The cake itself fragrant. The fuzzy silvery buds are mostly intact, quite attractive, and can be easily picked off the cake. The tea has distinct notes of ripe Korean pear and honey. Later steeps reveal more interesting textures and subtle sweet/savory/nutty flavors. It’s very flowery and light with a velvety texture that may evolve with age.
My ever expanding list of obsessions, passions, and hobbies:
Tea, cooking, hiking, plants, East Asian ceramics, fine art, Chinese and Central Asian history, environmental sustainability, traveling, foreign languages, meditation, health, animals, spirituality and philosophy.
I drink:
young sheng pu’er
green tea
roasted oolongs
aged sheng pu’er
heicha
shu pu’er
herbal teas (not sweetened)
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Personal brewing methods:
Use good mineral water – Filter DC’s poor-quality water, then boil it using maifan stones to reintroduce minerals。 Leaf to water ratios (depends on the tea)Washington, DC
