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I’ve heard stories about this tea, so I was excited to finally be able to try. The cake has a Menghai appearance. Being so, an array of long twisted pale green moacha loosely compressed. The cake gives off a slight fruity and vegetal aroma. I broke off a chunk and placed in my warmed yixing. The scent deepened into fruity damp oak scent; there was a slight camphor or eucalyptus background. I washed the leaves and got ready for the brew. The liquor is a bright clear yellow. The leaves give off a sharp green and wild scent. The flavor is pure menghai. This brew gives a peppery kuwei taste that is slightly smoothed with some fruit. However, this brew grows more and more bitter. The liquor gives a prickling sensation on the tongue and makes my arms have goosebumps. I take sip after sip and feel my neck prickle. The flavor is spiced and evenly bodied. There is a slight huigan present in the brew, but it is largely dominated by pleasant bitterness. the qi is prominent and powerfully driven. It gave me quite a push. This was an aggressive energy present in this leaf. This was a good brew; however, the flavor died rather quickly. I was able to get about eight full bodied steeping sessions. The kuwei died down at about the fifth steeping. This brew was not as bitter as I expected. I was told that this was a punch to the taste-buds, and it should cause me to drawback. I might have a little bit too high of a tolerance, or I should have let this cake rest a little bit before brewing. I believe it was the latter. This was still a very good brew, and I was informed to use more leaves and prepare for a bold brew. I just may do that next time. I’m happy to have tried this tea, and I’m glad I survived the New Ameryka 2 session!

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