The last Fujin puer, for now…
After reviewing my last post, it was apparent that I am lacking enthusiasm for reviewing these Fujin teas. So, for the sake of sparing my own sanity, this is the last Fujin puer review i will be posting for awhile.
The 2010 Fujin Cangpin Qingbing claims to contain spring Banzhang material. It retails between USD 50-100, depending on your dealer, about half the price of the 2010 Diancang. I do not care to speculate on what the material is exactly, but at least they did not add a lao [old] in front of the Banzhang. This cake did at least bear some vague resemblance to Banzhang tea, so, who am i to judge?
Again, tightly pressed, factory, yada yada yada.
Early in the session this tea had some enjoyable vibrancy dancing around on the tongue and lips. The first few steeps had some wonderful floral smoothness that coated my throat and mouth. Unfortunately, midway through the session, these lovely traits vanished.
Puer sessions are a bit like a 400m race. The unsuccessful runner blows their energy in the first 50 meters and can not make it to the finish line. This particular Fujin puer is a great sprinter.
The tea yielded a lovely golden liquor. I was steeping into the several minute range fairly early in the session in order to coax out some more of the character that was lurking in the leaves. I have had this similar experience with other Fujin puer.
The qi [energy] that was around in the early brews disappeared later on, along with the huigan [sweet aftertaste] and throat feel. It became harsh in the throat, despite having a coated mouth feel throughout the session.
In an perfect world, the sprint speed of the early session would have carried on until the end, but sprinters and marathoners are different beasts.