The leaves from this raw Puer cake are very dark brown and black. It already looks very well aged even though the leaves are only from 4-5 years ago.
The dry leaves in a warm Gongfu teapot (100ml) smell first and fore most like leather or dried meat, a secondary scent that I get if I inhale very deeply is menthol. After a rinse, the wet leaves have a very complex and strong aroma. The smell is of prunes, wood, and a musty forest floor kind of smell like you’d expect from aged Puer.
The brewed liquor is a deep golden yellow. The aroma is of croissant dough. As it cools it begins to smell more like cake batter and there is also a slight aroma of menthol just like before.
Whoa. The flavor is very nice. Tastes like pie crust, a hint of vanilla, a lingering aftertaste of fig. That is not at all what I was expecting! And that was just from the rinse infusion.
The second infusion smells more strongly of menthol. The wet leaves have a nice spiced aroma to them. The flavor still reminds me of pie crust with hints of fig, vanilla, and spice. There’s a little bit of wood as well. It’s got a very creamy texture.
Have you ever had a Necco wafer? Because that’s what the third infusion smells like, menthol and powdered sugar, sort of. The taste is very mouth-filling, very mild. This tea lingers on the light end of the flavor spectrum, vanilla, dough, minerals… it doesn’t have the woody, leafy green powerful note of many other Puer teas.
The fourth infusion tastes a bit deeper and mellow, some hints of wood peaking through.
The fifth infusion brings more of the rich, smooth vanilla bean flavor. This tastes like a flavored tea or specialty tea drink from a coffee shop that you could get in the winter time, like a tea latte.
There has not been any bitterness at all in tasting this tea.
After the sixth infusion, a lingering taste of pepper stays in my mouth.
Seventh, a little bit of menthol is coming through in the flavor.
Eighth, the flavor is quite a bit lighter. Ninth, the same, even after infusing for a full minute or so. Tenth, I let it sit a few minutes. Tasted a lot like dried fruit but with some bitterness coming in at the end.
I didn’t really add much time to each infusion. Each one was about 10-15 seconds long, other than the last few.
I’d say so far this was the second best tea I’ve tried from WYMM Tea, the first being their Mangnuo Cane Tea. Their selection may be small right now, but you can be sure you’re getting the quality you pay for. I respect that in a tea company much more than when one has a huge selection of hit-and-miss teas. I am eager to see how WYMM Tea grows as a company. They have started with such a great lineup of unique and delicious Puer teas.
Flavors: Creamy, Dried Fruit, Fig, Menthol, Pastries, Vanilla