Here they are again, in short:
- Douji 2011 Nannuo
- Good: aroma, flavor, bittersweetness (gan), camphor
- Bad: thin texture, flavors could be stronger in later infusions
- Douji 2011 Mengsong Mao Cha
- Good: heavy in "middle flavors"
- Bad: weak flavor and texture
Douji 2011 Red Da Dou(thrown out!) Good: ?? Bad: green tea pu
- Yangpin Hao 2011 (2010?) Jingmai
- Good: mouthfeel, savory bass notes, interesting flavors, some cooling/camphor
- Bad: gives out quickly, becomes unpleasant when it gives out, a bit sour at times
- Dayi 2011 7542
- Good: well rounded, potent, aftertaste lasts once it appears
- Bad: smoky aroma, can brew sour, no initial aftertaste
I decided to make two blends, the first a 50/50 blend of 7542 and Douji Nannuo, and the second a 50/50 blend of the YPH Jingmai and Douji Mengsong. I didn't quite have enough of the Jingmai for the second blend, so I threw in about 0.5g of the 7542, of which I had too much.
Here's what I learned:
- Blending is not a straightforward science
- A little plantation tea goes a long way in a blend
This made me think of the many, many times vendors told me that a pu'er was a blend of X (plantation) with a little bit of Y (old leaf). My taste buds made me skeptical of such claims, because very little if any trace of old leaf traits could be found in those teas. Now I wonder if the vendor told the truth, but the producer did a poor job of blending. Ah, speculation.
- It's not easy, but it's fun!
Blending stuff makes fun work out of the odds and ends of samples that otherwise get thrown in a big jar of leftover samples (to later become what MarshalN calls "house blend").