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I am realizing I don’t have so much of this cake left by now, but still enough to keep it aging along.

At the moment, the tea has a herbal, earthy, mineral, and sweet aroma with hints of smoke and shaving cream.

The mouthfeel is biting and milky, and can get quite astringent at times. The taste is sweet, bitter, and vegetal at first, with notes of leek, butter, and pine noticeable in the first steep. Second one brings more camphor, tobacco, honey, and parsnip. Later ones are spicy, bitter, and warming. Overall, the depth of the tea seems slightly improved over its very young state.

This oolong is not particularly distinctive in any way. It offers nice baked notes without being overly roasted. Thanks to the low oxidation they are matched also with floral notes. Overall character is quite metallic, sweet, and bitter, but also quite balanced. There are flavours of baked apple and canola oil. The mouthfeel is creamy but not very thick.

I have had this cake for a few years, but I only opened it today for the first time. Until now I would always go for the 2018 vintage. At some point, I should also do a side-by-side comparison.

The tea is really well-balanced and flavourful, and has a supple and smooth texture. At this price, one could hardly ask for more. The taste is quite sweet, but with many undertones – malt, wood, bitter, floral, citrus zest. The aftertaste has strong honey and apricot notes. A pleasant experience overall.

This tea is now in a transition period, and one of its highlights is the thick and smooth oily mouthfeel. Its aroma is sweet with notes of candy and compost, while the taste is floral sweet and bitter, the latter especially in the second half of the session. There are fravours of honey, nuts, flax seeds, apple, elderflower, roasted vegetables and others. The fragrant aftertaste also bring a long-lasting huigan.

Today I prepared this one with less focus on umami and I think I like it more that way overall, especially since it gives a more balanced tea at the expense of pungency and uniqueness.

This is a very light and floral Baozhong, which I don’t mind, but can’t help to wish for more punch. The aroma is creamy and floral with notes of osmanthus and vanilla. The taste is sweet and smooth with a milky aftertaste.

A very decent Assam tea with an interesting aftertaste. Its aroma is like honey and rosehip at first, moving towards chocolate and raspberry notes during the session. The taste is quite smooth and herbaceous for an Assam tea, but has the classic woody and malty backbone. The finish and aftertaste is bitter with notes of mint, taro and other root vegetables.

This is an engaging Nepalese tea thanks to its complexity and a creamy mouthfeel.

The dry leaves smell of caramel, roasted nuts, malt, sugarcane, while the wet leaf aroma reminds me of sahlep, hay, rose, and roasted barley. The taste is sweet and toasty with some floral notes as well as flavours of milk, honey, malt, chocolate and grains.

This is perhaps the best Nilgiri tea I have had. It is very aromatic and tasty with a buttery mouthfeel and a pungent and protracted aftertaste.

The strong dry leaf smell has notes of jasmine, courgette flowers, compost, burdock, and camphor. The last one persists during the session and is complemented by meaty, vegetal, and herbaceous aromas.

The taste is savoury, floral and bitter, while the aftertaste is more spicy and sweet. There are flavours of butter, vegetables such as rapini and courgette, and various spices.