OK. So I’m holding space here for a proper review. This is just an initial impression.
I need to let the cake properly humidify but I couldn’t resist pulling off a little chunk.
Brewed in a 90ml Zhuni pot with 4.5g of leaves with boiling spring water.
At the first smell of the leaves (after the wash) I’m transported to a camphorous, mulchy woodland in autumn with my nose over a bowl of steamy vanilla rice pudding covered in apricot jam.
If you’re familiar with a nice patisserie it’s not a million miles away from a decent ‘oranais aux abricots’. The type with custard-cream and almonds a little burned on the edges.
The spicy apricot jam smell fades to a tart but softened apple pie filling after a few steeps. It definitely has the baked goods thing going on.
I’m always struck by how softened fruit acidity can be right on the edge of camphor (or how close those scents can be).
Colour of the soup is dark brandy, but less of the viscosity.
I’d say that’s a pretty good start.
Mouthfeel isn’t thick and is quite soft with zero astringency. It’s creamy, mildly sweet and smooth. Very ‘vanilla pudding’ in taste.
One negative point is that I’m getting a little sour tart aftertaste (it was pretty dry) so I hope that’ll go away after a short stay in the pu bin. The flavour doesn’t seem to linger much. It’s also falling a bit flat… but I think this is due to the dryness and hopefully it’ll round out.
This is something that I’d recommend trying right off the bat. For the money, it seems incredibly good $/g. But I’ll update this if things don’t turn out well.
As a first impression at least, on a relatively dry cake, I’d give this a solid 8 out of 10 (for now). Hopefully, it’ll live up to itself in a few weeks.
Flavors: Apricot, Pastries, Rice Pudding, Stewed Fruits, Vanilla