Yi Bang Cha Ma Si

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Recent Tasting Notes

After seeing that people were buying these cakes like mad, decided to give this one another evaluation on Saturday so I could decide on whether I’d want more of it or not. I had really, really enjoyed the mansa material that I had tried prior to this tea, and this proved to be another winner in my book.

I didn’t get too in depth with my notes (was too busy enjoying the tea, clearly…oh…and trying to be a good student), but my second session with this tea yielded a smooth, slick, stone fruity liquor that left a syrupy aroma clinging to the cup. I steeped it out throughout that day and into the next, and I also finished up the leaves from my first session during the weekend.

In the end, I did decide to cake this.

Flavors: Stonefruits, Sweet

Preparation
205 °F / 96 °C 7 g
Matu

Nice! I don’t have the funds to cake any of the Toby teas atm, so still taking my time getting to them lol.

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I got a sample of this from the Curated Puerh Box 0004 and tried it twice in the past week. This note is from my first tasting.

Warmed my gaiwan for 7g of these fragrant leaves. I found the aroma a bit hard to place, but it seemed rather herbaceous. With a quick wash and flash steep, they yielded a smooth, reddish gold liquor. The flavor started out very light, herbaceous and vegetal, with a pleasant hint of sourness, and a syrupy aroma clung to the cup.

I got a distinct throat sensation off this tea, and I wasn’t able to finish this session up that day. I ended up saving the leaves and, funny enough, going back to them after my /second/ session with this tea, and found the rest of the experience to be pretty on par with that session, so my later note should provide a bit insight on this tea.

Flavors: Herbaceous, Pleasantly Sour, Smooth, Vegetal

Preparation
Boiling 7 g

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