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Sitting down a second time with this tea has been very telling. I believe I may have been over-excited at brewing this tea with my new yixing teapot that I didn’t take enough time to calmly analyze it. The overwhelming flavor of this tea was smoke and bitterness. Unfortunately the bitterness masked any other discernable flavors, and lingered a for a while after drinking. The liquor has a mildly smoky aroma which was pleasant, but the was not as enjoyable while drinking. Maybe this tea will improve with age?

This is my second time sitting down with this tea. Rinsed once before tasting, infused for 10 seconds, and drank 6 infusions. The dry leaf has a warm earthy smell typical of ripe puerh. The wet leaf smells of earth, smoked tree bark, and moss. Taste overall is the same earthiness with smoky bark, but has a surprisingly fresh finish similar to mint. Enjoyed it overall, but once this brick is gone, probably won’t buy again.

I bought this tea from Uwajimaya in Seattle. Very interesting tea that transitions flavors from the beginning to end of brewing. The dry leaf has a typical sheng puerh aroma, with some earthy tones. I rinsed the leaves twice, and drank the 3rd through 6th infusions. The wet leaves have a lovely smokey peat-like aroma, which also comes across very well in the taste. The smokiness combined with the minerality of this tea is quite refreshing. Once the smokiness has passed, a light honey flavor coats the mouth, and gives a very pleasant aftertase. 5 minutes after my last cup, I still tasted the honey sweetness, and this flavor lingered for 15+ minutes.