Category: Dark Tea

#TodaysTea, #今天的茶 – Autumn, 2006; var. big leaf; Mengku Rongshi Tea Co., Mengkuhe Village, Shuangjiang Autonomous County, Lincang, Yunnan; wild arbor leaves only, #rawpu’er process, aged pressed cake;

Infusion: 5g in 150ml gor 30-90sec.@95deg. C

Dry leaf aroma: woody, earthy, faint hints of sweet spice;
Wet leaf aroma: damp forest, fresh mushrooms;
Liquor: pale golden colour, with a spicy, cinnamon-like aroma;
Mouthfeel/Taste: better easing to sweet, fresh, stimulating, astringent, moderately viscous, metallic minerality, salivating;
Flavour: longan, tannic, black walnuts, vague hint of tamarind sourness in the finish, and a mild, late, lingering suggestion of licorice in the aftertaste;

Opinion: An earthy, complex Tea with pronounced minerality, and lingering presence.

#TodaysTea: At my son’s tennis tournament – Dragon Ball Pu’er from Yunnan. Steamed aged cake, hand pressed by myself, into a ball in Shanghai in 2019.

Dry leaf aroma, dank, forest floor, dry, woody
Wet leaf aroma, hints of honey and sour candied fruit.

Tea aroma is fragrant, hints of honey, longan, and cantaloupe.

The taste of the first wash to wake up the leaves is intensely bitter with a touch of liquorice and longan, the mouthfeel is thin to moderately textured, with a light astringent, mouthwatering finish and a hint of sweetness. With the first and second steepings, the bitterness is less pronounced.