Thanks for the sample derk, I am going to end the decade with a tea unlike any other in my current stash. I have no idea how old this tea is, but it’s safe to say it’s quite old, possibly older than I am. The leaves look and smell like decaying autumn leaves (in the later stages of their decay) mixed with somewhat bioactive soil. Throughout the session, the aroma gets more and more cavernous.
There is not all that much I remember about the taste. It was mineral, spicy, mushroomy and very earthy. The aftertaste is sweet and cooling, but again doesn’t have all that much beyond the earthiness. Texture-wise, I found the tea very nice – slick and buttery although not too thick. However, one of the main takeaways for me is the cha qi, which I found interesting. It was very strong, but not at all aggressive. I would describe it as grounding overall, but the session came in three stages, mimicking the music selection (in brackets) – 1. primal (Amenra), 2. hypnotic (Burzum), and 3. meditative (Basinski).
Song pairing: https://www.youtube.com/watch?v=1NZRzIVURvI
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Yeah, the cha qi and texture of this leaf are exceptional. I wonder if what you refer to as the cavernous aroma is in part due to the tea likely being stored and aged in a man-made cave.
Idk if I’ve linked to this before, but it’s worth a read: https://www.sfchronicle.com/food/article/Steeped-in-controversy-Marin-tea-guru-in-the-11958381.php
Yeah, the cha qi and texture of this leaf are exceptional. I wonder if what you refer to as the cavernous aroma is in part due to the tea likely being stored and aged in a man-made cave.
Idk if I’ve linked to this before, but it’s worth a read: https://www.sfchronicle.com/food/article/Steeped-in-controversy-Marin-tea-guru-in-the-11958381.php