I was going to let this tea settle, but the aroma pulled me in. This tea is fragrant! The cake gives off an enticing scent of honey, warm wood, steamed greens, and heavy floral tones. I really was caught up on it. I broke off a chunk and prepared my yixing for brewing. I placed the leaf inside and allowed it to warm up. After a few shakes, I lift the lid, and I’m again enthralled by the aroma. A heavily candied texture rises into the air. I catch thick aromas of honey, wispy lilies, and caramel. I can taste a slight burnt sugar tone steaming from the pot. I imagine sugarcane, buckwheat honey, and pancakes…bliss. I wash the leaves once and prepare for brewing. Now, this tea was not bad at all, but the ’scent’sational foreplay may have gotten me a little too over-excited. The cuppa began as fresh and inviting with some lemon zest and sugarcane at the forefront. The brew soothed into a candy-like sweetness. I described the sweetness as alpine fresh, like mountain spring water, in my notes. This brew is very calm and holds only a slight bitterness. The huigan was very light and almost hard to spot. The qi began as a cooling sensation and gave slight ripples outwards from the chest. The soothing qualities were alike menthol. I enjoyed this tea, but it was very soft and very calm. Almost too calm, in my opinion. I prefer a tea with a strong back bone and some character. This is a definite crowd-pleaser, and I highly recommend it for the new puerh drinkers who wanna dip a toe in the icy sheng waters, but it is not something I would seek out. Now the scent, that’s something I could sit and sniff forever!
https://www.instagram.com/p/BHp83RBgr_y/?taken-by=haveteawilltravel&hl=en
Flavors: Candy, Caramel, Floral, Herbaceous, Honey, Lemon Zest, Sugarcane
