (Kept in Natural Bin) - Tea Review - A

Zhou Yu: This tea has been wet stored. Its liquor has a strange flavor. It seemed loose, light, and wasn't smooth enough. I think its quality has perished from too much wet storage. I also don't think it is very active in terms of future prospects because of the increased fermentation caused by the wet storage. For me, Qi is the most important aspect of Puerh, followed by aroma. A good tea should have a nice Qi and fragrance.

Lu Li Zhen: This tea's aroma is pleasant. It tastes smooth and sweet. It tasted, to me, the sweetest of all the teas in this review. Its flaw was that the flavors all seemed to be too weak; it was far too flat. I think this tea has been stored enough. It should be enjoyed now.

Chen Zhi Tong: The storage of this cake seemed decent. I think it is probably a Menghai product. As I steeped it, I noticed that the liquor was a sorrel color. Its aroma is sweet with a slight hint of camphor. It tastes delicate, with a Qi that is very light. I think it's a typical qing bing, and that its greatest flaw is that it has a lack of personality. This tea didn't really impress me at all. I think that it may need some more time in storage. Perhaps then it will develop some richer flavors. Still, it might be considered as a standard for the teas in this discussion.

Chen Gan Bang: This cake was not solid, but thick with buds that have a golden tinge after being aged. It is an oily, reddish-brown in hue. It looks like something from the 1990's, and I think the storage was suitable. The cake smelled nice, like plums and was inviting to me. As I brewed it, I also noticed a plum flavor and aroma. It was slightly sweet. I found the liquor to be strong and active, with nice Qi. There was a bit of rough aftertaste in the throat, though. I think it can be aged further and will perhaps become smoother later. That coarseness was its greatest fault. In all, this tea seemed to be typical for the period. The leaves were a nice color and the cake seemed to be dry-stored, so I gave it 80 points out of 100.

He Jing Cheng: The leaves were still compressed. I found the patience to be normal for a tea of the period. There was some slight hui gan, but not enough for my taste. I felt that the tea was too weak and not sweet enough. There was a slight bitterness that suggested in may have some more fermentation to undergo.