During one of my tea exchanges with a tea buddy in Guangzhou last month, I received a pair of 2003 Dayi 100g brick and a Xiaguan 100g tuo. I was very happy and opened the tuo when I was back in Singapore.
This tuo's compression is still very high even after than 20 years. I used a tea pick to break up this tea.
How is the tea? There is an old taste and aroma in the tea. This is the reward of pu erh tea drinkers and collectors who store their pu erh for many years. There is an old antique wood scent with very light floral notes. The tea is smooth and is very easy to drink. Long aftertaste. I detected a very faint hint of humidity in the tea which gave a light spicy tingle to the tongue. I enjoy this humidity in this tea which I do not get from my tea collection. Chinese tea stored all over the world will have differences in taste and aroma due to the storage and climate conditions. These differences are the main reason why I travel to many places to enjoy and appreciate Chinese tea there. I get to make new friends, compare notes on tea and tea ware and do tea exchanges.
