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“This tea was an impulsive purchase triggered by my recent discovery of assam tea. I must say, assam in the morning is a really nice start! The leaf is long and twisted, almost look like mao-cha. I...” Read full tasting note
This Autumn we visited several areas of Lincang, including Mengku and Yong De counties. Our famous “Mu Shu” pu-erh from old arbor tea trees has been a favorite among customers since 2011. This autumn we decided to ask a local tea master to process tea picked from the old arbor (100-200 years old) tea trees that we used to make our 2011-2013 Mu Shu Cake. The tea was picked, briefly wilted, fried, then wilted again for about 24 hours before being dried in the shade.
The brewed tea is floral and sweet with a nice bitter and astringent mouth-feel to bring it into balance. Thick stout leaves and stems with prominent large buds make this tea very infusable. A sure bet for aging over the years, it will develop many rich textures and nuances.
Autumn 2013 harvest
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Yunnan SourcingThis tea was an impulsive purchase triggered by my recent discovery of assam tea.
I must say, assam in the morning is a really nice start! The leaf is long and twisted, almost look like mao-cha.
I thought id start with brewing it like a darjeeling SF for 3m. As sompared to the indian assams that usually steep for 4-5m.
The result was satisfactory. It is has that strong slightly dry undertone that I love about assam tea. The maltiness is there just as in both assam and yunnans share, however this assam has a very nice sweetness to it. It is almost like i added honey!?! Very sweet aftertaste thats is well balanced by a slight astringancy.
It lacks the oomph of some of the other darjeeling assams i´ve tried but the flavour is wonderful! Perhaps try brewing it for 5m and see if i can get that almost slight bitterness on the aftertaste that is so pleasant with assams.
Time to install a cadancemeter on the bike. Haha my 5year old wants to help, its set up for chaos. ^^
