This brick is the last part of my purchase from Pu'erh Shop.
I seem to be on a trend with 2006 pu'erhs. I have another cake to review after this one and it happens to be 2006 as well.
So far it seems to have been a time for good bricks and cakes to be produced. I haven't tasted an awful one yet.
This is a landmark for me, as it is my first encounter with a CNNP cake. In some cases that can be good or bad, so it seems. There is much information floating around about CNNP cakes that I have been trying to make sense of. I understand the basic concept of the government control, but everything else is a bit ambiguous.
In my basic understanding of the recipe number, in this case being "7581," the first two numbers indicate the year that the recipe was made. In this case, 1975.
The second number denotes the grade of leaf that was used. That being said, the grade only refers to the size of leaf, not the quality. This brick's grade happens to be 8.
The last number is the factory number, under the CNNP regulations. The number 1 on this brick shows that the factory where it was produced was Kunming.
The brick is not as heavily condensed as it looks. It actually pries apart very nicely with just a butter knife. I have not upgraded to a pu'erh pick or knife yet, but that will be fixed sooner or later. Purchases are unpredictable for me, seeing as I am a college student and I always regulate my money pretty carefully.
The dry leaf smells of nuts, leaves, and wood.
Imagine walking through a deciduous forest and taking a deep breath...That is how this tea smells. It is very different from other shu pu'erhs I have cross paths with.
There is no damp, musty dirt aroma from these leaves at all. I presume this was a dry stored tea because of this.
The nose of the liquor was full of surprises and unconventional characteristics.
The same forest smell was there, but now imagine that you are walking through that deciduous forest after a good amount of rainfall.
Damp logs and wet, piled leaves are what come to mind.
The curve ball: sweet cinnamon rolls.
I breathed in the scent again just to assure myself that it was not being imagined.
This trait definitely stands out from other shu pu's.
The taste was, not surprisingly, full of more surprises.
A creamy, velvet liquid flooded my taste buds and proceeded to coat my mouth.
Sweet raisin and sassafras were presented to me.
They were thoroughly enjoyed for the next 7 infusions. Those tastes and textures maintained their consistency throughout the session, only dwindling after the 7th infusion.
A lingering wheat aftertaste left my mind pondering on this tea for quite sometime.
With a full stomach and a very pleasant feeling, I leave you to enjoy a session of your own!
A Tea-Infused Chili Recipe
2 days ago