I received this wonderful gift from my Aunt, who purchased it from Still Mountain Teas in Nevada City, CA.
I will be visiting California in mid June so I do hope to stop by this shop when I am there.
Moving onto the tea.
The toucha smells like a typical shu pu'erh.
Leather is the dominant aroma.
The fruity citrus notes stay subtle.
I crumble the tea and the tangerine shell into my gaiwan.
The aroma of the brew is slightly malty, almost like a black tea (yunnan) with a small herbal note.
The liquid has a bold mushroom taste with a lingering tangy/tart aftertaste.
It is quite zesty, with a velvet smooth texture.
The richness of this tea is enjoyable.
A puckering aftertaste sets in at the last moments.
Zest stays. Leather is brought out.
I like more of a leathery taste in shu pu'erh, as opposed to a damp soil shu.
This infusion is much sweeter than the previous.
Zest stays. The variant in this brew is a taste that reminds me of tree bark.
The earthy qualities vanish.
Lemon grass and chamomile are detected.
Strange for a pu'erh.
The zest is still present.
The tea is coming to a close.
The final movement is simple.
Zesty sweet water.
I quite enjoyed this tea.
Shared with family, it was even better.
Nuances of Tea Classification
1 day ago