Ripe Steady: 55
Ripe Steady: 55 renders Kunming Tea Factory’s ’06 “55” ripe puerh cake to the Going Steady Method, GSM. Inasmuch as it echoes of Dr. Frankenstein, never have I been more convinced of the rectitude of the GSM.
The “55” is commemorative ripe puerh, marking 55 years of the Zhongcha endeavor. Flossed with golden buds and tagged with a big fat neifei, it is quite enticing.
This KMTF production differs from the iconic 7581. It is more tannic and more camphorous. As an insider note, it should be mentioned that the Puerh Junky has had this in two separate storage and possibly production batches. The first batch was pressed much more tightly. The second batch expresses a wood sap flair that is particular to certain ripe productions. It is a petrol-esque taste and aroma.
Reflections
The idea behind the GSM is to make ripe puerhs taste as they actually should. Although the variables of the PJRS are always in the back of my mind, it was not applied here. That said, clarity came in at a five for two infusions.
Lightening. That’s what I’d describe this as. Both wood sap and high camphor notes express strongly, neither over powering the other, but both fierce. Sweetness is there but the emphasis is on potent resins.
Day two the experiment proved NO better. This might be due to it already being quite old. Tanins expressed resolutely, as the puerh has been intentionally crafted.
Ripe Puerh? Go Steady my friends.
