Marsh P Send Message

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drank 2016 What-Cha 'Qing Mei Shan' Old Arbor Raw Puerh Cake by What-Cha
35 tasting notes

Edit: revisiting this with more leaf and a briefer steep, I get more from it. I also suspect it will get better as it ages, so I will revise as that happens. At 5g/100ml this is earthier, saltier. I don’t have clay teaware but I suspect this tea would be great for clay.

Pale but strong, with an apple hint. Has a good syrupy feel in the mouth. The taste is not my preference but it’s definitely not bad – lots there for someone.

Flavors: Apple, Earth, Mineral, Seaweed, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 7 OZ / 200 ML
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Bio

I gave up alcohol in 2013. When my taste buds came back I discovered tea.

Scores
75+ I’ll seek this out again.
50+ I enjoyed this.
25+ Not for me but may be for some. I’ll take a cup if I’m your guest.
0+ I’ll politely decline if you brew this.

Brewing
I brew gongfu style – lotsa tea, brief brew, then into a sharing cup. It really changed tea for me after not quite “getting it” from western style brewing.

Location

Oxfordshire, UK

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