My wifes sister-in-law brother who lives in Taiwan sent me some
nitrogen packed tea with the label Bao-Chung. Talk about mixing
PinYin and Wade-Giles. The biggest craze is aged Bao-Zhong. He sent
some from 1968 which was found stored in a shed which a local farmer
forgot. This is happening all over Taiwan. My first impression it is
very woodsy. The leaves are hard and black. There is a slight
fermentation taste. Leaves this old especially in a pile may have
composted. If you suck on the leaves there is a hay taste. There is
no charcoal or burnt taste which would indicate tampering. The leaves
are much bigger than any BaoZhong of late. In the second infusion
there is a pronounced vegetal taste which isnt present in newer
BaoZhong. The taste is as much psychological as physical. I can
remember 1968 when I was in college. You couldnt forget it. If this
tea is as old as claimed then some of the taste I believe is preserved
and shows the difference in what you taste today.

Jim

On Sep 24, 3:29 pm, Lewis Perin > wrote:
> (Scott Dorsey) writes:
> >kyleshen > wrote:
> >>All the "vintage" Yixings from 5000friend are modern fakes. I have been
> >>an active Yixing collector for 20 years.
>
> >Are they fakes (made of earthenware) or just modern Yixing pots?
>
> >I am pretty sure the the vast majority of "vintage" Yixing pots sold are
> >in fact modern. That's fine as long as you don't expect you're getting
> >something old and rare and are buying it as a thing to drink tea from.
>
> >However, if it's a fake that isn't made from zishou (and there are a lot
> >of those out there), it won't be the same for drinking tea from.
>
> Uh, I think you mean *zisha*.
>
> /Lew
> ---
> Lew Perin /