We pressed this in 2013, and since 2014 it has been in our Malaysia warehouse until a couple of months ago- it had been ageing as maocha from 2007 until then and had already begun to develop a hint of camphor flavour when we found it. Since then, with the benefit of a decade of the hot, humid climate in Malaysia it has deepened a lot, developing nice aged flavours. It starts with medium-thickness, which grows throughout the infusions, leaving a long aftertaste and pleasant energy. From my memory of the tea, its main shortfall is that it could have been smoother. The passage of time has done much to round out this aspect, and while still could be smoother it’s a very nice tea to drink.
This is the last of our stock of these cakes and we thought we’d make them available for those who missed out on our pressings in years past and for those old customers who drank these when fresh and would like to see how they’ve transformed over the years.
