I don’t have much information about this tea. I bought it in Bratislava in a tea house after trying it out. It was labelled as Shui Xian Huang Pian. I am not sure where it was grown, but it’s quite possible that it is from Wuyi Shan. My guess is that it is the leftover leaves from yancha production, processed as a sheng pu’er.
The aroma reminds me of summer in Liguria with fruity and herbal scents. It also reminds me of a very fruity sheng. In the preheated gaiwan, I can smell coffee tiramisu and black pepper in the background. The wet leaves are mostly mineral and floral smelling on the other hand.
The taste is extremely mineral, bitter, crisp and vegetal with a sweet finish. It really tastes like a sheng, but much more mineral than your standard pu’er. The aftertaste is spicy, expansive with a returning sweetness. Liquor is medium bodied with a creamy texture. Overall, the cha qi is quite body warming and focusing.
Flavors: Bitter, Dry Grass, Earth, Floral, Fruity, Herbaceous, Mineral, Sweet, Tea, Vegetal, Wet Rocks