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“Got a sample of this from the folks at the Mem Tea Imports tasting room in Somerville, MA. Beautiful leaf structure on the raw tea, clearly made from a higher grade, smaller leaf size and not...” Read full tasting note
A black (shu) pu-erh from Yunnan, fermented and compressed into a traditional bingcha shape in 1999. An initial rinse of the leaves uncovers a mellow, dried apricot aroma; the flavor is lightly sweet and velvety, with a note of mint. Smooth and drinkable now, it will increase in complexity with age.
Tasting Notes: light, apricot, velvety
Year of Production: 1999
Company description not available.
Got a sample of this from the folks at the Mem Tea Imports tasting room in Somerville, MA. Beautiful leaf structure on the raw tea, clearly made from a higher grade, smaller leaf size and not overly compressed. Raw tea has a light, classic Shu smell with an edge of incense which is a flavor I find pleasant in my Shu Puerh.
Rinsed 20s. Apricots, dry hay, incense, fragrant bamboo scents on the wet tea.
Mug steeping w/ a stainless, cup style infuser
25s/210’ – Relatively clear liquor, bordering on opaque. Beautiful Shu smell and flavor, clean, aromatic, slight incense flavor, Frankincense, heartwood, maybe even flavors of dried longan minus the high notes. S-M-O-O-T-H the mouthfeel is straight velvet, just superb really. This would be a GREAT tea to introduce someone to Shu. It has no WoDui still on it after 17 years.
20s/210’ – Stronger flavors going on here, opening up the leaves some. Aromas of Mushrooms, dark soil, slight camphor/menthol thing going on. Liquor is 2nd steep dark – you know what I’m talking about lol. Flavors are holding but also changing – incense aroma is background now, much less present, and deeper, savory flavors are pushing forward. Mushrooms, dark, dark fresh soil, slight wo-dui but not unpleasant, roasted something, still smooth but not sweet yet. Does have a pleasant cooling effect on the mouth although a bit drying.
Flavors: Cherry Wood, Mineral, Resin, Smooth, Tobacco
