15g sample. Notes from across multiple sessions.
Soy sauce and ginger dry leaf. Mothball wet leaf. Nice sandalwood, spice, and cola in early steeps. 4th steep has some cooling menthol. Gets more savory and herbal in late steeps, with dryness. Finished with used coffee and cacao husks. Some warming in the belly and light drunkenness.
I think this tea offers me a bit of confirmation bias against Hong Kong style storage, as I’ve had a number now and never fully loved them. This one really puts me off with the mothballs. It’s obviously good tea, but it’s just not to my taste. And that’s okay, considering that I know I enjoy Malaysian and Taiwanese stored aged sheng.
Flavors: Ginger, Herbs, Spices
Preparation
205 °F / 96 °C
0 min, 15 sec
5 g
2 OZ / 65 ML
