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I brewed this tea gong fu style as I do for most.
The aroma of the steamed leaves is typical of most older puerhs – having nice notes of moss, leaves, and a touch of creaminess. Overall – a very earthy and mild smell that becomes stronger and gains musk once washed.
In terms of the liquor’s flavour, it is similar to the aroma with overtones of earth and musk and just a hint of something spicy – perhaps cardamom?
A good example of a classic late 90s puerh!