
Naked Yiwu 001
Apr 4, 2022 5g/85ml gaiwan, Toronto filtered tap.
4 years @ 32C storage in Mylar.

Wood smoke on dry leaf and wash, but not in the wet leaf. Pleasant, rich/sweet clean aroma. Light orange first steep. Somewhere around 15s first and second steeps.
- light orange, sweet woody taste, not smoky, slightly oily. a bit savoury. Not nearly as smoky as WS Zipin, but smokier than DTH 2006 Yiwu. Sweet aftertaste, some frisson and warmth beginning.
- Darker orange now. More chopped material than Zipin, and higher compression. Strong sweetness, honey sweetness. Resinous afteraroma. Staring. Quite strong impact. Even after 4 years of heated storage, this is striking me as the same as when I first bought it. I reckon the compression keeps the core dry and aging slowly.
- The base taste is quite interesting, a kind of roasty sweet woody strength with a whisky profile. And I notice that the astringency is quite low in early steeps – was this the case a few years ago? Not sure.
- Strong heating, astringency starting to show in the longer steeps (30s). Frisson and slow-moving waves, very pleasant.
- bittersweet stiff medicinal aspect is persisting, quite strong aggressiveness, but giving major heating and sweet aftertaste.
- Less red, less oxidation than Zipin, seems to have greener processing and higher compression. Strong effect on breathing and vision. Clarity and focus. Heat. Strong heat.
- Frisson continues for quite a while, energy moves around a lot, mood uplifting, feels very good. Clear vision and quiet thoughts.
Has quite a whisky profile, not peated, and not sherried, just a more neutral oak barelled whisky. Warm and sweet taste. Strong heat and frisson. Quite perfumed, resinous complex floral perfume. In comparison, Zipin has a stronger smoky/woody taste and a much more savoury main body, whereas the NY001 has more of a sweet and bittersweet main body and a much less forward smokiness. The material is very Dayi-ish in style – medium and small leaves, coarsely chopped. Here the WS Zipin (and the DTH) have much better looking material. The processing is a bit similar to the Dayi peacock series cakes from 2005, and totally unlike any of the boutique producers. It will age for a long time, and could probably benefit from breaking up a cake into small chunks and storing it with a 69% mylar in a warm spot for a while. 7.4
