I usually leave my ‘high end’ tea to be enjoyed at home since at work distractions seem to get in the way of great tea time. I’m glad I changed that, I brought some of this puerh with me and I’m loving it. If anything it allowed me to better savor the aftertaste since I really couldn’t do back to back gong fu.
I agree with my previous notes, sweet clean and then broth like and savory like a mushroom soup with camphor freshness and some spiciness in some steeps. BUT, since I couldn’t make my next cup right after the finished one.. I noticed that over time the aftertaste once again becomes really sweet and mellow, it is almost as if you had been drinking an well aged sheng.
Now I’m going to ‘braking’ my cakes and leaving layers of it in all the places I frequent just so I can have some then :P