Two teas, four days, one week

Four days without posting, but not without tea. To be accurate three days with two teas. The previous Yi Wu wild arbor tea was enough for two days and an another, but an aged puerh for another two. To overdrink a tea is dangerous and we must select carefully what type of tea we are drinking in a certain day. Maybe a young tea-man does better with more tea, but not without consequences. In this matter I drink every day a matcha and choose an other one, possibly not more. When I choose a young, wild sheng puerh it is enough for two days and I rarely drink more than 1-2 puerh in a week. I don't drink more shu puerh, eventually some aged one and I rather prefer some other type aged hei cha. (shu puerh is also a hei cha produced with big leaves - da yi cultivars). Now let's taste the second puerh of the weekend.  This is an aged sheng san cha, scattered Tea (散茶). Usually the loose-leaf puerh is the raw material of the compressed tea which is just rarely a green tea (mao cha) but more often a shu puerh. This tea seems quite like a shu puerh, because its appareance is dark, with the characteristic earthy flavor. I didn't take a picture of the entire 5 Kg sack of this loose-leaf tea, therefore  on the photo above only several pieces of the compressed tea is visible. It became compressed in the course of years in a big tea jar. This is a very old, "low quality" mao cha with stalks, leaf venues, big leaves, buds blended and than incidentally aged (forgot) in my friend tea shop in Taiwan.

                        

 The tea was there surely "since the end of the high school" - it must be around 30 years old. The price was friendly respect the age thanks to the "no name, no recipe" stage. We use this tea after two times short washing at 90 Co. Voluntary or casual, this blend became very good balanced. Astringency in the first 5 infusions it presents no special bitterness and completely missed off flavor, moderate cha qi and caffeine as in the aged teas, where the potency moves in the course of the years in complex flavours and aftertaste. The colour of an aged sheng is typical dark, scarce of red, with many oils on the surface of the cup, and the infusion is deep. From the 5th to the10th infusions some sour state can be noted and the tea begin to transform in an ethereal state. From the10th to the 15th infusions the color gradually disappears and comes on the stage the infinite aged tea sweetness. After 15 infusion we can infuse the tea again and again to obtain an almost colorless very long sweet infusion. Drinking this tea and the other young wild tea we feel curated against every illness.
 
                                                                    15 th infusion