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Distinct sweetness on the nose. Molasses, maybe. Marine and somewhat surprising mineral elements on the lid of my pot. No storage, funk, wood, dirt, or camphor. I wouldn’t go so far as to call this traditionally mossy or forest floory, but there is something reminiscent of dried Spanish moss, the stringy-puffy stuff that’s used by florists. The body appears thickish on the pour, but ends up feeling rather thin. Not apparently sweet in the mouth — more a suggestion in the smell. Easy, unchallenging, a little boring. Nice enough feels and spread in the body.

I’m having sheng frustration lately. Not sure if Life or tea or parameters or my own clumsy energy knocking things sideways.

It’s like I can tell this is a good tea, but I can’t quite get to it, or it get to me, or something.

This session prompted me to crack open all my little sample bags stored within larger zip bags, add pouch buttons and zip up the larger bags (no “samples” crock yet, haha). Hopefully some oxygen and humidity, some time, some of my knots undone… will let us meet.

Practicing patience.

Spicy, malty, fruity. Beautiful little packages. I prefer to lean a little lighter and less spicy where rose is concerned, but these have a black (tea) heartiness to them that is quite satisfying. Seems like a good autumn/winter companion.

Smooth and rather nondescript. I don’t get molasses, though it’s a pleasant cuppa. This is a shou I would be tempted to add herbs or flowers to, as I think it would make a nice canvas for other flavors to play on.