I’ve had the pleasure of enjoying a tea from Misty Peaks at a friend’s tea gathering before, but this is my first time sitting down alone and brewing one myself. Thank you to the staff at MPT for sending a sample to try!
The dry leaves smell abundantly like an old forest during the wet season, hints of bark and moss, flowers, fresh green leaves and hints of decay.
The wet leaves smell like roasted chestnuts and flowers in bloom. I am brewing these in a gaiwan and gave them a quick rinse infusion that I didn’t drink. The first infusion is very clean tasting with subtle dried-fruit notes, hints of orange tree flowers, and a slightly peppery, woody finish. There’s a touch of bitterness that lingers at the end of the sip, but it is subtle.
The second infusion yields a more fruity taste, like golden raisins or golden apples, something slightly tart, then I taste wood (a friend said sandalwood, and I think this is just the right descriptor), then again a lingering peppery finish. The next infusion has similar flavors, but smoother and more clear-tasting, less lingering bitterness. The fourth infusion is even more apple-tasting and the lingering taste not so peppery, more woody.
I was able to push, many many infusions out of this tea. The stand-out quality of this Puer for me is its clean taste. While some of the flavors and the balance of flavors are a bit on the woody side for my tastes, I can’t dispute how clean this tea tastes, and the bitterness, even for a freshly harvested sheng, is very low and mild throughout the infusions.
Flavors: Apple, Dried Fruit, Flowers, Orange Blossom, Wood
