I’m trying again to love this tea, after reading some comments on Instagram about its more endearing qualities. I think the reality is that Taiwanese style puer isn’t my style. I pushed the tea harder this time and produced more plum and astringency, but it still seems a bit hollow. There’s underripe stonefruit pit astringency and spring Witch Hazel twigs, but some decided sourness as well. Chalking this up to a style of semi-aged puer which isn’t me.
Flavors: Astringent, Plums