Award for the ‘Most autumn pile/forest floor looking tea’ goes to this one.
I listened to other reviews and have had it airing out for a long time. I tried it at 1/2/4/7/10m with a hefty chunk in my gaiwan & there was a definite aged flavour, some humid storage taste & some odd fruit I cant put my finger on what it is. Oh, and autumn pile/forest floor. Also a tangy taste that was interesting..
The body and mouthfeels werent thick or heavy, there was a very very slight mouth cooling. Whatever the headfeels/qi was, it was nice. I felt nice and relaxed
For some reason my brain kept thinking this is the sort of tea you give actors in films like LoTR when you want them to get into role properly as a druid.
But while the taste wasnt something amazing (have been drinking some 10+years Mengku also today & this is a bit bland compared) I enjoyed the session. There was an odd complexity to the tang & aged taste. You seriously need to steep it for ages to get the flavour to be strong.
Flavors: Autumn Leaf Pile, Fruity, Tangy, Wet Wood
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This tea is meant to be boiled, as it is so in Tibet. I have this same brick from another vendor and mine produces so much heat in my body I can hardly stand it. Definitely a tea for harsh and cold weather for me!
Those are some long steep times! I’m glad my 25g sample is enough to try a buncha different stuff with it, including boiling and doing long steeps.
@cwyn I was going to say this needs to be boiled somehow to get the most out of it, I honestly thought that yesterday.
I don’t have this exact tea, so I cannot speak to it, but you described it the same way I would the 2003 Tibetan Kang brick I purchased from Taobao. These peaty, forest-flavored teas, not flowery oolongs, were what lead me to raw pu’er. After noticing that cooling sensation for the first time tonight, I saw your description and wondered what the cause of the cooling could be.
I’m under the impression that camphor is a terpenoid, and tea does contain these compounds. So it may well be of a similar structure
This tea is meant to be boiled, as it is so in Tibet. I have this same brick from another vendor and mine produces so much heat in my body I can hardly stand it. Definitely a tea for harsh and cold weather for me!
Those are some long steep times! I’m glad my 25g sample is enough to try a buncha different stuff with it, including boiling and doing long steeps.
@cwyn I was going to say this needs to be boiled somehow to get the most out of it, I honestly thought that yesterday.
I don’t have this exact tea, so I cannot speak to it, but you described it the same way I would the 2003 Tibetan Kang brick I purchased from Taobao. These peaty, forest-flavored teas, not flowery oolongs, were what lead me to raw pu’er. After noticing that cooling sensation for the first time tonight, I saw your description and wondered what the cause of the cooling could be.
I’m under the impression that camphor is a terpenoid, and tea does contain these compounds. So it may well be of a similar structure