Maybe I have been a little too harsh on the 1975 Jin Gua Gong in my last post. Yesterday, during my class with Teaparker, we had the privilege to drink a 1975 Pu Er Zuan (Brick) made of tea buds, the young tea leaves. Same as the Jin Gua Gong.
He showed us that a number 7562 was printed on the back of the wrapping paper. However, he cautionned us again not to believe anything that is written on the wrappers.
The reason Teaparker is confident that his brick is from 1975 is because he purchased it in ...1984. At that time it tasted bitter and strange. Few people were drinking or even appretiating Pu Er in Taiwan. Now, as time passed, it's very round and mellow.
Why do I say I may have been too harsh? At first, me and the other students were not thrilled with this pu er. It had been brewed a little bit too light (by a student). Later, Teaparker let it brew for a longer period and it tasted stronger, but still not as strong as a wild pu er. It was much more a feeling of calm and we felt a nice tickle in the throat. Not even a concerto, but a solo by a maestro, like Miles Davis' "Time after Time". Teaparker told us that we drink wild pu erhs for their strength, but old pu erhs for their calm yun (aftertaste). They do require more concentration to be enjoyed. A level of concentration I rarely have nowadays. Maybe when I'm older, retired, living in the countryside. That will be a good time to enjoy aged pu er.
I live in Taiwan since 1996 and have been studying tea with Teaparker. He's a worldwide tea expert and author of over 30 tea books. The study of tea isn't just theoretical, but it's also rooted in daily practice. It's a path of continuous improvement. As my brewing technique improves I get access to better teas and better accessories. These things go hand in hand. My blog documents my learning since 2004. And I have set up an online tea boutique with my selection of top quality teas, accessories and tea culture.