I’ve been interested in this company and this puerh made its way over to me. The brick is loosely compressed and very twiggy. I can pick up a heavy wood tone with some sweet earthiness. I warmed up my gaiwan and placed a chunk inside. The scent deepens to a smooth petrichor and some intense leather scents. I washed the leaves once and poked around to help expansion. The soup was thick but light crimson. The flavor begins dry and with a drought earth flavor. This taste progresses to an old leather and top soil. The flavors keep a consistent smooth dry bite with some wet clay and rainwater flavors arising later on. The leaf is very large and is pretty durable for a huangpian. Later steeping reflect a sweet dark fruit taste. This brew lasts for quite some time, but it was a little to dry for my tastes. This is a typical run of the mill Menghai Shu. It wasn’t terrible, but it was nothing too impressive.
https://www.instagram.com/p/BEMrT6pTGba/?taken-by=haveteawilltravel
Flavors: Clay, Drying, Earth, Leather, Red Fruits, Sweet
This is my first ripe puerh and I was nodding my head at your every description! Thank you for putting my impressions into words.