Hahahaha. That Verdant description is so tempting! What a way with words, though I’ve never even thought of almonds when drinking any puerhs. This production as aged up considerably since it made itself known to the world. It is extremely tasty. Since I got it, all I do is think about drinking it to learn more. It has such depth, sweetness, and mouth-zinganoids. Lot’s of anise, sarsaparilla in terms of taste and mouthfeel. Next to no detectable bitterness, but the smoke is there. Quite similar to the Wuliang Luck and Longevity Brick by Hai Xin Tang but the 7536 is less smoky and spicier. Definitely strong aroma of mulling spices, a taste that just lingers on the tongue. I’m having it in yixing presently, but prefer it from a glazed vessel, I suppose.

Flavors: Anise, Cinnamon, Clove, Medicinal

195 °F / 90 °C 0 min, 15 sec 8 g 150 OZ / 4436 ML

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I’ve been drinking Chinese tea since the early 90s when I was a student at Peking University.
My attention has focused on pu’ers, since by profession I’m a doctor of Chinese medicine and sometimes find it a useful lifestyle addition.
From there, I started importing, mostly for patients and other health professionals but also as an interesting hobby that can deepen individuals’ understanding of Chinese medicine.


Los Angeles

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