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Enjoying this tea for the second time. The first thing about this cake is that the brick itself and the leaves have a very Japanese tea appearance as far as size and texture but of course the color of the leaves and the compression is distinctly puerh. Being a sheng pu this tea brews up in a crystal clear orange color that reminds me of a maple tree changing colors in the fall… interestingly, the liquor matches almost exactly the shirt I have on today. Flavor wise it has a lot in common with a Royal Phoenix Stone Oolong that I am familiar with but obviously with a puerh twist. Heavy tones of fruit, specifically citrus, almost pithy in the first infusions. Also keeping with the younger sheng characteritics there is a fair amount of astringency. Deeper down upon aerating the liquor in the mouth there are definite fungal tones, mushroons. As always I am amazed at the variety of flavors that can be attained over different varieties, growing locations, processing and even different infusions of the same tea during the same session. This tea is one of the ones that calms me down, and makes me contemplative. It’s not a “wowsa” kind of cup but it is definitely something I look forward to drinking for years into the future. In fact I can see ordering more in the future.

Preparation
Boiling 0 min, 30 sec

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I’ve been drinking tea for about10 years now. I started out with a couple of orders from Harney and Son and some local vendors and living in Utah good local tea vendors are very hard to come by… makes me think we might need another one, maybe mine?

Location

SLC UT

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