Dry leaf smalls like a mix of dark, dry and sweet with cool and moist. Strong, fresh TCM, the smell of dried Chinese olive/jujube, thinned chocolate syrup, bamboo. Warmed leaf is rich, dark and sweet with cumin and leather, more of that chocolate syrup. Rinsed leaf, first impression is “this is something I really want to drink.” Hot and a hint musty like boiled leather and boiled bamboo.
The first few steeps are sweet, alkaline and tangy, TCM, jujube; an impression of dry and hard dark earth and ash. I love the tongue-numbing bitterness. It stays there, on the tongue, presenting nowhere else. Third steep on, it transforms into something more spicy, woody, complex dry root beer. I don’t feel the liquor going down my throat, it must be numb, but I do feel a great warmth there. Camphor whisper turns more to menthol. Rather drying, astringency is felt strongly mostly in the salivary glands under the tongue. Mouth remains closed and I sit. Aftertaste is sweet, dry, and woody-bitter.
I’d like to see this heicha 5-10 years down the road and with a touch more humid storage. Regardless, it’s a lovely tea already. It’s what I always hope to get from shou pu’er but rarely do.
Flavors: Alkaline, Ash, Astringent, Bamboo, Bitter, Camphor, Chocolate, Cumin, Dates, Drying, Earth, Leather, Menthol, Nutty, Olives, Root Beer, Spicy, Sweet, Tangy, Traditional Chinese Medicine, Woody
I was recently looking at this company’s black and oolong teas. Have you tried any of them? Prices seem really good.
I haven’t but will consider them when I place another order.