Oh goodness this is unique. I prepared this the traditional way you’d prepare matcha, in a chawan with a chasen (whisk), got it to a nice bubbly froth. It tasted just as you’d kind of expect, very much leathery, earthy, dirty puer taste, but not dirty in the bad sense. It actually had a clean finish taste-wise, but a sort of powdery dirty mouthfeel. It’s kind of intense and dark, bitter like coffee.
While this tea is unique I almost wonder if it wouldn’t be better in some kind of interesting puer matcha latte or something. I think it lacks the complexity you get when steeping shu puer the normal way, plus you don’t get the many repeated infusions you would normally get with puer. I’m sure there’s an audience for this tea, out there… I’m just not sure who it is.
Flavors: Coffee, Earth, Leather
