We Go High is a high quality blend that is unfortunately too expensive. However, I can imagine that it could still be worth it for people who prioritize cha qi, don’t care about single origin sheng, and like their pu’er sweet and fruity. I wonder if some of the maocha was aged a bit, part of the leaves seem to be older than 4 years.
The aroma here is a bit simple and fairly standard for a raw pu’er, but also really beautiful. It lands on the sweeter side of the spectrum with notes of fruit juice and forest floor among the most prominent ones.
First infusion is sweet with only a touch of bitterness and flavours such as honey, longan and apricot jam. Second steep is a bit more floral and medicinal, but fruitiness still dominates. There are notes of butternut squash and rum, the latter of which is a common one throughout the session. Bitterness intensifies from then onwards and the tea’s flavour becomes progressively heavier and more grain-like too. Another interesting note that pops up every now and then is custard, which is a little unusual I’d say.
The aftertaste is a bit more on the vegetal and savoury side, but it also has a returning bitterness and a long-lasting soft sweetness to it. Sometimes the flavour reminds me of sunflower seeds a bit.
The liquor texture is oily, dense and smooth, which turns into a numbing and powdery mouthfeel after swallowing. A definite highlight of the session is the very strong cha qi. It is of the dizzying/sedating kind accompanied by a substantial body warming sensation.
Song pairing: https://www.youtube.com/watch?v=Y_LZ99hqLQ8
Flavors: Apricot, Bitter, Butternut Squash, Custard, Floral, Forest Floor, Fruity, Grain, Honey, Jam, Lychee, Medicinal, Rum, Sweet