Moving on to blind sample D
This sheng puerh has a meadowy, plummy date aroma to the dry leaf, strawlike with a rich fruity sweetness. Warming brings a sharp tang like dried cherries and prunes. Rinsing turns the leaf more pungent with eggplant, olive, osmanthus and marshmallow root.
Aromas and tastes are consistent throughout steeps. On the nose I get strong notes of grilled peach and grilled eggplant, wet hay. In the mouth, the tea has a deep, rich taste up front of hay, purple flowers, marshmallow with a citrusy feeling. The body is viscous and soft with a bitterness that is not so well integrated. It does linger and is a bit intrusive right now but I think it will complement the tea as it transforms with age (if it ages well – I think this might be a sheng subjected to new methods of processing as there is some visible oxidation and prominent aroma). Burps early in the session, no stomach discomfort.
This leaf has enough strength to last several infusions but I did lose interest at some point and didn’t steep it out. The way the tea presents its character and bitterness up front, along with its energy, has me thinking this is bush tea or young tree. Also, the leaf has a thin, flimsy structure, but I do see a few fat, chunky buds that look like they’re from a different pick. Processing isn’t the best – plenty of scorch marks. A difficult to describe intensity moves through my body that has me thinking Menghai region but I’m definitely not confident in that assessment.
It’s actually a decent tea but not my jam. I think I’ll brew up the remainder of the sample as iced tea.
One more blind sheng sample to go!
Flavors: Bitter, Cherry, Citrus, Dates, Eggplant, Grilled Food, Hay, Lavender, Marshmallow, Meadow, Olives, Osmanthus, Peach, Plum, Prune, Pungent, Rich, Soft, Straw, Violet, Viscous
Your observations blow my mind. I want to be as knowledgeable as you!
Heh, thanks. The more I learn from my Puerh Armchair, the less I know.