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“Grabbed a sample without looking at its description. No idea what I’m getting into here. 1st impression: Aroma is on the earthy/bakery side of ripe. Some vanilla and roots. Something sharp in the...” Read full tasting note
Shu Puer «Wuji» («Fifth grade») from Menghai County, harvest 2017.
357-g teacake of medium density, broken effortlessly with fingers into brown flagella of twisted leaves with thin cuttings and reddish tips. The aroma is restrained, woody and nutty. The infusion is transparent, dark reddish-chestnut.
The bouquet of the ready-made tea is mature, nutty-and-woody, with notes of autumn leaves and spicy herbs. The aroma is deep and warm, spicy-and-woody. The taste is rich and velvety, sweetish, with spicy nuances and a slight bitterness in the aftertaste.
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Rishi TeaGrabbed a sample without looking at its description. No idea what I’m getting into here.
1st impression: Aroma is on the earthy/bakery side of ripe. Some vanilla and roots. Something sharp in the background. It brews really light to start. First thing I get is an earth medicinal root character. Think unsweetened root beer, but with forest floor. Kinda weak on the brew. going to have to push it more.
Drinking thoughts: Pushing it gives it a hint of bitterness and leather. No big changes. Very little in the way of flavor on this one. The texture is at least ok. I bit oily. There are FuZhuan levels of stems in this cake. No discernable body effects.
Negatives: Bland, weird sharp metallic note in the background, very meh. Positives: Inoffensive, oily/lubricating texture.
I’ve had this sample in my pumidor for 2 weeks, which has been enough to shrug off the jet lag for other samples. Going to stash this one away for a few more weeks and see if anything change.
Flavors: Autumn Leaf Pile, Earth
