This is a mystery tea.
While taking the Pu'erh class offered by STI, they had a drawing to give away samples of teas that had been tasted in the class for evaluation.
I happened to win one of the teas.
It is a sheng pu'erh that was formed in bamboo.
It has almost a year of aging in my cupboard.
The dry leaf smells of light honey and camphor.
A bamboo scent is present as well, but that was expected.
The first infusion has aromas of tobacco with a slight honey kick.
It is sweet and quite mellow. Camphor shows itself alongside white pepper.
it gives the tea a nice edge.
The second infusion;
White pepper is powerful in the scent.
The liquor tastes slightly bitter, with a bit of tobacco spliced into the mix.
Bitterness is decreasing and gives way for the white pepper once again.
Fruity notes are displayed in the fading taste of the tea. Apples / Pears.
Honey is dominant.
A chalky astringency comes out.
In gathering information on pu'erh, I would say that this was not made of high quality maocha.
The bitterness in the mix shows that trait.
Not by any means bad, but not the best quality.
Even in my limited pu'erh knowledge, I know good quality when I taste it.
The chalky astringency was a new sensation for me as well.
It is almost like the whole of one's mouth is coated in powder.
I actually enjoyed it, being so new.
There are a few other sheng's and shu's that I will be reviewing in the near future.
Hope you follow along.
Tasting: Origins Tea Wen Shan Bao Zhong
6 hours ago