75

Stating this tea tasted earthy would be a huge understatement! I don’t mind though. I’m alone on this one. The rest of the family tasted only a couple times, and is now passing on further tries.

There is a great depth to this tea. I find myself even thinking there is a small amount of grit in the liquid (there isn’t, though). Fermented mulch, definitely mossy, but not a strong fishy taste, was my thoughts while making multiple steepings. There is some kind of foggy swamp aroma that keeps rising from the cup. I don’t mind any of the above mentioned notes. Guess I’m weird like that.

The leaves are midnight colored, the liquid is a light reddish amber. There is a small amount of astringency, if I go past 5-7 seconds on the infusion. The liquid does turn dark very quickly if I let it got to 20 seconds. Looks like I’m going to stop at 8 steepings, and feel that it could have doubled, if not tripled that.

If you are not afraid of tasting through the “dirtiness” of like Shu Pu’erh this can be a nice tea to taste. IF is the key there. :)

Preparation
Boiling 0 min, 15 sec

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I’m a southern boy that relocated to the Mid-West that has an intense love for high quality loose leaf tea! This is no doubt, a passion I intend to enjoy and pursue for the rest of my life! I love the art of tea, and the expression of it’s culture in each cup.

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Blog:

http://southern-sips.blogspot.com/

Twitter:

https://twitter.com/southernsips

Typically, I’m a straight tea and loose-leaf type of drinker. Black teas (especially Taiwanese blacks), Greener Oolong and Sheng Pu-erhs are top on my list!

Don’t get me wrong though, I do like me some darker, roasted oolongs, shu puerhs, greens and whites are a must as well!

I guess the only way to get the bigger picture is to start with that I love tea. Almost all traditional teas are welcomed, and I have been know to try a few flavored or blended teas.

Location

Mid-West USA

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