Very rich taste, almost zero bitterness, but sweet - buckwheat honey, chestnuts and baked fruits with slight smoky aftertaste. Meditative cha qi.

A classic representative of aged raw pu-erhs from Banzhang. The taste is quite "silky" - a slightly astringent bitterness, turning into a sweet and sour aftertaste with notes of tobacco, dried fruits.

This tea has some smoky flavour with notes of tobacco and pine, with a citrus-like aftertaste. The color of the liquor is relatively bright for the aged sheng, but its taste and impact are strong enough, so you can get "drunk" pretty quickly.

Really pleasantly surprised with this one. Nice amount of aging on this already and that trademark yiwu sweetness. Can't go wrong for the price

I like Mengku Rongshi, their products give me a "green" pure feeling.

This Mu Ye Chun compares well to the DaYi Golden Neesle White Lotus, character, quality and pricewise.

More depth than cheaper Shou Chas, worth spending on it!

This tea still has lots of power- and that’s what I want! Pleasant bitterness and astringency, not overly intense, but if you push it, it will be. Thick in the mouth. If it has any ye sheng it is barely noticeable and just ads to the mouthfeel. Extremely floral. Sticks in my mouth and throat and I can taste it on my breath for a long time afterward. Stimulates salivation. Pretty strong cha qi. Decent hui gan. The soup is dark gold.

I wanted to add- the storage on this tea is fantastic. More aging happening than Kunming, but not as much as Taiwan and definitely not like Hong Kong. My preferred type of storage for sure. I think I might prefer puer around this age and storage more than any other!

Really good and flavourful. Packaging is also very nice and great as a gift, even though mislabeled.

The aroma of dry tea is restrained, with light notes of dried fruits. From the second brewing, it opens with sweetness with notes of tobacco. There is no bitterness, while the taste profile is quite interesting.

I have let the tea rest in my storage for some months to acclimatise after shipping.
The dry leaf smells very clean.
The brewed tea leaves (not the tea soup) smell a bit woody and a bit funky (maybe storage), at first brews.
But the tea soup smells very clean and subtly complex; a bit woody, in the back a bit fruity, pineapple? prunes?
It's a subtle but lovely aroma.

It is not smoky.
The taste is very clean with a dry mouthfeel, which I like.
A bit wood on the arrival, immediately followed by dried fruits (ananas, prunes, apples), and more subtle flavours I cannot pinpoint.
Bitterness is mildly present; the huigan (returning sweetness) is similarly mild but is moticably present.

A lovely tea, to my taste.
I like it.

young and stingy but warm, relaxing and deep

Gorgeous teapot. Perfect flow both aesthetically and in function. The seal, when pouring, shows the mastery of the crafts person.

The tea material consists of mustard green leaves, some with purple tinge and gold buds, and smell like raisins, sandalwood, pine resin, and sweetened figs. After a rinse, the leaves turned to a khaki and olive colour. The smell of the wet leaves was reminiscent of dried cherries, tobacco, mixed citrus juice, and pine. The liquor was thick, oily and mineral with a light butterscotch colour. The brew tasted like a sweet musk, ripe plum, dried cherry, tobacco, orchids, and honey, with a slight bitterness. The smell of the empty cup was cashew, caramel, and pine resin. The tea left a tingly dryness, citrus and floral sweetness in the mouth. I used around 5g of tea in a 100ml gaiwan with boiling water. On average, the sessions lasted for 14 brews. This is one of my favourite shengs of all time, first I've tasted it in 2018. Even then, it was terrific. It only got better with ageing.

The dry leaves smelled like cocoa and yoghurt. A quick rinse revealed ebony leaves that smelled like cacao, plums, cinnamon, allspice and lilies. The tea soup was medium and oily, with a deep copper colour. The brew was smooth. It tasted like pine resin, papaya, and dates. The empty cup smelled like raisins and persimmons. The mouth feel was sweet, like honeysuckle and had a cuban rum aftertaste. I used 5g of leaf in a 100ml gaiwan with boiling water. On average, the sessions lasted for nine brews. I'll definitely buy more of this tea.

The dry leaves smell like bay leaves, mushrooms and cane sugar. After a quick rinse, the tea turned into hichory and chocolate-coloured mulch that smelled like the forest after an autumnal rain. The tea soup was deep copper with a thick and viscous texture. It had a deep woody, medicinal sweetness, like liquorice and aniseed, slightly fungal, slightly smoky. The empty cup smelled like beetroot and fennel. The mouth finish is sweet with fungal funk and a cooling sensation. I used 5g of leaf in a 100ml gaiwan with boiling water. On average, a session lasted for ten brews.

The tea leaves smell like peaches, orchids and brown sugar. After a quick rinse, the smell turned to plums and lilacs. The brew was medium thick and oily with a pale gold colour. The tea soup tasted like peach and nectarine with hints of ripe papaya and pine resin. Even the empty cup smelled like orchids, lilacs and resin. The mouth finish had a sweet papaya taste with slight grapefruit rind bitterness. I used 5g of leaf in a 100ml gaiwan with boiling water. On average, a session lasted for 5-6 brews.