Big thanks to TeaBrat for this sample.
This stuff smells like heaven. There’s this wonderful sweet citrus scent to the brewed leaves, or maybe it’s the smell of spiced apples. It’s accompanied by notes of cinnamon stick and pine. This stuff smells like the potpourri smell you catch walking into some quaint little craft shop. It’s nostalgic.
Being made from Ya Bao, the infusion is rather pale, just a hint of yellow. It’s also slightly cloudy, which isn’t uncommon for fermented teas. The flavor is really unique. It has a bit of a smokey and peppery finish, but the main presence in the sip is like a cinnamon-apple peel kind of taste. It’s got a creamy body to it.
The second infusion of this got a little more strong in flavor. It’s got the tangy Sheng Puer vibe now, reminding me less of loose un-aged Ya Bao and more of Sheng. There’s a fizzy quality to this tea. It’s really nifty. In later infusions the smokier qualities emerge more. There’s a lemony tartness to it that I didn’t really think about at first, but after reading other reviews and tasting some more, it’s undeniable.
Flavors: Apple Skins, Bark, Cinnamon, Lemon, Wood
