2005 Spring of Menghai Dayi (HK Dry)

ordered as part of LP spring sampler

6.5g, 100mL gaiwan, Brita water, 212f

1x 5s rinse that smells slightly mushroomy (but have picked this note a lot in cha hai, so maybe just that lol)

dry leaves smell of smoke and dried fruit

wet leaves are smoky! a bit of sharpness, some dried fruit, and something oddly reminiscent of gasoline. Thought I also caught something like meat, but I had a bacon egg bagel for breakfast at this same desk earlier, so it could just be that.

consistency is thin throughout.

4s: sharp and slight medicinal that turns into a brief celery tinged sweetness on tongue before fading. light smoky aftertaste that lingers.

7s: less sharp. bit of mint, cooling, and medicinal on aftertaste.

8s: similar. itchy feeling in throat, but slightly fruity sense upon exhaling in throat/back nasal area. a bit hard to describe.

11s: not as harsh upfront, but lingering sweetness on aftertaste remains.

23s: lighter on taste. slight mushroom notes on initial that fade into fruit almost immediately.

25s: slight sharp + smoke that turns into similar aftertaste as before. slight aroma in throat.

30s: fading

1 min: similar to before

thermos: bit bitter, but not undrinkable. Nothing special to note. Unlikely to spring for a cake.

Flavors: Bitter, Celery, Fruity, Mint, Mushrooms, Smoke, Sweet

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML

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Just a chronicle of a stranger’s tea journey. Keeping old notes up to see progression, but no longer really believe in all of them. Trying to learn!!

As of 4/21/21, I will no longer assign numerical ratings to a tea unless it is terrible enough to warrant one. There are a fair amount of solid teas out there, and reading mildly subjective reviews from others > very subjective numerical rating that gets skewed by Steepster’s calculating system anyway.

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