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So, it is probably not a secret, what with my occasional rambling on Instagram and my constant painting of various undead things…I want to be a necromancer. When I was a kid I brought the class hamster back to life, so clearly I have the talent for it, and just think of all the use you can get out of well trained (and clean) zombies? They can carry things, do the cleaning you don’t want to do, there are so many uses, plus it is like recycling and who doesn’t want to help the environment? Of course what kind of tea would a necromancer want to drink?

The obvious answer is Puerh, specifically one that has some age on it, doubly so for a traditional Hong Kong stored one. So that brings me nicely to today’s tea, Grand Tea’s Raw Pu-erh Cake-Simao 1999. The reason I say this is the tea that necromancers drink is two-fold, first this kind of tea has some sweet microbial action going on thanks to being in a wetter climate, a lot of ‘wet’ stored pu can have a bit of fuzzy mold (I didn’t see any on my sample) and it certainly speeds up the fermentation. Blame Magic The Gathering and my penchant for loving the Golgari (hello green black mushroom zombies) but that is where my head goes. The other reason is the smell, the aroma of this tea is like deep earth, wet cave, a bit of swamp, wet books, wet decomposing wood, leaf mould, and mushrooms. It smells like the kind of place a necromancer would hang out, I love the smell, though I admit my brain did this whole ‘wait, you are going to consume this’ moment, which was a bit funny.

Gaiwan time, I am using my baby Sheng gaiwan since I am always leery of a new Sheng Pu hurting my guts, though supposedly the older and wetter the easier it is, so maybe the tiny gaiwan was unnecessary. After a rinse and first steep, the leaves have opened a bit. The aroma us potent stuff! Strong notes of beets, leather, wet earth, old wet wood…and a bit of swamp and medicinal roots. Specifically a bit like Valerian root or one of those nasty TCM blends I drink when I have a nasty cold, it is pleasantly pungent. The liquid is sweetly medicinal, pungent roots mixed with a touch of the herb sweet annie, there are also old books, wet cypress, and a bit of wet leaves.

The first steep is surprisingly sweet, like wet wood, sweet annie, wet leather, wet leaves, and swamp. The real standout thing from the first steep is its incredibly thick mouth and long lingering aftertaste. For the real party you need to go to the next couple of steeps where it ramps up in intensity. Strong bitter medicinal roots, beets, and wet wood with a sweetness that shows up at the finish and lingers for a bit.

Steeps in the middle are something else, I feel like I am going spelunking! It tastes like cave, and roots, and fermented soy beans. It starts to have a tiny bit of a savory quality and a thick almost oily mouthfeel. I feel as though every inch of my mouth has become a cave and this is some sort of transcendent communication with bio-luminescent fungi. It tastes old and wet, it is pretty fun!

The final steeps (and that is many steeps later) it takes a while for the medicinal bitterness to fade back to sweetness, and even the sweetness reminds me a bit of medicinal herbs and the sweetness of wet leather. There is a savory quality of mushrooms and fermented soy beans, along with wet leaves and old books. I can see this being an acquired taste, it is very earthy and wet, conveniently I love the taste of caves and deep soil, wet wood and swamp…I spent a large chunk of my younger days playing in a swamp and playing in the dirt, so this tea evokes a lot of nostalgia for me.

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2016/07/grand-tea-raw-pu-erh-cake-simao-1999.html