Puerh Junky Visits Ox, 6FTM
Puerh Junky Visits Ox, 6FTM forms part of an on-going saga. Perhaps the Ox has occupied more digital space than any of the other 6FTM Lunar Series offerings. It made a quick cameo in a recent post on leaves, occasioning this update. It’s included in the Six Famous Tea Mountain sample set of Sampler U and is also one of the few samples available from the 6FTM Lunar Series. Enough with the preliminaries. . .
Flash Rinse
A total of 5.5g were placed in my 150ml slow-pour zisha teapot reserved for floral productions. Compared with previous experiences, the Ox appears to have turned the corner in two regards: humidity and sweetness. The humidity has now taken a significant backstage. Even though one can detect the humidity, it is obvious that the microbial vibe is significantly less than what it was previously. This concept is known as tuicang, though no intentional effort was made to retreat the humidity. This is just the product of normal LA storage, no tinning or nuthin’ was involved.
Infusions 10 and 11? One minute soak.
Concomitant with humidity’s retreat arises sweetness heretofore absent. It’s quite interesting how the sharper attributes have all softened with the emergence of the sweetness. It’s not sugary sweet but it is sweet and mellow with a subtlety and character of a production that has been carefully aged. Elegant and refined.
The huigan is stellar, evoking a sense of a sweet flower like honeysuckle. If you know what you’re tasting for, you’ll find an interesting expression of the Fengqing terroir which was much more noticeable at an earlier stage and tends to be the overriding character with the Pig and Rat. Most all Yunnan black teas (hongcha) hail from Fengqing. That’s the note. Now this note is much more inconspicuous, more in harmony with the Hekai and Jingmai material.
Two different angles of light demonstrate the marked differences in the same production at the same time of day.
The Ox presently at an early old stage, where most of the youth has aged out while the sweetness has emerged. More intense brewing will give a bit of astringency on the tongue but the real gem is the floral huigan. More intense brewing also magnifies the huigan. Perhaps the qi to this is relaxing. It certainly didn’t inhibit sleep as it was drink right before bed. It’s fair to say that the Guangdong storage has taken a bit from the qi side of the production.
Heavier stored productions that leave a taste of the tea and not the effects of storage are very highly regarded by the Puerh Junky. Needless to say that the transparency ranks highly as well.
