A raw pu’erh for dancong lovers! Initially, I picked up on the obvious Menghai fruitiness, but then you cannot escape the floral characteristics of the tea. It is a very perfumy floral – sort of like when you can taste an old lady’s perfume as she walks by. OK, that doesn’t do this tea justice – the floral notes are terrific – but they are very perfumy and up-front. It reminded me of the floral notes I’ve gotten from a few dancongs.
Overall, it is a great balance of these floral notes with the Menghai fruitiness and an underlying mushroom broth savoriness. All of the flavors are rich and complex.
Dry leaf – Menghai fruitiness (like Juicy Fruit gum) apparent, some hints of humid storage like pond flora/sweet algae (!!!), floral notes. In preheated vessel – thick fruitiness, strong notes of peaches and cream.
Smell – Menghai fruitiness/fruit gum, peaches and cream, mushroom broth, some floral.
Taste – arrival of some fruit gum with floral perfume. Development has mushroom broth and more floral notes. Finishes with fruit gum. Aftertaste has expansive perfume floral notes.