’04 Humid Ripes

’06 Banzhang Ripe King, Fuhai 357g

The ’06 BZ Ripe King tastes like dark choc

olate cake. Digs deep into the throat, probably the throatiest ripe in The Collection.  Curiously, this isn’t achieved through tannins, smooth in this regard. Dry, the aroma gives minerality common among humid-stored ripe puerhs.  However, humidity is nowhere to be tasted in the broth.

BZ Ripe King consists of gongting material.  The huigan is quick, accompanied by cooling of camphor.  Nice lip tingle.  Camphor is not particularly evident in the liquor.  The qi also comes on quickly, starting first in the head before spreading to the back and arms, then settling in the belly with a swirling warming sensation.  Warming continues to build particularly in the upper back, causing the breaking of a sweat.  It is the most softly pressed ripe treasure you’re likely to ever encounter, possessing great clarity.

Fujin is a top-tier purveyor of puerh, reflected in the price.  In this era, they selected shengtai material from reclusive areas which they commissioned Xinghai TF to process.

but for those seeking exceptional qi in a ripe the price isn’t unreasonable.  Stored in Los Angeles since Feb ’21.  30g sample.

.51¢

’08 7262, Xinghai 357g

The ’08 7262, XH aims to replicate a famous Menghai TF production introduced in the mid 90s.  The traditional numbering system doesn’t apply here. The “7” is a head nod to the 70s when ripes were developed. The 2 and 6 speak to the leaf grade composition.  The final 2 is Dayi’s factory designation.  True to Xinghai form, it consists of Menghai material.

Meistra Zhang, founder of Xinghai TF, is in the Menghai TF lineage.  She has a reputation for some strong raw productions, but is widely renowned as an excellent maker of ripes.  The 7262 is no exception.  It’s been humid stored, with humus and mineral notes.  No hidden fruit like their Merlot and a much huskier expression than the Silver Peacock.  30g sample.

.20¢

’05 Yiwu Ripe Private Commission, DQZ 357g

Yiwu Ripe is heavily stored, filled with characteristic Yiwu smoothness and camphor, malt, and milk chocolate accents.  Full fermentation.  Solid sweetness and richness.  Stored in LA since April ’21 in humid conditions to preserve juiciness.  30g sample.

33¢