Ceramic Pot Pu-erh - Meng Tong Tea Factory, Recipe 2081 2002

Dry – Sweet, earthy notes, somewhat creamy, dates, starch/rice.
Wet – Creamy, earthy, light spice/pepper, dry dark fruits, dates, yeasty, bitter cocoa?
Liquor – Burgundy to Red-ish brown.

1st 5secs Thick, tart, partly, fruity and some smoke?(roasted cocoa/coffee) notes up front. As it goes down, it has an apparent savory, brothy and filling body with some pepper-wood notes and a sweet and bitter-chocolate finish.

2nd 5secs First Sweet, thick, tart, earthy, creamy with light pepper notes and smoke?/roasted cocoa-coffee notes up front. As it goes down it has an initial sweetness, but a brothy and savory character is dominant. The finish is sweeter with tart/bittersweet cocoa notes.

3rd 7secs Sweet, thick, earthy, creamy, slightly tart with dark fruit notes, and faint roasted-cocoa/coffee? notes up front. As it goes down, it has some savory notes the dominate for a bit, but turns sweet again with spice and camphor and a sweet finish that has bittersweet cocoa notes.

7-8 steeps in total The steeps start collapsing at the 5th-6th and after that they are mostly sweet with minor tart notes and faded complexity. You can allow it to rest for a few hours or a day and push an extra one or two, but they are still weak.

FInal Notes
After the Feng Ling pot this one is more than welcomed. I feel like this one has some complexity and depth to it, which it is rare in Shou in general. It is in the between the lines of an amazing every day Shou or a good occasional treat.