“I have a method for smelling things. Breath in and out a few times, nice slow breaths, then after exhaling through your nose, stick your nose in the cup (or wherever you want to stick it), and just...” Read full tasting note
“If you take time with tea, you can learn to listen to what it wants to say. If you’re new to the world of tea this may seem like an odd statement. How can tea speak? If I said that eating Turkey on...” Read full tasting note
“SIPDOWN! Thank you terri for sending me a sample of this one. This is another from yesterday that i didn’t get a chance to log. I’m trying to get to a few of the samples terri sent me so that i...” Read full tasting note
“I purchased a cake of this during the Cyber Monday Verdant Tea sale. I have been craving pu’er for a while now, and needed something that I could pick apart at leisure while there still being...” Read full tasting note
“This well-balanced pu’er shows incredible promise in texture and flavor for its age, with juicy and savory notes . . .”
Usually, shu pu’er that has been aged less than two to three years is too rough and heavy for immediate consumption, or it is already smoothed out to the point of being boring. This exemplary young 357g shu cake exhibits both smoothness and complexity.
The wet leaves smell rich and earthy with notes of mocha and raisin. In early steepings, the raisin profile continues to grow, complemented by by spicy cinnamon notes. After a few steeps, the texture becomes even more interesting with a clean mustiness, and salty caramel notes.
The rich warmer side of this tea is counter-complimented in late steepings by an exciting coolness in the aftertaste usually only found in wild-picked pu’er with a few years under its belt. This coolness continues to grow as the tea becomes sweeter and juicier while the musty elements fade into the background. At no point in steeping does this tea get too heavy, or sour like so many young pu’er tend to do.
This is a forgiving and durable tea well-suited to drinking now, or buying a few cakes of and aging for a few years to bring out the latent complexity and depth.
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