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I did a side by side comparison with the 2012 Wild Monk. They both look close in resemblance. The distinguishable difference is that 2014 is loosely compressed and seemingly larger leaves. This trait is only due to it not being stored for as long. The leaf smells of sweets and lightly woodsy. I placed this inside my warmed yixing to awaken it a bit. This sweet aroma became stronger and changed to that of a dock at the lake. I washed the leaves once to prepare for brewing. The steeped leaves became strong and bitterly scented, like that of fresh kale and seaweed. The flavor was drastically different from its older 2012 part. The initial sip was very dry and with some sharp bitterness. This stricking flavor was covered with a smoky and purple arugula taste. There was a slight sweet undertone, but it was otherwise nonexistent. It was interesting to see what just a couple years can do to Sheng. I do enjoy a sharp puerh, but this was just too dry. I’d love to give it some age though to enjoy it more thoroughly. My vote will have to stick with the 2012 version for now; perhaps, this idea will change in a couple years.

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