I really like thick, dark teas. I really, reaaaallly like thick, dark teas. The first sencha I ever tasted was the Organic Miyazaki Sakimidori from o-cha.com, a positively stunning experience from the thick cloudiness of resultant brew to the amazing grassy flavors to the absolute euphoria following, and solely responsible for inspiring my love of tea.
I had held off on trying Pu Erh for quite a while, not quite understanding how I would brew it or why it came in little blocks, but having tried all other main varieties of tea from white to black, I decided it was finally time to introduce myself to post fermented teas.
The smell of the dry leaves was funny, not quite like anything I’d ever smelt before and definitely containing some of those fishy notes I’d heard of. I first broke off a little bit of one of the little bundles and infused it for 30 seconds. I probably should have rinsed the leaves first, but regardless I was immediately impressed by the first infusion – dark as coffee, thick mouthfeel and very surprising lack of astringency. I like this tea. The flavor is very earthy, almost like a counterpart to the grassiness of the Miyazaki sencha but one layer closer to the center of the earth. I was left with a powerful envigoration after one cup, noticeably heightened with the second, and more so than I experience from black tea. Perfect after a large meal.
Definitely happy about my first experience with post fermented tea, and I will definitely consider getting more.
