The cake was easy to pry and it contains a very good amount of light coloured buds. The wet leaves have a beautiful yellow tinted sap green colour with few burnt sienna twigs.

The wet leaves and the liquor is very aromatic and with a pleasant taste. The first three steepings have a yummy orchid / oyster taste followed by a very nice caramel burnt sugar taste. Afterwards the burnt sugar aftertaste falls away somewhat but over it still remains a very plesant young sheng for one to sip. The density of the soup (gumminess) is medium to high which made it even more pleasant.

The first steepings were very rounded off with smoothness to the palate with no astringency or bitterness. On the third steeping and later ones a little astringency came through but nothing for me to worry about.

Like all young raw pu’er it has caffeine that made my ears ring a bit after the second steeping. I must be getting too old for young raw pu’er teas.

All the first 4 steepings were done in around 5 to 7 seconds steeping time.

Flavors: Burnt Sugar, Caramel, Orchid

190 °F / 87 °C 0 min, 15 sec 5 g 4 OZ / 110 ML

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In March 2013 we were in HK when I first tried a pu’er tea. I still recall being a 19 year old Imperial loose leaf tea, after that it was uphill from there.

Mostly I drink sheng rather than shou because of the fear of the creation of kidney stones but once a month I spoil myself with a shou session.



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