Ripe Puerh Gaiwan Challenge: Day V

For the final day of the Ripe Puerh Gaiwan Challenge, I reached for Kunming TF’s “55“.  What can I say but that Day V was definitely the best.  First of all, the camphor notes sounded more resolutely.  The tannic attributes quite common to the 55 were not detected.  The brew comes out very round and sweet.  It compared quite favourably to the Boss Tuo in regards to the sweetness, fullness, candy like qualities along with a sparkling clarity and redness of hue.

By day three, I had begun to do the test using a porcelain and a clay cup.  There is a qualitative difference between the two.  The porcelain has a rounder quality which is more muting, whereas the clay is the opposite more amplifying.  The clay enhances minerality and can be the difference maker for a brew that might otherwise taste flat from gaiwan brewing.

I can see the virtues of brewing ripe puerh in a gaiwan depending upon one’s preferences.  I prefer clay because it produces a fizzier brew with more depth, something necessary for optimal appreciation of Xinghai productions like the Silver Peacock.  The notable exception was how the 55 performed, which was nothing short of stellar.