668 Tasting Notes
FINISHED! Ok, no, I lied…maybe. My army is finished, all my little Prowlers and Reapers are finished, they need to be varnished (waiting for a less damp day to take them out and varnish and photograph them) but, I still have to paint the tiny tiny infantry (ughhhhh so tiny, little 10mm dudes) and finish the basing for my ships. Then I just have the Harbinger, Desolator, and the inevitable other guys who join my army, but there is not as much of a rush since the league starts off at 750 points, and true I can get the Desolator in on that level, it would leave me very short on other little dudes to bring onto the board. Now the real question is, do I get Ravagers or Stalkers for my Harbinger to carry, or do I hold out for the Oppressor’s release. Ben spoils me rotten with all my minis, me thinks he is buttering me up to paint his army.
It can’t be Oolong week without looking at Eco-Cha Artisan Teas, and it is time to finally ramble about Mr Lin’s Lightly Roasted Dong Ding Oolong (Inaugural Winter Harvest 2014) which you all might remember me babbling about back when their Indiegogo campaign went live. And yes, I totally backed them, it was part of my birthday present to myself (and part of my travel money since this was back when I was in PA) I went for the $50 perk meaning I got a fancy new teapot for my collection, not that I seasoned it for this tea, since a roasted tea-pot is already in my collection. This tea is super fancy because it was only available for the backers of the campaign, but future harvests will be available for the general public, which is awesome. This extra fancy tea smells delightful, but I do have a weakness for roasted teas (especially Dong Ding) so it is no surprise that the aroma of this tea fills me with squishy glee. There are notes of toasted sesame, honey, caramelized sugar, distant spicebush flowers, roasted butternut squash, and a finish of delicate orchid. It reminds me a little of Halva and flowers, just the right blend of roasted and sweet to make me swoon.
Into the pot it goes, my much loved and very often used yixing for roasted oolongs. The aroma of the leaves is rather complex! It is a blend of roasted sesame, butternut squash, honeysuckles, orchids, sesame butter, and spicebush. The liquid of the first steep (correctly it is called soup, but that makes me think of soup and confuses my hungry brain) also has a complex aroma, blending squash (again butternut, but with a hint of acorn this time as well) sesame butter and a finish of delicate honeysuckle nectar.
First steep, and yes, I am sitting down, because I expect this tea to knock my socks off…ok, ok, I know it does, since this is from my notebook and I have been sipping this tea a lot. It has become one of my go to ‘I feel bad and need a healing tea’ teas, it makes my soul feel good. First off, mouthfeel, it is very smooth, a blend of buttery and velvety, it coats my mouth without being oily. It starts out sweet and gently toasted, with notes of sesame seeds and honey. This builds to honeysuckles and spicebush, almost to the point of headiness, and then it moves on to butternut squash and honey at the finish which lingers for quite a while.
And the journey continues with steep two, the aroma is strong with spicebush, roasted sesame seeds, and butternut squash. It is still floral (hint the spicebush, even bordering on Asiatic Lily) but it lacks the honeysuckle and is replaced with a stronger roasted note. The taste certainly takes its cues from the aroma! The mouthfeel is still velvety, but it has a tiny edge to it now, it feels like it wakes up my mouth a bit. It starts roasted sesame and honey and then moves to an explosion of spicebush and squash, this then moves on to roasted squash and nuttiness that builds into the finish that lingers. It warms my mouth and body and makes me feel relaxed and heavy.
Third steeping, and the aroma is still delightful, hello spicebush and toasted sesame, hello lily and squash, you are so wonderfully fragrant and I have to be careful to not burn my nose while sniffing you. The taste of this steep is a perfect balance of roasted and floral, sweetness and savory. It has notes of buttery vegetables (like buttery sauteed bok choy) honeysuckles, spicecbush, lilies, squash, sesame, toasted grains. This steep might be my favorite!
So, I end my reviews at three steeps (my personal notes, however tend to be longer) and let me say, this tea has staying power! I have gotten up to seven steeps, with the last couple steeps being me just drinking it grandpa style. I have brewed it in my travel steeper and in a gaiwan and loved both, I have accidentally been distracted and come back to a tragically oversteeped tea and found it still drinkable and really good. Honestly I cannot manage to screw this tea up no matter what I do (not that I am going to try really hard, I do have a limited supply after all) I love this tea, it is a work of art! Totally worth spending my travel money on it, I have absolutely no regrets!
Here I sit with my favorite paintbrush and a pot of Bleached Bone paint working on an Intruder Beta, slowly I finish my army. I am still thinking I might finish my army by the 9th (first day of the league, also the day I go for allergy testing, so that is going to be exciting) I hope that the Intruder Alphas I requested arrive before the league because they are so much better than my stupid Art Deco Pillbugs (it is what I call my Invaders) plus I hate painting them. Something about the way their lines…line up…really just annoy me. Plus they just look cooler, and looking cool while raining plasma on your enemies is very important to me.
So, it is with great joy that I kick off Oolong Week! Oolong might be my favorite kind of tea, sure on some days I prefer a different tea, but I can almost always say on the grand scope that Oolongs are my fave. And what a better way to start of the week of the Black Dragon than with new store Tea Ave! They had their grand opening yesterday, and for those who follow me on Instagram, you know they sent out an amazing promo of three tea samples, an aroma cup set, and a gift card (which when I have spending money again I am so using) so yeah, they certainly got my attention. I decided to start out with Cape Jasmine Oolong, an Ali Shan Oolong (yeah, you remember correctly, that is one of my favorite mountains for green oolongs) scented with Cape Jasmine (which, if I am reading correctly, is a kind of Gardenia) in the traditional way rather than just tossing flowers in with the tea and calling it a day. In my humble opinion, scented teas are far superior to teas with flowers tossed in because you are getting the essence of the flower rather than the added plant tastes you get with flower bits. Anyway, the aroma of this tea is heavenly, it is a thing of beauty, flowery, heady beauty. Seriously, it is amazing. It blends orchid, jasmine, gardenia, honeysuckle, honey, cream…it is like I am a hummingbird and someone gave me a free pass to a conservatory. Yes, I have a weakness for conservatories, they are just so pretty and they smell heavenly…like this tea.
I am using the double whammy of gaiwan and aroma cup set to brew the leaves, and I am pleased to say that I have not once spilled or burned myself while doing the epic cup flip. As a notoriously clumsy person, this is really an impressive feat! The brewed leaves are sweet and creamy, and of course very floral, it blends the aroma of jasmine, orchid, honeysuckle, and gardenia in a heady floral dance. The liquid, ok guys, I am going to be honest, I am at a loss for words, almost. Imagine taking the nectar of these flowers and making a cup of it, it smells just like that, honey sweet and delightfully floral. I spent quite a bit of time sniffing the tea, it was a good way to wait for it to cool.
The flower nectar comparison continues! Good heavens this is delicious, it is of course a bit mild because it is a first steep, but it is delightfully smooth. The creamy notes mixed with the smooth texture gives it a bit of a buttery feel, which makes my mouth happy, it coats the mouth with sweetness and floral notes. And oh those heady floral notes, it blends jasmine, orchid, and gardenia perfectly, it manages to be intensely floral while not being like perfume. First steep is made of win.
Smelling the tea (the aroma cup is so fun! I do not burn my nose as often!) the liquid is much sweeter and headier, there is a flower explosion in my nose! Oh by the flowery heavens this tea is going to haunt my dreams for all eternity, it smells like a steamy conservatory in full bloom, it is sleepy and beautiful. This might be the most girly tea I have ever sipped, I feel like a princess while drinking it, like I am drowning in flower nectar. It reminds me of a combination of a conservatory and my favorite flowers from my mom and grandmother’s gardens in the South. The notes of honeysuckle, gardenia, orchid, and jasmine are so heady, but again, it is not like cloying perfume.
I found the third steep was pretty much identical to the second in aroma. There was more sweetness and the jasmine and gardenia are overtaken by the tea’s natural honeysuckle and orchid notes. So even as the scented qualities fade, the base tea is delightful. The finish is honey sweet and creamy, and it lingers. I won’t lie, I motored through my sample at more or less light speed, I will be buying more of this tea for my collection, it does such amazing things to my brain. It feels and tastes beautiful, and I really do feel like royalty while sipping it.
when I was sent this tea it originally said 1999, but has been changed to 1995, so oops somewhere
I think my computer has a grudge against me personally (ok no, it also hates Ben) because it has the most god awful internet connection in my bedroom. Anywhere else in the house is fine, but in the bedroom…where I do my work…it will not connect. It is driving me absolutely bonkers!! I have finally saved enough money to buy Ben’s birthday present (it is a new computer, woo!) and was going to then save up to replenish my dwindling tea stash, but now I have to get a Wi-Fi booster instead. How annoying!! Ah well, life goes on, at least I got to use the phrase ‘I am priming my ovipositor’ today, which is something I never thought I would say, so life isn’t too bad.
Today is the last day of Dark Tea Week, it is also the grand opening of M&K’s Tea Company’s website! Previously they had an etsy store which I had great fun visiting (especially for holiday themed teas) and spent a great deal of time admiring their awesome aesthetic. Last order I placed (back when I was chillin’ in PA with me mum) I was sent a sample of Menghai Lao Tou Pu-erh (Ripe/Shou, 1999) and holy cheese doodles that was a long time ago, I also say that 1999 was one of the best years of my life until recently, seriously that year was amazing. I was going to post a photo of me from that time, but alas I cannot seem to find one, so you must all be content with just imagining me in my gothic glory. But this is not all about me reminiscing, this is about a tea from bonkers forever ago, hailing from Menghai County in Xishuangbanna, Yunnan, this tea is a real nugget of fun, no really, Lao Tou means old nugget, a result of piling while being fermented. The aroma of these nuggets is woody primarily, with secondary notes of loam, old oak wood (reminds me of an old oak cask or trunk) a forest floor, and a tiny bit of a meaty-mushroomy-savory note at the finish. This is a very woody shou, not as loamy as some.
Into ye’ ol elephant pot it goes! Not the pot that gets the most use in my collection, but it certainly might be the one with the most personality! The aroma of the nuggets (even after rinsing they are still pretty solid) is a blend of molasses, pine forest loam, oak wood, and a touch of meatiness. It blends woody sharpness and loamy earthiness really well, more balanced than the dry leaves. The liquid has a stronger savory note and a nice mineral note to join the woodiness and earthiness, it is not a hugely complex pile of notes, but it is quite tasty smelling. Happy nose!
Tasting the first steep I can safely say, this is a mellow tea. Smooth and mellow, kinda like the guy who insists on always wearing a towel and has convinced me that Old Spice is the best man soap ever. I am officially making him the mascot of Shou Puerh! Anyway, randomness aside, this tea starts off creamy smooth with notes of loam, mineral, and molasses, It then moves on to woodiness and slight sweetness. Finally the tea ends with a bit of leather and loam, it does not linger in the mouth long, but the lingering that is there is mild and sweet.
So here is the fun part, this tea can go…and go…and go…I legit lost count of how many steeps I had, but the best part is it was like drinking the same cup of tea FOREVER. I could imagine this being a real downer to some, especially if you like each steep to be a little different (or a lot different) and usually I do with some teas. Once in a while I want a tea that I can just sit with and not think, I want a tea that sits like a trusted friend and does crafts with me, plays Minecraft with me, or helps me wipe out humanity while playing Plague Inc (I am so awful at that game) It seems kinda mean to call this a background noise tea, because it is not one to have and ignore, it certainly has a presence, it is just a solid unchanging presence.
OMG I FIXED MY INTERNET!!!! I think…How does everyone like the idea of next week being Oolong week? For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2015/03/m-tea-company-menghai-lao-tou-pu-erh.html
Hey, there is snow! Yay! I love the snow, it is not a lot, but this winter has just been lousy in the snow department, clearly I should take that one guy who is selling blocks of snow up on his offer. Or not because really, that is kinda dumb. I once had a friend in Australia who wanted me to mail him snow and Oreos, I still find that immensely funny. This was back in the day when saying to your school friends that you have friends from all over the world thanks to the internet got you laughed at, or at the very least not believed, also funny to me! I love the internet, it has allowed shy little ol’ me to talk to tons of people while still being in my comfort zone, go social media!
Continuing Dark Tea week, this one is a quirky Shou (or Shu, ah, dialect) from Life in Teacup, specifically Guevera Shu. Reading Ginkgo’s (the proprietor of Life in Teacup) blog about this tea I was able to learn that he got this massive block of Shu from Taobao because he thought the wrapper was cool, and lets be honest, it is pretty neat. With a large image of Che Guevera, bullet holes and casings and the name AK-47 in bold letters, this puerh is totally metal. Gleaning a bit more info from the blog, the tea is supposedly from Bulang Mountain and an abandoned tea plantation (there seem to be a lot of those that get poached for puerh) and made from larger leaves, in theory this will be a good educational Shu, a way to introduce people to the fine art of ripe puerh without dealing with those really rank ones. So, how does this one smell, that is the important question! Pretty good actually, it is rich and earthy with the expected notes of loam (erring on the side of pine forest loam this time) clean soil, and some mineral notes as well. As a fun little surprise the finishing note is molasses, giving a bit of sweetness at the end.
Time to heat up the way back machine, because this was before the elephant pot was in my collection! Don’t get me wrong, I still love brewing puerh in my gaiwan(s) but using my pot just feels good, plus it helps make it super seasoned, really it is getting so dark! Anyway, rinsing and brewing time, the leaves are really earthy and pretty incredibly sweet, lots of pine sap, wet wood, molasses, and a bit like molasses cookies, which is a little odd but it smells really good. The liquid is sweet loam and molasses, there is also a tiny, tiny hint of camphor giving the warm liquid a tiny bit of a cooling effect.
Woo! This is a delightfully smooth tea on the first steep, no bite at all, just slightly sweet loamy goodness that has a slightly thick mouthfeel. There are also notes of molasses and a touch of cooling, it is neat it starts off warming and then goes to cooling. It is nothing like sheng puerh’s cooling that fills up your mouth, nose, and all the way into the lungs, it is more like taking a breath on a slightly warm day after drinking something warm.
Next up is steep two, the aroma is creamy sweet, blending molasses and pine sap, forest loam and clean soil. Not sure why pine sap comes off as creamy, but to me and my nose, we see creamy (well that went rather synesthesia-ish) The second steep starts off fairly earthy and loamy, there is a total lack of sweet, almost to the point of being savory and like mushroom soil. This changes pretty rapidly to sweet molasses and pine needles, but it does have a more dry affect this time instead of being smooth. It also has a warming, relaxing feeling that imparts a heaviness.
So, the aroma of the third steep has a new player, the notes of molasses, pine sap, and forest loam are still present, but there is also a note of malt at the finish. The taste for the third steep is very similar, the notes are much the same, starting out loamy and earthy, no savory this time, just rich earthiness. After that we get sweet molasses and pine needles. There is no mouth drying, just smooth earthiness that makes my feel very warm and relaxed. This really would be a good introductory Shu, so I certainly agree there!
For blog and photos (Cthulhu helped me with this one) http://ramblingbutterflythoughts.blogspot.com/2015/02/life-in-teacup-guevera-shu-tea-review.html
Today is just an awful, awful day. Spock has left us (oh god the tears!!) the dress apocalypse is nigh, my computer is garbage, and I think I have to break my promise to never run ads on my blog. Truly this is a dark day, I am honestly not even sure what to do with myself, the other stuff really was making me blue, but Leonard Nimoy dying is heartbreaking, I love Star Trek, heck I am even debating wearing a Science Officer’s outfit as a wedding dress when I get around to getting married. Spock might have been the first ‘Space Elf’ that I ever fell for, he is just iconic, and his death is tragic, but, at least he did live long and prospered.
So, enough crying into my cat, it is Dark Tea week still, so it is time to venture further into the fermented heart of tea with Wymm Tea’s Menghai Shou (Cooked) Pu-erh In Third Grade 2008. This tea comes from the mountains of Menghai and sits right in the middle of tea grading (seventh grade has the biggest leaves and first is the smallest) this means it is right in the middle of sweetness and woodiness. So the aroma certainly can back that up, blending woodiness and earthiness with a touch of sweet. This is definitely one of those teas that is more earthy and robust than sweet, and the presence of loam and wet wood is strong. It reminds me more of a deciduous forest than pine forest, which usually smells sweeter to me.
And into the elephant pot it goes for a brief rinse and steep, the wet leaves are very earthy, blending loam, wet oak wood, a sharp mineral note (specifically it reminds me of limestone) and a finish of pine needles. The liquid is creamy and sweet, the aroma has a heaviness like lying on a forest floor and enjoying the aroma of loam and wood washing over you. It is a very pleasant aroma, earthy and robust but with a balanced sweetness.
The first steep is very smooth, in both moutfeel and taste. I was impressed by the level of smooth, I did one of those mouth-smacking ahhh moments and just had to lean back in my chair and enjoy for a moment. The taste notes blended earthy notes and sweetness to an almost perfection, notes of loam and wet wood with caramel and pine sap, like I said, it was very smooth.
Take two! The aroma did not change much, it has a little more loam and a little more sweetness, so basically it is the same but stronger. Like the first steep this one is crazy smooth, I feel like I should change the music I am listening to (it is Busta Rhymes, not sure he counts as smooth, though that flow is SICK) because wow, this might be one of the most smooth Puerhs I have had. The taste is still really balanced, with the previous earthy notes I get a bit of a mineral note and with the previous sweet notes I get a bit of fig. The aftertaste is almost honey sweet and it lingers for a while.
Guess what, it is time for steep three, the aroma is much sweeter this time, with notes of pine sap, loam, and honey drizzled figs, it smells yummy. The taste is lighter this time, and oddly not really sweet at all, mostly just earthy and loamy with a distinct hint of mineral at the finish. I sat with this tea for a few more steeps, it did not really change much from this one, just continued to fade. It was a delightfully smooth tea, and never got an edge to it which I really liked.
I am so close to being done with my Scourge that resisting rushing through these last steps is soooo hard!! If I rush I end up having my hand slip and that one misstep means I have to go back and redo a section, which I am sure you all know is bloody infuriating. But, I have my Reaver Gunship more or less finished (I need to use anti-shine on the bones since I want them not as shiny as the rest of the chitinous model) and I am going to have a nice photo of the beastie at the end of the blog. Plus, ugh, I think I need a break because my hands are shaky, this is not the time for shaky hands (or shaky cam for that matter!)
So, it is Wednesday, meaning What-Cha time! However it is also Dark Tea week, so I get to unveil a tea I was so hype to review: Malawi 2014 Leafy Dark Tea. Oh yeah, I finally get to have my elephant yixing really shine by drinking a dark tea from Africa! Yeah I giggled in excitement when I saw this sample stuffed in my recent (by recent I mean it was my Christmas gift to myself) order, I am still giggling a little bit, this is just one of those teas that is so cool. Made in the style of a Shou and it certainly smells like one. The aroma of this tea actually, no lies, made me cry a little, ok I like Sheng I really do, but my heart will always belong to Shou, and the reason why is because it smells like a forest floor after a summer rain, it has the smell of wet wood, mushrooms, loam, that delightful steamy aroma that a forest gets on a hot day after rain. It smells like the heavily piney forest that I spent A LOT of my time in as a teenager. That forest has been turned into an apartment complex now and I am getting maudlin, but the smell of a good clean Shou (not one that smells like a Chinese market) takes me home, and this tea is no exception. It has a weightiness to it, like I am sinking into loam and pine needles. This tea is heavenly, I want to hug it.
Into the elephant it goes! I gave it a rinse and a short steep, the aroma of the wet leaves is ecstasy, well if you are into laying face first in a forest floor, and we all know that is my idea of a perfect day. It is so rich with notes of loam, wet pine wood, and a touch of sweet cocoa at the end. The liquid smells loamy and sweet, blending pine sap and wet wood with forest floor.
The first steep starts out pretty subtle and slightly creamy in texture, and by the time it hids the midtaste there is an explosion of rich loam, pine forest and cocoa! It is so good, it manages to be rich while not being overpowering, and that cocoa note goes really well with the natural pinesap sweetness. The aftertaste is sweet cocoa and loam, and it lingers for a while.
The aroma is intensely loamy and earthy, like clean forest soil and wet wood. There is also a distinct mineral note, again it reminds me of a forest after the rain where it has that steamy aroma in the air. The taste is pretty much identical to the first steep but much stronger. The cocoa note is a little diminished, it is all earthy pine forest floor. The finish has a tiny hint of raw honey and has a great salivary effect.
So, I forgot to take a photo of the third steep, or any of the other steeps, I found myself getting tea drunk very early and just getting lost in the memories that this tea evoked, each sip took me to a forest and I was in no hurry to leave. The tea stayed strong and delicious until the 6th steep, and was done by steep 8. I did notice that even though this tea was strong and wonderfully tasty, it did not change much, it felt like I was drinking the same steep, this was fascinating and surprisingly not boring, I think because it was so evocative of something very pleasant for me. So your mileage may vary with that one, but who cares, it is a Dark Tea from Africa and that is still really awesome.
One guess as to what I am doing right now! Yep, still painting, I got more or less none done yesterday since I spent the day with Ben, it was totally worth it so no regrets. Sadly I am not sure how much I will get done today since I have a splitting headache and staring at tiny lines on a 10mm miniature is not necessarily the best cure for it, but hopefully it will clear up. If not I shall lie in bed and play games on my phone, it would be on the Xbox 360 but Ben currently has it in pieces making it hard to play anything.
I am about to introduce you guys to possibly the biggest puerh leaves I have ever had the pleasure of meeting. Yi Wu Shan Da Ye Sheng Bing Stone-Pressed (Yiwu Mountain Green Puer Cake) 2014 from Misty Peaks Tea had such epic long leaves that I was afraid they would not fit in my teapot, but fortunately they did perfectly, and I did not need to break a single one! This tea is described as a meditative tea, one to uplift or calm depending on your needs, well looks like this will be a tea I can spend the day with while painting. So, sniffing time, and let me say the aroma of these leaves is powerful, I was impressed, and let out a little maniacal giggle of excitement. One of the reasons I like drinking my tea solo, I tend to make a whole bunch of weird noises while drinking it! So, those powerful notes are a blend of sweet and savory, with notes of dried apples, hay, a bit of spinach, a tiny bit of distant floral (reminds me of fruit tree blossoms) a little bit of woodiness, and wonderful finish of camphor at the finish. I adore that camphor note, really, Sheng puerh with a strong camphor presence has become my go-to tea to drink when I have a cold, the aroma of it fills me with a sense of relief, even when I feel fine.
So after a short rinse and subsequent short steep it is time to stick my nose in my teapot and enjoy the leaves. Someone remind me that next time I review a rosy tea I need to make a ‘stop and smell the roses’ pun, I make too few tea related puns as it is. The aroma of the wet leaves is one of the cleanest smelling Sheng pu’s I have ever sniffed, not saying I have really smelled any that were dirty, but this one has a crispness to it. The same crispness that spring water and clean mountain air have, it has the crispness of home to it, which I find immensely soothing. There are notes of fresh hay and straw, cut grass, oak bark (specifically green wood rather than old dried up bark) fruit tree blossoms, a bit of dried fruit, and again a finish of olfactory cooling camphor. The liquid is a blend of honey, hay, flowers, and camphor. Really liking the flowery notes, I do not run into fruit tree flowers very often.
Well, I can safely say that this Sheng has all of the flavor notes I like in a Sheng, plus some extra bits that are awesome! It is not overly sweet and it is very smooth in both taste and mouthfeel. The tea starts out with a delicate smokiness and flowery notes, very much so a blend of apple blossoms and a touch of strawflower. This transitions to freshly cut grass and a distant note of fruit, and a finish of camphor giving a cooling effect.
The aroma of the second steep is lovely, notes of dried apples and apricots, a tiny bit of hay and grass, and a finish of honey and camphor. Let me start out by saying that wow this tea is smooth, like almost buttery in both texture and taste (unsalted of course) but leaning towards the honey sweet side, with a nice hint of apple blossoms. This moves to dried apples and fresh apricots with a slight hint of hay. For the finish there is a fairly mild cooling camphor note and a lingering honey sweetness.
Wee, time three! (If you were curious, it was around steep three when I finally finished giving all my Scourge a Drakenhoe Nightshade Shade, so tea while waiting for them to dry seems like a good idea) the aroma is so sweet, blending honey and dried apples with a hint of hay and camphor, I am amazed at how fruity this Sheng is in both aroma and taste. And speaking of taste, this steep is very similar to the previous steep, but with a bit more sweetness and apple notes, also the camphor at the end is more prominent.
So like yesterday I did my customary finish writing at steep three, but continued on with the tea up until steep eight. I am pretty sure the tea could have still gone further, but I was very tea drunk at this point and needed to call it quits, alas, I lack tea stamina, clearly I need to train more. I can say that steep four was my favorite by far, it perfectly balanced camphor and sweetness, later steeps still had both notes, but they were diminishing. Replacing them were notes of hay, grass, and green things along with a bit of smoke that cropped up ever so often very faintly. I do not say this often, but I have to get myself a cake of this tea, usually I just want samples of Puerh because that stuff is a commitment, you do not just buy Puerh, you become friends with it, and I want to become friends with this tea. I want us to go on shopping dates and have long conversations, it just made me feel so good after drinking it that I need it in my collection.
For blog and photos: Yi Wu Shan Da Ye Sheng Bing Stone-Pressed (Yiwu Mountain Green Puer Cake) 2014