The cake has been resting on my sheng puer storage shelf since I purchased it in 2006. I'm tasting and reviewing it today for the first time. To the best of my knowledge, I've never tried any other teas from Tianyi factory before.
The dry leaf looks dark and pretty. It has a sweet earthy smell like crispy Autumn leaves. I'm excited that this tea may be starting to deliver some complex aged-tea flavors.
Brewed in a medium size gaiwan with water just below the boil, this tea proved delicious indeed. It produced numerous deep amber cups with thick syrupy mouth-feel and many strong bubbles. It had woodsy pine-needle aroma.
This is a fine cake of puer tea in my opinion and a great accompaniment to a cool, cloudy, misty Seattle Autumn day. It combines subtle old wild forest notes with savory, herbaceous, sheng puer flavors. Ten infusions left me feeling comfortable, relaxed and alert.
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2 comments:
I was about to ask you what it tasted like new, but I reread your post first!
I love that pine needle flavour though, can you recommend any particularly pine-y pu'ers?
Cheers,
Kate
http://sagacitea.blogspot.com
Thanks for the comment Kate! I like pine-y flavor-notes too. I often get them in sheng puer to some degree especially in tea with lots of white needles.
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