I haven’t had this tea in a while, being one of those sitting at the bottom of my sheng box. I was thus looking forward to trying it today, I have fond memories of it. I don’t think the tea changed all that much in the last year or so, although it is less bright for sure. However, what I noticed is that my previous notes about late infusions seemed to match today’s experience already in earlier steeps.
The aspect that changed the most is the aroma I reckon. I find it much more cooling, pungent and musty, but less fruity. Today, I got notes of menthol, rapeseed, perfume, bog, and cannabis; in addition to the green olives, light apricot, danish pastry, and wet rocks I already mentioned previously.
Already the rinse is quite flavourful and full bodied. It is fruity, vegetal, and mineral with a sort of sour aftertaste. Subsequent infusions are more grassy, with a floral bitterness, thick sweetness and flavours such as butter and apple. The aftertaste is very sweet and fragrant, with the same kind of mouthfeel I noticed a year ago – drying in the mouth and throat clenching. The liquor itself is very thick and mouth-watering with a velvety texture.
Flavors: Apple, Butter, Cannabis, Flowers, Grass, Menthol, Mineral, Musty, Olives, Perfume, Sweet, Vegetal, Wet Rocks
