The cake smells like chocolate trees. It flakes apart easily.
I rinsed with boiling water and let it sit for 15 minutes before tasting.
Gaiwan, boiling, 5/5/7/7/10/10/20/30/40/60
I leafed this quite a bit more than usual because I’ve discovered I generally like more leaf in pu erh. That made for interesting colors. The first couple of steeps were a sort of dirty gold, then became more orange-gold.
The flavor is richer than some other pu erhs I have had recently, and the tea is also a bit astringent. It has an interesting array of flavors ranging from the white chocolatey note to a smoky one, to a caramel-espresso one. There’s even something fruity about it, though I can’t categorize it — it’s not berry, melon, or stone fruit — more of a generic suggestion of fruit.
I’m quite taken with this one. Even though its flavor profile isn’t terribly different from other shengs, there’s something qualitatively “more” about it that makes it special to my taste buds.
Flavors: Astringent, Butter, Caramel, Chocolate, Espresso, Fruity, Smoke, White Chocolate