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“Starts doughy; progresses to flat and unremarkable, except to note its black-like tannins. Meh.” Read full tasting note
2005 Mengsa raw puerh
Stored in Taiwan: These tongs were absolutely ate through. I went through each cake and brushed off the dust that was left behind the best I could. I’ll be adding photos in Discord showing how crazy it was, but if you receive a cake just know that stuff blows off easily and is 99% going to be somewhere because there tongs must of been gourmet of something…
The material is rather brisk still which blew my mind how intense it can get- very much reminds me a less sweet LFPT but don’t quote me on that. I could see this becoming something glorious when it acclimates to storage preferences.
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