19 Tasting Notes
My new favorite (just wish it was a green tea-trying to drink more green forthe health benefits but this tea is too good not to drink!). Lovely, delicately perfume fragrance and aroma. I am on my 4th steep! I’ll be restocking this one immediately.
Preparation
At first whif, I expected somewhat of a tobacco note but when brewing, I swear I detected the aroma of boiled lobster (wishful thinking on my part?)and then once in my cup,, if this were a wine, I would say “leather”. Either way, this could become my everyday tea. I confess I am struggling to get the right water temperature so since my water was not as hot as I wanted, I let the leaves steep longer than recommended resulting in a slight tartness, not unpleasant but will be interesting to compare with a cup properly prepared.
Preparation
Interesting… I haven’t heard the lobster note before, but we all have different palates. Some of these fresh and raw puerhs have an uncanny ability to conjure up the most unique notes on the palate. I have long sat and pondered the aftertaste of this large leaf beauty, and it wasn’t until my friend declared it “mushroomy”, that I finally settled on that as the key! Glad you enjoyed it… this is a rare and prized possession in my collection too.
Looked like it was going to be a delicately flavored tea but I was wrong. Mildly aromatic yet surprisingly full-flavorful, almost strong, with a very long finish. Definately wheatgrass overtones.
On the second steep, I picked up the scent of green peas – interesting !
I started drinking puerh teas for the reported health benefit (high cholesterol runs in our family) but now drink it for the full, complex flavours and THIS tea is hearty and delicious. I admit, however, that the bouquet is not my favorite – very “seaweedy” but the flavor is bold and absolutely delicious.
Preparation
I love this batch of 2004 leaves as a starting point for entering the world of naturally aged puer teas… You can see the transformation from the more vegetal, bold raw leaves to a slightly more leathery, woodsy, perhaps earthy, palate. The word “camphor” is often used to describe this pine-like sensation in fermented puer leaves, but I don’t know what that ‘really’ means, so it’s more like camphor tastes like raw 2004 Yiwu puer tea.
