Puerh and the Progression of Glee

Glee is a production that entered the market in ’15 but was formed and pressed in ’05.  For those 10 years, rest assured it received the most conservative of Kunming storage conditions.  Previous reviews can be found here and here.  I thought I’d make a couple updated observations after having just visited it here in the new year of ’19.

• Glee is getting sweeter.  It’s not knock-your-socks sweet, but it is pleasantly sweeter nonetheless.  There’s a bit of brown sugar in the aftertaste.  The broth itself has a tame honey sweetness.
• The astringency is waning.  What used to be a remarkably astringent huigan is beginning to express much more moderately, even when pushed.  This astringency is a common trait among Yiwus, which is whence this production hails in all likelihood.
• Camphor notes are emerging.  Mid-session, some surprising camphor notes are starting to make themselves known.  They are evocative of the ’07 HK Returns brick, though nowhere near as strong.

Did I mention, still looking quite gorgeous?