Well, the notes on the website state that this tea will hit maturity in 2010 and peak in 2015. I have enough to try it now, and then hopefully remember to try this four years from now. The dry leaves smell creamy and smooth (I love the smell of cooked Pu’erh), and they have a bit of spice in the aroma. I notice a few stems in amongst the leaves, but the leaves are quite prettily twisted and twirled.
Rinsed, then steeped in a gaiwan for 30 seconds, the wet leaves smell even more creamy, still with a bit of spice, a bit like a nice brandy in a way. The liquor is a very bright and clear amber colour. For what it is worth, this tea looks great. I pour the first cup and sip…and sip…and sip. This tea is great. The flavour profile is not very bold, but it is delicious in its own simple way. There is even a strange hint of sweetness in the background.
The second and third infusions go by quickly as I thoroughly enjoy the simplistic wonder of this tea. I highly recommend it and give it an 87/100 on my personal enjoyment scale.
