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Indigobloom drank 2011 Yang Pin Hao Jing Mai Raw Puerh Tea by China Cha Dao

1759 tasting notes

So. Here I am trying this one again, and I’m getting very much the same as before.
It smells like raisin, and maybe clay… which is pretty accurate to the taste.
(NB: I did “wash” the leaves with a rinse)
My first steep was very raisin like, with a round, sweet base. The sweetness reminds me of what I think honeysuckle should taste like. As it cooled, a hint of clay emerged.
My second steep: less raisin, a touch more clay but only by a hair. The profile is even rounder still. It was sweet, but there was a hint of abrasiveness at the bottom of the cup… like coarse honey on the throat.
Third steep: Wow, this is very sweet! Cloyingly so. It’s very upfront, and constant through the sip. I’m still tasting raisin, behind the sweetness. The raisin and sugary taste seem related somehow… I find it hard to separate them but I know they are more side by side than one and the same. Clay is in there somewhere but wayyyy behind the raisin.
Fourth steep: Still very sweet, hitting the back of the throat now, where the abrasiveness was… and it’s rounder still!! but lighter. I’m having trouble placing the clay-ness here.
Fifth steep: Less sugary this time but it sticks around in the aftertaste. Not so much at the beginning of the sip where I get more clay. The sweetness now reminds me of stevia, only more natural tasting. (I still haven’t gotten used to the stuff)
There is also a clay like dryness. It just showed up in this steep, so suddenly! I had to down a glass of water after this cup so that the pasties in my mouth would go away.
I could have gone for another few steeps but I didn’t like the direction it was going. Still, I’m delighted at having made it this far! I’m bumping the rating a bit.
Thanks again Jerry Ma!!