A composition of buds and tender top leaves
The storage of the 2003 Yiwu (Special Grade) is a wonderful showcase of storage in Thailand. From the year of production in 2003 to this day, I have kept the tea in Thailand under the natural conditions of the local tropical climate. The result is a gradual ageing process that retains much of the complexity and vigor of the tea leaf. Drinking this tea now, I find it quite surreal that this tea has been with me for over 2 decades. The brew retains an abundance of activeness, vigor and strength alongside fine nuances. At semi-age the tea displays warming tones of talcum powder, with nuances of wild honey and stone fruits that presents a sweet taste with a touch of tartness. The Yiwu character shine with an elegance that has been fostered from the laborious task of strict leaf selection that makeup this special grade.
Additional Note: Exploring the impact of different climate and environmental conditions I was inspired to have several tongs of the 2003 Yiwu (Special Grade) stored in Hong Kong. It offers an interesting comparison and one I will make available in the near future. (UPDATE: Now available on request)
Elegant taste
Wet leaves
Bud and leaf
2003 Yiwu (Special Grade)
