Black Brew– Xinghai’s MO
A brief interlude into Black Brew and Xinghai’s MO, if you will. The other day, the Puerh Junky ran across a query from someone in Turkey who asked about a particular ripe puerh cake that was under the Xinghai label. Interesting thing about Turkey is that Turks drink more tea per capita than any other, more than Russians, Indians, or Chinese. However, Puerh tea still seems a relative unknown there, but the things I know about Turkey could fit on the back of a dime so…
Someone helped the inquisitor out by telling him that the cake was Xinghai and that they had a solid reputation for both raw and ripes. Someone chimed in stating that Xinghai was NOT a very good brand and then cited a twitter-like ap called Discord as evidence. Quick to gather information, in my junkiness I ran over to Discord to assess these views. Maybe all five of them.
Absurd.
Xinghai, just like all the other major second generation factories, descends from one of the big three. In this case, Xinghai is effectively known as Dayi/Menghai TF junior or Dayi #2. Xinghai’s ripe puerh production may vary from Dayi. The number of Dayi ripes the Puerh Junky has sampled is extremely small. On the other hand, Xinghai’s hand in ripes is extremely consistent and well executed. Theirs is not the stout type ripe so popular among many shou drinkers. Rather it is a light style that seeks to highlight qualities one might find in aged raws, qualities like minerality, sweetness, and camphor. The makers are NOT going for the syrupy, chocolately effect that screams shu but something closer to an actual aged raw.
Black Brew remains true to the Xinghai MO, though it is darker than most. In terms of clarity, it is is a four of five lasting about six plus infusions. It is very sweet, but the sweetness is like rock sugar not molasses. There is no breadiness, rather minerals and camphor throughout. The taste remains consistent from one infusion to the next, the ratios of sweet, mineral, and camphor remaining the same to the very end.
Black Brew is a shade richer than the Silver Peacock and without any of the humidity of Operation Macau. None of these express any dried fruit notes. It is clear that the same hand was involved in the production of all three. None of these treasures are recommended for brewing grampa style. You’ll otherwise miss the beauty of their clarity and the skill with which they were produced.
