This cake looks weird. it’s a very loose compression, and the leaves are black with hints of gold, it looks like a black tea cake
This is really weird stuff I gotta say it took me aback a bit, granted this is the only purple varietal sheng I’ve had, but for the first few steeps it was somewhere between a rock oolong and a sheng puer. I got citrus/apricot notes, and seafoody plumminess and sweet grass, and a lot of minerality. Smokiness entered and this charcoal roastiness came forward, with a lot of sweetness and astringency throughout, it sort of fell into this pattern of smoky, sweet, sour, dry sheng, which was still quite enjoyable, the smoke eventually fades to bring sour florals and vegetables
I didn’t know what to expect from this so I brewed in my gaiwan, I’m sure my qinzhou (young sheng) teapot would’ve helped with the astringency, but I don’t think I’d be comfortable brewing this in it, the charcoal roastiness in the middle was really potent, I wrote here in my notes that if in the future I have a rock oolong teapot, I would actually be comfortable brewing it in that.
I really like this though. I always seem to love purple teas. Anyone have any purple puerh recommendations?
*Ok so this qi just hit me like a half hour after I started drinking this wtf kinda drunk now
