u/TenuredCanoe

Just imagine, how good it would be

I know that it’s Yiwu and 2004. Maybe that’ll help.

I bought this tea in my local teashop in Saint Petersburg called „art of tea“. It is priced at 0.3 per gram, which includes logistics and some other stuff probably.

„2023 da long Shan gushu“

The rinse had a pleasant aroma of apple pastille, a little vanilla, and light herbal notes in the throat. At first it felt somewhat empty, but there was already a soft sweetness underneath.
First infusion
The aroma became deeper — raisins, a touch of linden honey, maybe dried fruits. On the sip, there was sweetness and slight salivation, with raisin notes becoming noticeable. After the first cup, the liquor shifted into a gentle bitterness with lingering dried fruit and fruit-pastille notes on the exhale.
Second infusion
Apple pastille returned together with honey and a distinct “sea breeze” minerality. The liquor became more tart and slightly bitter-sour in a berry-like way that was difficult to describe. The bitterness slowly built up, lightly coating the mouth, while the finish developed a faint salty character. Fresh forest berry notes and a returning sweetness appeared in the aftertaste.
Third infusion
This was where the tea really opened up. Caramel and cotton-candy-like sweetness appeared together with berries, herbs, and mineral freshness. Raisin notes deepened into something richer and warmer, almost like raisins baked into sweet bread or cake. There was also a liquid toffee-like caramel quality. The cha qi became very noticeable — the body felt heavy and relaxed while the mind was stimulated at the same time. The aftertaste carried dried fruits and a kind of warm garden aroma.
Fourth infusion
The tea became even more expressive. Candy-like sweetness, honeysuckle, berries, and floral perfume notes appeared. The aroma in the cup was intensely fruity. Cooling freshness spread through the mouth into the throat and chest, accompanied by strong salivation. The raisin character now resembled raisins taken from a kulich — warm, rich, baked, and slightly buttery. Tartness coated the entire mouth and throat, while a faint lingering sweetness remained underneath. There were even soft hints reminiscent of sweet women’s perfume. At this point the tea energy became extremely strong: heavy, grounding, yet simultaneously stimulating.
Fifth infusion
I extended the steep slightly for the final infusion of the session. By this point the returning sweetness and cooling freshness had fully developed. The aroma carried a complex sweet profile — somewhere between baked pastry, apples, berries, and flowers, while still maintaining that marine breeze minerality. On the sip it tasted almost like a raisin bun, followed by tartness, cooling freshness, and a light lemony edge. Floral notes became dominant toward the finish, especially rose-like aromas lingering in the empty cup. The overall flavor became difficult to describe because of the tea state itself — very immersive, heavy, and mentally powerful.
Overall, this final focused session completely changed my opinion of the tea. What initially seemed somewhat empty revealed itself as a dynamic young sheng with layered sweetness, minerality, floral complexity, strong mouthfeel, and surprisingly powerful cha qi.