“Full disclosure: My sense of smell is not functioning at 100%, today. I read a description on another tea vendor’s website, and he described the tea’s profile as smelling like cannabis. Bingo!...” Read full tasting note
This tea is picked in the autumn of 2012 and pressed into cake in the spring of 2013, and the teas picked in the autumn can also be called as “Gu Hua” or “Dao Hua”, which is the origin of this Daohua Xiang tea. This tea has been stored in Lincang city under dry storage condition, which means that the Pu-erh cake is natural fermentation under the environment of moderate temperature and humidity, ventilation and fresh air and does not absorb moldy odor or any other unpleasant bad odors, which will greatly retain the original flavor of Pu-erh teas.
The taste experience of this tea can be divided into 3 sections. The first two steeps taste weak. From the third to fifth steeps, the raw Pu-erh taste appears, and the astringent taste stays longer on the tongue, and even becomes sweetish and mouth-watering afterwards slowly. However, from the sixth steeps, the bitterness will be weak, and the first feeling while drinking is sweet, followed by a little bitter soon covered by mouth-watering sense. Overall, this is a raw Pu-erh cake with enough raw Pu-erh taste.
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