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Pu-erh Tea by The Mandarin's Tea Room
Dry Leaf Aroma: Woody, dry bamboo, dry shitake, sweet aroma
Wet Leaf Aroma: Complex Woody, camphor, linen, leather and full
Body: Chewy, Rose talc perfume, aged plum and camphor
Finish: Talc! Old time cosmetic foundation! Bitter sweet chocolate, still camphor with more bite. Clean and clear, hint of mint finish (maybe this is the reason of breaking down the camphor characteristic). Numbing persisted. Complex and Nostalgic. Full (dense) and Alluring.
Qi: Warming and Alluring
It’s fun when the seller’s tasting notes are sufficient enough. I can just be quiet and enjoy the tea.
Unfortunately, though, I’m becoming spoiled by these high quality, relatively expensive aged teas. Like anything else; if you’re going to do something, do it right.
This is one of the greatest examples of wet stored (HK) puerh that I have ever tried. There are many different characteristics of this tea that make it one of the best such as the aged plummy taste, extremely thick and gluelike mouthfeel, Hui Gan (after-sweetness), and of course the Cha Qi is very strong and balanced. However, one of my personal favorite characteristics of this tea is what’s called the granny face powder taste (MTR owner’s own term I believe) which reminds some of talcum powder and is a sign that you are drinking an antique of a puerh that is of the highest quality!
Cheers,
Nick-
