[Autumn 2017 harvest]
I am revisiting this little cake today. I store it like the rest of my white tea cakes, sealed with no active humidification although I did give it a bit of humidity initially with a boveda pack.
The aging is slow, but still much faster than any of my raw pu’er, as one would expect. The dry leaf aroma is a bit more muted now, while the wet leaves have some new scents of apricot, caramel and wood. The taste is more tart/fruity and less grassy overall. I noticed new flavours such as red apple and tamarind. Aftertaste is quite drying and has a distinctive caffeine bitterness. These moonlight whites tend to be fairly caffeinated and this tea underscores that. The liquor has a medium body and a smooth, velvety mouthfeel.
Flavors: Apricot, Bitter, Caramel, Drying, Flowers, Fruity, Malt, Orange Blossom, Pleasantly Sour, Red Apple, Smooth, Sweet, Tart, Wood
