When I pulled the brew basket out of the water, I smelled such an interesting aroma. Definitely reminded of thai food, which is probably the ginger/galangal.
Although I rinsed it kinda twice, I just ran water through the infuser basket, and am not sure this is appropriate. I still haven’t looked up how to rinse a tea properly. Anyhow, I’m getting a bit of a fishy smell from it. Which oddly works with the ginger/galangal, but is weird to smell from tea. Hopefully I haven’t ruined it by a lack of rinsing!
Tasty and spicy, I can taste both the ginger and galangal, but neither is overwhelming – I have to say that this is probably the best use of ginger in a tea I’ve ever encountered. There’s also a berry note, which must be elderberry. A lingering savoury flavour remains on the tongue after one swallows, which is quite nice. I can’t pick out the pu’er in here, but it’s obviously tying everything together. Once I have a better idea of what straight pu’er tastes like I might be able to say a bit more as to that aspect.
Overall, I’m finding this to be a very savoury, interesting tea. The spicing is very well done, with everything blending together perfectly and nothing sticking out or overwhelming the rest. Definitely would help with a craving for thai food, imo. Probably not something I’ll keep in stock, but a fabulous tea to have tried!
ETA: Second infusion (same parameters): A little weaker perhaps, but the spices are all present and I can pick up the pu’er now (possibly because of a bit of an oversteep – it may have had more like 3.5-4 minutes as I got confused when the timer went off and thought I had water in the microwave… yeaahhhh). Still smells a little fishy, but it doesn’t carry over to the flavour. Just makes me think of fish sauce here though (as I said above, it works with this flavour combo).