This was an interesting tea to come across.
A woman who I befriended at the tea classes (STI) was handing out samples to everyone.
I wasn't going to miss out on an opportunity.
I am not quite positive, but I do believe this tea to be a Sichuan Fu tea brick.
But due to my lack of knowledge, I will still consider it a mystery.
If someone has any thoughts on what it could possibly be, please let me know.
On the right; the tea still in its brick form. On the left; the tea after I broke it up a bit (only half of the chunk).
The brick smells very faintly of seaweed atop a pile of damp leaves. It has quite an earthy quality to it.
On the nose are the damp leaves, with a side of mushrooms, or some form of earthen fungi.
On the palate is a slightly charcoal taste. It is very savory, almost salty.
The profile is consistent with the former, except at the end, an extremely sour taste puckers the entirety of my mouth. Interesting sensation.
A wonderful malt is brought about that pairs well with the salty aspect of this tea.
This is to be my favored infusion.
This one surprised me.
I taste a strong copper quality. It is a penny in liquid form.
This is when I decide to stop this tea.
It is not a bad tea by any means.
Maybe it just does not do well with gong fu brewing sessions, or it could be that this tea is usually (traditionally) brewed to a concentrate and mixed with salt and yak butter.
It has qualities of both a black tea and a pu'erh tea.
So I do not know what category to place it in.
If anyone has any insight to this tea I would love to know!
Taiwan Regional Teas: Baozhong
2 days ago