|Photo: Tea Setter|
Leaf Appearance: small, dark
Ingredients: puerh tea
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: deep amber
This tea was wonderfully earthy and robust yet sweet and mild. It was more garden after spring rain than the forest floor taste that is usually associated with this type of tea. The sweet fragrance promised in the name came through as a lingering sweetness in the aftertaste. +Tea Setter's description likened it to sugar cane and I would say that is pretty accurate. There was no bitterness or astringency to speak of. I did three consecutive infusions with my gaiwan but the leaves definitely had more to give. Each steeping was different in its own way. I love a tea that evolves as I drink. The taste became fuller bodied and more rounded over time. Overall this tea was both enjoyable and approachable. It is the puerh for people who think that they don't like puerh. Earlier this year I interviewed +Matt Kitchen from Tea Setter. I've included it below in case you missed it the first time around.
You can find out more about this tea here.