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If you want to develop a palate for certain teas or terroirs you really have to stick more so to that grouping. When you wander too much your palate really can’t pull the distinctive notes that it needs to. Or at least that is what I’ve found. In order to determine the subtle differences you really have to batten down the hatches. But it’s difficult…. because I want to try all the things! This has been sitting for a while. I keep meaning to try it but I’ve been on a Japanese tea binge. I am glad though that I seem to be tasting some subtleties that I thought I would miss. This is a nice one.
Dry aroma: Strong ‘typical’ pu er aroma. Dried, aged wood. Slight cherry wood.
Dry Appearance: Tightly twisted but more of a smushed and pellet appearance. Some stems. Dusty. Dark brown.
Quick rinse.
Wet Leaf aroma: 1800s house. I love that scent. Slight smoke. Sweet and leather.
Flavor: Cream. Dark wood, smoke. Old wood in an old house. Makes me want to hope on Ancestry! Its my other passion.
Mouth feel: Smooth with a slight astringency
After tasteCharcoal wood.