I brewed this one gaiwan style, boiling water with very quick steeps. Did two rinses like the Verdant site says to. This one smells the way it tastes to me. But let me tell you a story first.
I used to work on a farm when I was younger. Go out in the morning and take the cows out to pasture. Then go out to the fields all afternoon throwing hay bails into the back of the trailer until no more bails would fit. Take the tractor to the barn and then stack all said hay bails.
Before heading out for another run we would have lunch in the late afternoon. Typically something that was easy to make yet hardy. Homemade deer sausage and burritos were fairly popular with homemade corn tortillas. I did this for a number of years. Then one year a business decided to buy the farm. Now all that stands there is a huge warehouse that I can see through the forest from my parents house.
This tea reminds me of the days that I worked on that farm. The corn notes reminds me of the corn tortillas. There are some hay notes I get in this tea as well that remind me of working hard days under the sun pitching hay bails. Underlying all that is the subtle note of forest. Where there isn’t farms, there is forest where I live. This tea is one that brings strong nostalgia for me.
This is a pleasant tea that isn’t typically of any other puerh I’ve had. Granted I haven’t had that many, but most are rich with forest and earth to me. This one it is much more subtle, a background note, one that you may not notice if your attention is elsewhere.