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Charcoal, caramel and stewed apples. High minerallity.

The wet leaves do have the smell of damp autumn day in the forest, wet caves and burnt paper, but the taste is super clean. I didn’t get any of the sweet stuff though. I should give it another try.

Sweet floral explosion. Incredible rich and buttery creaminess. Some lingering saltiness (that’s a first for me). And of course the egg custard. So much going on. Just amazing…

Still getting my palate used to puerhs. There’s definitely the wet earthy note. I also get the magnolia in the aftertaste, and the sweetness and the olive oil throat sensation.

Much lighter flavors compared to the Golden Earl. The bergamot essence is there but it is not the main character in this play. Incredible floral aroma and sweetness, maybe slightly fruity as well. The leaves have a very interesting anise and licorice note, but I can’t taste that in the brew. I think it would’ve made an interesting combination of flavors.

Frothy vibrant green, grassy, spinach, bitterness turns to sweetness.

Strong citrus zest explosion on the nose. The leaf is just bursting with the pleasant aroma of orange jam and honey. There’s even some minty freshness present. The leather notes are there but somewhat overpowered by the bergamot. They’re most prominent if the first seconds after hitting the leaves with the hot water. The liquor is a gorgeous deep amber color with rose gold hues. The flavor just goes on and on even after the fourth or fifth infusion.

There is the initial minerality but it’s less pronounced when you take out the smaller particles and keep the brewing times short. Apricot preserves, vanilla pudding, honey and linden blossom.

Toasted sesame, salty notes but there’s also sweetness. After the initial nuttiness the vegetal notes unfold, but more tangy sorrel rather than cut grass and spinach. Not much bitterness or astringency. Lovely green tea.

First raw puerh I’ve tried. The first two or three infusions have a very strong initial minerality with wood and leather on the nose. This tones down on subsequent infusions. For me it’s the finish that is really interesting – pronounced lingering sweetness of honey, strawberry and apricot preserves, a hint of flowers and linden blossom.