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“Dry leaves smell mostly of greens, some brown sugar sweetness, and floral notes. After a rinse, I got a lot of green veggie notes, reminding me most of asparagus, and sticky tree sap. The first...” Read full tasting note
One of our personal favorites from the 2015 Spring harvest, this Pa Sha 怕沙 pu’er tea is made from centuries old tea trees grown at high elevation (1,700m+). Thick and strong, but not too bitter, it can be enjoyed now but will also age well. The emptied server gives a pungent floral aroma with brown sugar, molasses, sea breeze, salted butter. The gaiwan lid offers up quiche crust, toasted herbs, black pepper. Active and complicated in the mouth, there is sugar, malt grain, walnut, grass, some bitter tannin, but no wood spice. Good energy on this tea, expect some burps & shivers! A cooling huigan on the tongue completes the package. Overall a rich & rewarding tea that combines characteristics of Bulang, Nannuo and Yiwu.
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TongAnHang from HongKongDry leaves smell mostly of greens, some brown sugar sweetness, and floral notes. After a rinse, I got a lot of green veggie notes, reminding me most of asparagus, and sticky tree sap. The first couple steeps were rather light, with some citrusy notes along with crisp green vegetal notes of spinach or snap peas, along with a buttery thickness. As the session went, the greens got a little bit more bitter/astringent, but that was not a prominent feature of this tea. The huigan was mildly sweet, but was more refreshingly crisp to me – kind of like a dry wine. An interesting and complex tea, and one that I’m fairly certain I didn’t fully get a feel for from just the sample.
