1700 Tasting Notes
First steeping smells incredibly fruity and sweet. A bit like lychee and a bit like ginseng. This by far one of the sweetest teas I have ever had and certainly sweeter even than a ginseng coated oolong I own.
The taste is certainly a surprise and not what I was expecting.
Pretty delicious, seriously, for never having heard of the company.
The concept of this tea really weirded me out at first. I tend toward the purer, non-flavoured teas, so to try something this extremely abnormal is definitely new.
I steeped it exactly as the directions on the site directed.
The smell is reminiscent of burned raisins…not a good sign as I do not like my toast crisped. Then I pick up hints of cinnamon.
The taste was hard to describe. I guess it kind of tastes like buttered cinnamon raisin toast…kind of…
It is not bad by any means, but I was a bit disappointed. The aftertaste hits the mark better than when one is drinking the tea.
Based on the lack of information I have about this pu’erh (I convinced the shopkeeper to try and get more information from the distributor), I really have very little idea where to begin. Gaiwan brewing, starting with a rinse and then 30 second steeps. The wet leaves are dark, with almost a reddish tinge to the leaves. They had the same earthy scent that reminded me of good pu’erh, but with a darkness to it, almost a mustiness.
The first cup looks a bit murky, which worries me, as good pu’erh is supposed to be bright. However, it does have a nice redness to the liquor, which is a good sign. The first sip and the second and the rest of the first cup all taste dry and sour. This is not a good sign for this tea.
I steep the tea again. The colour and aroma have not much changed. The flavour is better, not as sour, still a bit dry. But now it seems that I’m losing a lot of the good parts of the flavour.
I finish off the second steeping and decide I’m going to stop for now and try this tea again later. Maybe it would be better gong fu.