First and foremost, this name makes me giggle. Enough said.

The dry leaf is incredibly small. It looks like a broken, tippy tea.

The scent from the dry leaf is that very typical deep, earthy, loamy, mushroom smell.

The scent from the wet leaf is, as with some others I’ve reviewed, like an unpainted wooden cabin or shed, very dusty, that has absorbed a lot of heat energy from the sun. There is a smell that goes with this and you either know it, or you don’t.

The scent from the cup is more like the dry leaf than the wet. Always fascinating when that happens.

The flavor of the liqueur oddly subtle, given the above. Porcini mushroom and wet stone with a surprisingly swift finish. Almost nothing lingers here except the aroma.

This is not nearly as fascinating as the two pu-erh I got from CS, but then, it wasn’t nearly as dear, either. This is priced to be a daily drinker if you’re into pu-erh the way I am.

Preparation
Boiling 5 min, 0 sec

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I am rarely, if ever, active here. But I do return from time to time to talk about a very special tea I’ve come across.

You can hear the music I compose here:
http://jimjohnmarks.bandcamp.com

I have a chapter in this book of popular philosophy
http://amzn.com/0812697316

I blog about cooking here https://dungeonsandkitchens.wordpress.com

I blog about composing music and gardening here
http://jimjohnmarks.wordpress.com

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