I rarely drink tea that I have troubles finishing a session of, but this one is one of them. It just underscores my experience with Ye Sheng varietals processed into raw pu-erh , which has been lukewarm at best.
The main take-aways for me are that the tea is light bodied and has an overwhelming chamomile character. Since I don’t like chamomile tea (after drinking too much of it one year of my life), the taste profile didn’t sit well with me.
Other than that, there are notes of wood, cucumber, and fermented stonefruits in the dry leaf aroma. After the rinse, on the other hand, the tea smells very sweet, fruity and floral (but not flowery, more like marsh vegetation). The taste a very herbaceous character as I already mentioned. There are also notes of grass, alpine flowers, cucumber, parsnip and white peach.
Flavors: Cucumber, Floral, Flowers, Fruity, Grass, Herbaceous, Herbs, Parsley, Peach, Vegetal