I gave myself a treat during the Chinese New Year weekend by opening a 2004 'Double Lion' cake. This cake was produced by Qiu Xiang teashop, a Malaysian tea company and used the 'double lion' label on the wrapper. You can just figure out the 2 prancing lions on the wrapper in the third pix. I had remembered that this lion label were also seen on old vintage cakes and I was told the cake recipe follows the old cake tea production.
Information on the neifei, or enclosed label of this cake told me that this 357g cake used wild pu erh tea leaves found in the Bulang region of Yunnan province. I had bought this cake in 2011 during one of my visits to Kuala Lumpur, Malaysia. I sampled the tea and like it. There was also the 'Malaysia' print on the wrapper that made me buy this cake.
This tea brews very strong. There is some bitterness, camphor, herbal and medicinal taste and aroma in the tea. I got a light pleasant buzz from the 3rd infusion and a little tea drunk with the next few cups. A nice tea....must remind myself to use less leaves for subsequent brews (I had used about 7g for a 130ml teapot).
But I digress. I was told and I believed it myself that to look for new pu erh tea to store away and age, that new tea should be aromatic and taste strong. The logic being if the new tea is mild in taste and aroma, it would be unlikely that aging the new tea would result in a stronger taste and aroma. So choosing a new tea strong in taste and aroma might be a 'better chance' that the tea would aged better after a 7-10 years of storage. Happy to say that its 'so far so good' on my teas being aged in Singapore. Do you agree with me? Do share your thoughts. Thank you.