We started with my 2001 spring Concubine Oolong and the three of us brewed it alternatively on 2 Chaxi.
2003 wild Yiwu puerh qizi bing. It already smelt fabulous dry. It also delivered a powerful aftertaste that lingered well beyond the end of the class. Its energy was pleasantly felt in the body. And like the Concubine Oolong, each brew turned out a little bit different, depending how the water was poured in the gaiwan. The rewards of getting it right make learning and practicing tea brewing so interesting!