Wow! This is a truly delicious tea, and the description by Yunnan Sourcing is spot-on. The aroma is heady and I can immediately sense its assamic descent. Taste is rich, malty and sweet, like stewed stonefruit. Some astringency arose in the second steep, also greatly enjoyable. I’ll buy more for sure! Steepings #3 & 4 were 12 hr later and also satisfyingly tasty.
Pan-American: Left-coast reared (on Bigelow’s Constant Comment and Twinings’ Earl Grey) and right-coast educated, I’ve used this moniker since the 90’s, reflecting two of my lifelong loves—tea and ‘Trek. Now a midwestern science guy (right down to the Hawaiian shirts), I’m finally broadening the scope of my sippage and getting into all sorts of Assamicas, from mainstream Assam CTCs to Taiwan blacks & TRES varietals, to varied Pu’erhs. With some other stuff tossed in for fun. Love reading other folks’ tasting notes (thank you), I’ve lurked here from time to time and am now adding a few notes of my own to better appreciate the experience. You can keep the rooibos LoL! Note that my sense of taste varies from the typical, for example I find stevia to be unsweet and bitter. My revulsion to rooibos may be similarly genetic.
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Photo with Aromatic Bamboo Species Raw Pu-erh Tea “Xiang Zhu” by Yunnan Sourcing, which is most definitely aromatic!
Chicagoland-USA
