2006 year GongTingQingBing 601 batch

Gongtingqingbing means "Gongting Green Cake" and "GongTing宫廷" indicates that the main tea materials are from the highest grade of "GongTing".

(Some tea cake photos are sourced from http://www.puercn.com/pin/news/489)

                      
Tea session:
Tea leaves: 6g
Storage: Guangdong province.
Tea tools: Porcelain gaiwan.
Water: Boiling. 100ml.

Tea leaves:
Tiny. Clean. Clear. Brownish and near dark color. Obvious tea hairs. Tightly pressed tea chunks. Bee wax like aroma mixed with slight floral fragrance. 

Rinsed 1 time only:

Smoky. 

Some special flavor when the tea has been stored in Guangdong province for a long time. 

Golden and near dark color of tea liquid. 

1st steeping:

Smoky.

Pungency was easy to be felt though the tea was produced nearly 12 years ago. 

Slight bitterness fled very soon. 

HuiGan appeared on the upper front part of tongue. 

Saliva producing was on medium level. 

2nd steeping:

Smoky. 

Both bitterness and astringency were slight. 

Like sugar-cane sweetness on huigan. 

Saliva producing turned to stronger than 1st steeping. 

Some fruity feeling in mouth. 

Viscous tea liquid. 

Few tiny leaves turned to dark green color. 

3rd steeping:

Tea feeling mainly concentrated in the front parts of whole mouth and gradually extended to throat. 

Both huigan and saliva producing turned to near peak during after this infusion. 

Some tea has obvious character on fragrance, or bitterness, or sweetness in contrary. Some tea is famous for huigan or  chaqi or balance. 

This tea is famous for saliva producing. Just guessing that sialaden gets more irritation from tea. 

Saliva producing appeared like wave kept coming.  

4th steeping:

Smoky flavor was almost gone from this infusion. 

Every feeling was near last steeping but turned to a little weaker. 

5th steeping:

HuiGan saliva producing was still on a good level but density of tea liquid kept going down. 

I suspended the tea session here to have lunch. 

6th steeping：

Around 4 hours later after last steeping, I tried to steep it another time. 

Just felt some smoky flavor came back. 

Mouth feeling turned to thin though the color was even darker because of long time on infusion. 

7th steeping:

There were still tea feelings from the liquid but it needed longer time on infusion. 

8th steeping:

I quit the tea session here and I thought I had extract enough nutrients from tea leaves of this 6g except brew it in teapot.  

Left tea leaves:

Summarization:

It has the most obvious character of saliva producing. HuiGan is on a good level. 

Ever bitterness or astringency is minor. After 12 years of fermentation, it is enough suitable for drinking. But next time I will put some snacks on the table.