Finally getting around to the Chawangshop teas I purchased maybe 3 years ago.
An exploration of Mengsong pu’er. The Mengsong here is blended with Jingmai material.
I’ve been nursing this over the course of the day since past experience with Jingmai teas has often left me feeling spun. It’s been forceful yet kind.
The tea makes its first impression with a cooling eucalyptus overlay. Stonefruit and citrus tones. Deep, and buttery-cooked-plum sweet. The sweetness is moderate, not as rich as Yiwu teas can be. Underlying astringency becomes more pronounced but never out of control. Initially, it lacks bitterness but it develops at an adequate pace. Like the astringency, never out of control.
Maybe this tea gets its punch and strength from Mengsong, but the flavor profile reminds me more of Jingmai. The aroma is developing and the liquor is pouring a brownish-orange color. The dry leaf is darkening. It seems like it was pressed medium-tight but water loss has made peeling layers off an easy task. This is a solid tea. Nothing amazing but for where it is in its age, it’s doing mighty fine :)
Flavors: Astringent, Bitter, Butter, Citrus, Eucalyptus, Fruity, Peat Moss, Plum, Smoke, Stonefruit
