A sample from derk again and thank you (again).
As a novice in pu-erh drinking, I never much cared about the origin of those teas. I just was thinking — I like it, or I don’t like it. So, I don’t have any idea how different are teas from Lao Wu Shan and Jinggu for example. Or This and from Jingmai. Storage is another big difference and I just can’t tell you what is different. I should start making notes somewhere down about pu-erh, as it is like wine… different regions have different tastes. And yest that’s something I notice, but that’s all and I can’t remember it myself.
But to the tea, I have used 5 grams of loose I had in the pouch from California. I had add a little from the chunk, but 4 grams seemed too little for my 85 gaiwan.
I did quick rinse, but as a morning tea I haven’t wrote this tasting note while drinking, so no single steep notes.
It is nice, smooth tea, with just little astringency, mostly coming with bitterness in last steeps. Overall taste is grassy, bit vegetal, green beans, but as well sweet and little creamy (the smooth factor). The steeps were nice and there wasn’t single steep which told me it’s bad in some way.
The brew was light green with yellow notes, if clear or not I am not able to recognize as I don’t own glass tea cup for pu-erh brewing or at least I need to get cha hai.
Flavors: Creamy, Grass, Green Beans, Sweet, Vegetal