Tasting notes from 2019
The dry leaf of this sheng Pu’er gives off a subtle sweet red bean aroma, quite different from our prior tasting. Not only has the aroma been transformed, but the dry leaf is darkening, explaining the deepening liquor colour, now a crystal clear red-brown amber that gives off an elusive but detectable aroma of hay. Each sip is immediately bold and flavourful. There is no astringency at any point during the session but as we progress through the infusions, a fast working bitterness teases our tongue to be immediately followed by a long lingering smokey sweetness swirling with innuendos of tartness. And the mouthfeel? Voluptuous! Just amazing. This tea will continue on its trek to becoming an absolute treasure. If we don’t drink it all first!
Tasting notes from 2015
This aged Pu’er starts off delicately, the leaves issuing a scent akin to dry wood chips. Once the tea begins to brew a delicate nut aroma begins to grow. The initial infusions give off corn flavours with a hint of smokiness. In subsequent infusions, these flavours give way to a floral note that melts into honey, with sweetness growing into the later infusions. This aged tea continues to offer deliciousness well into ten infusions.