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“Pair this one with Bach. And stick your pinky up. Brewed this leaf two different ways in one gaiwan. Started with room temp water at a ninja park. Cold brewing revealed a smooth mouthfeel with no...” Read full tasting note
A treasure to be savored. Made in the Spring of 2009 with leaf from 400-500 year old ancient tea trees, this earthy Shu (ripened) tea from Menghai, Yunnan consists of almost entirely hand gleaned buds. The top of the loose Shu grades, it yields a smooth and full flavor with sweet hints of dried fruit and caramel. This is a very sought after tea for real Pu Er lovers.
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Pair this one with Bach. And stick your pinky up. Brewed this leaf two different ways in one gaiwan. Started with room temp water at a ninja park. Cold brewing revealed a smooth mouthfeel with no astringency. The flavors were definitely woody and earthy. Light pine, sap, and resin. Refreshing like menthol without the menthol zap. Redwood bark and fresh mulch. There is also something familiar that I can’t quite put my finger on. The aftertaste stays with you for quite awhile. Very earthy and cooling. The cool wet aroma is woody and earthy. Wet and fresh. But when steeped hot it becomes a bit fishy in both aroma and flavor but the other notes stay the same.
