Thanks, Garret, for the sample!
An initial rinse of these dark leaves reveals a very fresh, cool scent that smells like sweet dough and mineral. There’s also a nice scent of petrichor, the smell of the air when it rains. A very faint hint of vanilla whispers by.
The first infusion brings out more aromas, this time of sweet cocoa and hooka smoke. The infusion is a gorgeous dusty rose color. The flavor is very delicate and sweet. It doesn’t have the mustiness of a lot of ripe Puer teas. There’s a cooling sensation or hui-gan that stays in my mouth long after finishing the sip.
After the second infusion, not surprisingly, I’m getting rose on the nose. I felt something very “rosy” about this tea. Apparently it’s not just the color. By this infusion, the brew is a deeper color, reddish. The flavor is not as sweet this time. It’s got a bit of wood or leather quality to it now, but it is still very smooth and enjoyable. It really leaves a lasting taste in the mouth. There’s a very buttery flavor that coats the gums. You can lick it off of them and taste it very distinctly, an interesting quality I’ve never noticed in a tea before.
The third infusion is rich and again somewhat sweet. It’s mellow. This is the cleanest tasting ripe Puer I have tried.
I pushed my 4th infusion a little bit longer to see what this would taste like with a stronger brew. I’m not noticing anything different. It has consistently good flavor. In fact, I think it tasted better when brewed a bit more delicately.
This is a very enjoyable Puer tea and a milder one. Some ripe Puer tea I’ve had that was mellower tasted bland and uninteresting, but this one is truly relaxing and shines in its subtlety. This is exactly the right kind of tea I’d need to relax after a long day.
Flavors: Mineral, Pastries, Petrichor, Vanilla