A very serious and mature tea, with which one must tread carefully. The bag is almost empty, but after sensitizing myself over time to try what I would consider the maximum amount of leaf/strength, I finally feel this tea to the root, so to speak.
If I had no clue of what to call it, I would call this “chocolate malt” puerh. When made strong, there is an ineffable chocolaty flavor that stands out even through the heavy and pungent marshy peat flavor. It pairs very nicely with the rich malt for a sweet, thick cocoa cream taste. I still have not pinpointed the subtle note of fruit, and doubtfully ever will, but it is a pleasing note—leaning toward sugary date, perhaps sour plum.
My only caveat, the tinge of earthiness; not the pleasant soil-ish mushroom taste, but the unwanted dirty mud-earth taste muddled with it, that you sometimes find occupying your ripe puerh. However, the mouthwateringly sweet aftertaste, married with the satisfyingly lingering dry mouth-feel makes all the difference. If you like a dry, rich chocolaty malt, give this loose leaf a brew!
