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“First impression: Oh boy. What have I gotten myself into. The aroma coming off every part, the leaves, the liquid, the cup, smell strongly of wet, fungal, dank, basements. The first sips: Wow I...” Read full tasting note
Dark tea «Aragonite» from Anhua (Yiyang County, Hunan Province), harvest 2017. The microbe Eurotium Cristatum or Jin Hua (Golden Flowers), extremely healthy, participates in the creation of this tea. Its colonies look like yellow grains scattered on the surface of the tea.
A 1000-gram briquette of medium density, easily exfoliates into large dark brown and yellowish leaves with cuttings. The aroma is restrained, woody-herbaceous. The liquor is transparent, with a shade of yellow ocher.
The bouquet of the brewed tea is mature, complex, woody-herbaceous with notes of oak moss, aged wine, rotten autumn leaves, fruits and berries. The aroma is deep and warm, woody-herbaceous with a berry hints. The taste is soft and smooth, sweetish, a bit tart, with delicate berry sourness and a refreshing aftertaste.
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First impression: Oh boy. What have I gotten myself into. The aroma coming off every part, the leaves, the liquid, the cup, smell strongly of wet, fungal, dank, basements. The first sips: Wow I didn’t know something could taste exactly like a moldy basement. Exactly.
Toward the end of the session: lots of camphor/cooling sensations at the back of my throat. That pervasive mustiness sticks around the whole time. Not really my kind of thing. I also found some mineral sweetness, dried herbs, wet wood, and forest floor flavors, but that basement profile stays in command. The texture is kinda thin, which I’m finding is the case with many of the Moychay samples I bought. No astringency or bitterness.
Flavors: Camphor, Forest Floor, Herbaceous, Musty, Wet Wood
Your reviews of Moychay’s sinensis teas have been helpful in narrowing down my cart to mostly herbal teas and a few curiosity-driven picks from Krasnodar. Thanks for contributing :)