My sample arrived with leaves largely intact with a fresh sweet scent. Brewed leaves have a musky floral sent, kind of like raw crystalized honey. The tea soup is a clear pale yellow.
I found this tea to be much more subtle and gentle than expected. It has those characteristic Mengku florals, nuttiness, bitters, and pungency, but more subdued that the 2015 YS Da Hu Sai, for example. It’s very pure and refreshing, nicely thick, and quite active in the mouth and throat—I got tingly and numbing rather than creamy.
This will probably improve in a few years, I think. Floral notes here are more savory than sweet. Fantastic energy in here as well. I’ve learned that Mengku-like teas have a cha qi that, for me, are more cerebral than other regions. This is very pleasant to drink now, but I think waiting 3-5 years will give this tea the time it needs to reveal its potential.
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I feel the same way about the musky and lack of cream. Strong qi+ strong mouthfeel+ balanced flavors= strong persuasion to purchase.
Yes, I do find something intriguing about this tea, but alas, I’ve pretty much spent my tea budget for the year… I later learned this is technically Xigui tea as Bang Dong is right next door.
I feel the same way about the musky and lack of cream. Strong qi+ strong mouthfeel+ balanced flavors= strong persuasion to purchase.
Yes, I do find something intriguing about this tea, but alas, I’ve pretty much spent my tea budget for the year… I later learned this is technically Xigui tea as Bang Dong is right next door.