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  • “Surprisingly, the dry leaf composition may have been at least a quarter small bits and near-dust. This may just be the way the cake crumbles. Despite many tiny pieces, the steeped leaves revealed a...” Read full tasting note
    68

From The Mandarin's Tea Room

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1 Tasting Note

68
207 tasting notes

Surprisingly, the dry leaf composition may have been at least a quarter small bits and near-dust. This may just be the way the cake crumbles. Despite many tiny pieces, the steeped leaves revealed a unique blend of very large leaves, small buds, and bits. The wet leaf aromas were swirling, complex, and shapeshifting. Rinsing brought a bevy of damp moss, wet bark, agarwood, decaying leaves and trillium blossom. Lots of dew. The first full steep ignited a resin-inspired forest fire. Further leaf aromas came with damp, wet rocks and further forest floor detritus. Flavors were seemingly light. Initially, I got a lot of cooked tomato out of it, but the flavors eventually developed into an enjoyable array of fresh mushroom characters, stemmy, woody, and with distant umami.

Unfortunately noticeable was a suffering texture. Slick, soapy, and with a soup nose of slight pool, the effect of chlorine came through, despite a hard boil of the water. It dampened the experience of the first steeps and clouded the liquor aromas. Redeeming the unfortunate damage I did to the tea, was the fact that it brought on a quick, warming, and rising qi. Soft, but direct, my core warmed and my head floated as the tea coursed through me. I sit now, pleasantly relaxed, and centered in a warm, autumn sun. *Look for an update on this tea soon, when I can enjoy it with filtered water.

Full blog post: http://tea.theskua.com/?p=257

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