1st impression: Roasted, caramel, grain, dried fruit. Not very sweet for a fu. Balanced woody, grainy profile. Tastes like tea, so some hong cha/black tea notes. Plenty of fungus, dark leaves. look and taste roasted. This also have the beginnings of an aged aroma/taste.

Final impressions: Some mushroom, deep forest, and mineral flavors developed. This has definitely seen some humidity. If not in storage, in processing. It brews up dark, but thin. Bright minerals take over pretty quickly.

The more I drink Moychay teas, the more I’m getting a feel for their preferred profile. Every tea I’ve had from them leans woody, with a slight sourness on the finish. That may be from their storage. They profess to store their tea in around 50%rh and 20-30C with plenty of air flow. Pretty dry for these “born-wet” teas.

Flavors: Forest Floor, Grain, Mineral

Boiling 7 g 115 OZ / 3400 ML

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Drinking tea for a while now. Really into Shu Puer, Fu Zhuan, Tian Jian, Aged Whites. Addicted to Puer, but absolutely can’t tell you why. I know this site is “dead” but it is a good way to keep track of my drinking


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