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“Two years later, really? Dry chunks smell like sour cream chocolate cake. In the mouth, a lot of meaty mushroom on top of that smooth, oily-mineral-earthy-tobacco and leather today. Cold basement...” Read full tasting note
“This tea is good. It is sweet with a lot of fermentation flavor in the early steeps. This is a quality tea. This is good because I have a lot of it. Its sweet flavor in the eighth steep is...” Read full tasting note
Composed entirely from wild arbor fermented spring 2012 tea leaves from Bu Lang Mountains of Menghai. 3000 kilograms of was gathered from the spring 2012 harvest and fermented by a tea master in Menghai town for 48 days.
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Hai Lang Hao (Yunnan Sourcing)Two years later, really? Dry chunks smell like sour cream chocolate cake. In the mouth, a lot of meaty mushroom on top of that smooth, oily-mineral-earthy-tobacco and leather today. Cold basement concrete. Little bit of dates. Maybe the ‘nutritional yeast’ I had previously described transformed into that mushroom. Two twenty second rinses because the once-rinsed chunks do have some leftover fishfunk that I didn’t mention in the previous note.
This tea is good. It is sweet with a lot of fermentation flavor in the early steeps. This is a quality tea. This is good because I have a lot of it. Its sweet flavor in the eighth steep is reminiscent of dates. It’s young to develop this flavor but it’s sweet in later steeps. There was little bitterness to this tea even in the early steeps.
I steeped this eight times in a 170ml teapot with 10g leaf and boiling water. I gave it a 10 second rinse and steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec.
