I don't know if it's the cold spring or whether there are changes afoot with my body's preferences, but I'm having trouble downing the rawer teas of the 2012 spring season.
It happened first with the fabulous range of fresh lu cha from Gingko. Great teas, beany longjings and ethereal mao fengs. Lovely teas. I just don't find myself stuffing them in the gaiwan.
Now the same is the case with the spring EoT puerh cakes. What I have tried has been very fine indeed (how about that Bulang this year? Butterball. well done!) I'm just not in the mood.
And this 1500 m Alishan:
It is everything a fresh, high mountain oolong should be. Fragrant beyond measure. Neon green and crystalline in the cup.
I just find myself craving the dark, heavy, old, fired, meaty, musky stuff. I can't get enough of it. I've had my first encounter with the Heng Li Chang Bulang cake and basically melted into a puddle of ecstatic goo. The thick, greasy, bitter-sweet brew stuck to the ribs and swaddled the throat in such a satisfying way. The energy low and focused. Chewy and rooted.
I don't know what's up. Perhaps my heart has finally become a dark and withered mandrake-- a poison soothed only by similarly concentrated poisons. (Hee Hee)
Maybe I'm just....cold?
All I know is I'm craving thickness. I want a tea that drives me like a coal-black Mack truck. A pile of old oolong, a jin of last year's yancha or an oily bing from the nether-basement.
Nothing against the wonderful greenery of spring time. It all just feels too sharp and frigid.