Country of Origin: China
Leaf Appearance: dark, compressed, lots of buds
Ingredients: sheng puerh tea
Steep time: 30 seconds
Water Temperature: 212 degrees
Preparation Method: porcelain gaiwan
Liquor: deep gold
I first shared this tea with +Elyse Petersen from +Tealet and +Natasha N from The Snooty Tea Blog during an impromptu food court tea tasting. I was excited to be able to taste it at home since foam cups and not quite hot water isn’t the best method of preparation. The first infusion was herbaceous and full bodied with a thick mouthfeel. There was an interesting cooling aftertaste along with a lingering sweetness. As each infusion progressed an earthy astringency came to forefront. That will mellow out with time as it is still fairly young. The sweetness that I tasted early on did not fizzle at all. This tea was grown and produced by Bin family at Misty Peak Tea. It was harvested in the fall after the rainy season. I really wish that I had a bit more so that I could compare it to a spring harvest. There has been a lot of buzz about them and I am happy to see that their teas are just as great as I have been hearing.
You can find out more about this tea here.