“Trip to Changtai, vol. 6”
Taking trip another way, I just faceplanted into a puddle of pond-stewed decayed wood and leaves. I swallowed a few mouthfuls and picked up camphor. The camphor alone kept me going for a few more steeps. I just couldn’t let myself lie in that puddle, so I did what you do when you think somebody nearby has glanced your folly. Get up, nonchalantly look around and brush yourself off. And dump the leaves in the compost.
It oversteeps really well, though, and pours very dark and a bit murky.
Looks like it’s Jinggu material. Now I have one point of reference for how Jinggu teas age. Don’t much care for Jinggu to begin with.
Flavors: Autumn Leaf Pile, Baked Bread, Bitter, Black Pepper, Camphor, Decayed Wood, Forest Floor, Nuts, Peas, Smoke, Spicy, Tangy, Vegetal, Yeast