The material is a medium-light fermented tea from Menghai, made entirely of Te Ji grade. This grade is mostly pure bud with some larger leaves mixed in (technically between gong ting and grade 1). The taste is very rich with strong mushroom notes, followed by pine resin and petrichor. Hints of merlot, moss, and mineral mingle through the mouth (Mmm, yumm!) :-)
This is a great autumn tea. It's very warming and cozy!
I got this as part of their pu'er sampler. It came in one 14g chunk, easy to break up in two. It's a medium fermented Menghai Te Ji Grade pu'er, "mostly pure bud with some larger leaves mixed in (technically between gong ting and grade 1)."…Read full tasting note
The nose on this was what really got my attention, as it made me think of the aromas of a ramen restaurant with the vibrant umami aroma of nori (seaweed). The body seemed more medium while the lower-grade Ontario was full-bodied. Definitely…Read full tasting note
Gongfu brewed in my shiboridashi. The Huron Te Ji in cake form is stronger than the loose leaf variety. I would say it has more of the medium range of how shou goes. The tea yields a rich mellow brew with a clean mineral taste to it. Highly…Read full tasting note
I got this as a sample, so 5g, ~100ml, 205F, w/ 5s wash.
The initial taste I would say is /kinda/ like seaweed and umami, but very little seaweed and a ton of umami. It is quite reminiscent with the other Shou Pu-erh cakes from whispering …Read full tasting note
