Hey there! So, we’re talking about this fancy Lao Sheng Pu’erh from the famous Mengku factory. They picked the raw stuff back in autumn 2006 in the Linсang area. Now, let’s talk taste: we’ve got dried apricot, cranberry, mint, fallen leaves, hints of apple blossoms, tobacco, and spices. None of that dry storage cake with strong earthy or smoky vibes here, though.
Now, let’s dive into the aftertaste — it’s a whole other story. The first 3−4 sips of this Sheng might feel a bit tangy and moderately spicy, but then it bursts into this refreshing berry sweetness with mineral undertones that sticks around till the end of your sipping session. No bitterness to be found here. And let me tell you, it’s a slow pour, like literally hours. You take 5 grams, add water at 90−95 degrees, and you’ve got yourself 2 liters of Sheng.
Gu Hua, it perks you up, slows down those racing thoughts, and gently elevates you above the daily grind. As for the other special effects — that’s all up to your experience. And word to the wise, maybe skip this one for nighttime sipping unless you’re up for catching the sunrise. It’s a rare gem, indeed. ✨