Wow! Beijing Olympics Puerh Cake Update
The ’07 Beijing Olympics puerh cake is a Kunming TF (KMTF) production from ’07. I’ve been drinking it from one season to the next since its acquisition in ’13. Whereas many productions from that period have jumped rather high in price and there has been a prevailing sense of disparagement toward ’07 more than any other, this puerh gem suggests this viewpoint is more urban legend than truth.
Puerh Cake Stats
The Beijing Olympics is a commemorative puerh cake for the ’08 Beijing Olympics. It’s pressed mercilessly and comprised of chopped leaves. Infusion times are consequently much longer than is generally the case, but standard for the “atomic” pressed cakes, bricks, and squares.
I generally refer to KMTF productions as Zhongcha. This is because until quite recently I only dealt in Zhongcha productions from that factory, the factory designated #1 by the erstwhile state monopoly. KMTF has always seemed to take a back seat to factories #2 Menghai TF (Dayi) and #3 (Xiaguan). Each “house” has its own processing methods and natural material preferences. I had taken it upon myself to focus on KMTF in part because shysters didn’t find it economically feasible to fake their productions and because they maintained ownership of the iconic 茶 symbol displayed from days past. Yes. Total frivolity.
Puerh Progression
The house taste of Zhongcha productions tends to be very soft, in great contrast to either of the other two. I’ve a few posts on the Beijing Olympics. The gist is that until this May ’19, it could only be characterized as Zen with peachy, waxy notes. Now, there is no Zen. The wax has transformed to petrol. The first infusion is unbelievable, a sandalwood depth that is extremely exciting about its future.
Let’s face it, its very difficult to divine the future of a puerh. There are Zen productions that will transform into the forest and ones that will just turn out ok. The same applies to sweet, floral, sharp, and astringent productions. How a production ages is a huge factor in assaying its quality and also a great mystery.
This Beijing Olympics has been babied. Most of the six years in which its been stored has been under very moderate Los Angeles conditions. There’s just no mistaking that Hong Kong and Guandong/Taiwan stored items, albeit transformed, lose loads of character and complexity over time. Nothing has been lost here. In fact, the Beijing Olympics is gaining a head of steam, getting stronger and more complex.
Puerh Class Transition
Whereas the puerh class into which the Beijing Olympics had been placed was Zen, now it now more squarely falls into the Petrol class. Additionally, it is now ridiculously sweet, even as you plow into the deeper infusions. It’s a saccharine sweetness, which combines with petrol that might be confused with smoke. Consequently, the huigan is instantaneous, sweet from broth to aftertaste. Thrown in are tobacco notes and tropical fruit. Imagine a pack of sugar-free juicy fruit soaked some kind of dry oak-aged whiskey.
Here’s the kicker. . . 
All these flavors despite the evidently light colour. Above is more than the 8th infusion. Even as it fades with long infusions better than four minutes, it never stops being very sweet and fruity.
This is a hugely underrated puerh production.
