I cannot recall where I purchased this specific bing, as it was a while ago. Although I did happen upon the same tea being sold at Norbu Tea.
I will not go into the science of the meaning of purple leaves. Look it up on Google if so interested.
This tea is from the Haiwan factory in Xishuangbanna. This tea has many memories for me, as it was my first sheng pu'erh cake that I purchased. Learning how to brew this tea was trial and error for quite a while as I tried to find my bearings.
The dry leaf smells of tobacco, chocolate and some form of foliage. I cannot put my finger on what vegetal smell arises from the leaf.
The aroma of the liquor is exquisite. There are scents of roasted nuts, savory qualities and a sort of "well-seasoned" smell.
In the taste there is watercress up front.
When I let the liquor sit on the palate for a while, a brothy quality shows.
There is a distinct meaty, protein taste. The closest description I can conjure up is a thick slice of smoked bacon.
It is not a bad quality, just intriguing.
I have never tasted bacon in a tea.
When I think of tea, pork usually is not on my list of descriptors.
The endurance of the hog related qualities is unshakable. It lasts for quite some time!
Astringent, smoky notes appear in the latter infusions of this meaty tea.
It is a very warming tea, as I start sweating within the first few cups.
The more I drink the tea, the more I come to appreciate it and enjoy it.
Rummaging through the wet leaves, I spot a few surprises.
The above picture is of two infused tea buds. I have never found buds in a tea before.
Always search your leaves. Sometimes it tells you more about the tea than anything.
Adapt your brewing to the tea
1 day ago