I started drinking this yesterday and it is still doing well. As I noted on the pu drinking thread in the discussions area, my first thought upon drinking the first cup was “Crikey, that’s smooth!” So, time to write it up properly before getting back to my revision. Only two days to go! Eek!! I’m not panicking much. Honest. Actually I am calmer that I might be but I put that down to the tea.
The beeng is loose. Not so much as to just fall apart but a far cry from the iron hard beengs and bricks I seem to get so often. This makes it easier to pick apart and means that the leaves remain whole, which is no bad thing. It smells of horses and hay, a sweet aroma that carries good memories.
The liquor is a yellowish amber in colour. It smells of hay and honey. Sniffing the empty cup, I am struck by how much it smells of honey and fresh flowers. I think it might be a magnolia aroma, but I cannot quite put my finger on it precisely.
The first sip, as noted above, was incredibly smooth. It was sweet with a creamy mouthfeel. There’s a walnut nuttiness to it and the astringency only starts to make itself felt as the liquor cools. The aftertaste is sweet, sparkles and lasts for ages.
After the first cup, the tea starts to make itself felt in my whole body, especially in my legs. I can feel it forcing me to relax and I almost immediately feel slightly tea drunk. This tea seems to have a fairly strong cha qi. It calms my mind and I almost feel like I am entering a meditative state while becoming more focused. It is quite remarkable and certainly helps with the work I am doing.
The tea seems to tail off after a dozen steepings, but I probably need to increase the duration of the next one to see where that goes. I also found that it did not respond as well with steeping at 90 degrees C, whereas 85 degrees C works beautifully. I’m off to do that now, then it’s back to work for me.
Flavors: Flowers, Honey, Nuts