Xin An Chu Commemorative Cake - Raw/Sheng Puerh (2021)

7g/100ml/95ºC/5-10s

@arden_teanote (USA): ...the texture of this tea is really smooth and gentle, but there was still a slight bitterness and astringency in the background, and it turned into Hui Gan very soon. Everything balanced very well. Even though this tea does not have a strong aroma now, the mouthfeel and floral(honeysuckle?) aftertaste is incredible. The cha qi is not mild, I had to find some snacks to eat after drinking this tea...(read the full article)

 

@TeaAdventuresDotNet (Belgium): ...The aroma of the dry leaves is really fruity with a hint of dry wood. Smelling the leaves feels like walking in a meadow on a sunny spring morning. The wet leaves have strong hints of elderflowers and a certain sweetness...the liqour of this infusion almost looks like champagne (minus the bubbles). There is an explosion of sweetness once I take a sip. Elderflowers guide me through the infusion and it really feels as if I’m hiking in the mountains of Switzerland. It’s sweet with a refreshing twist that feels like a mountain breeze...(read the full article)

 

@Adamu (Czech Rep.): ...Today the tea seems to be gentler on the tongue, bringing a stronger Hui Gan and intense sweetness in the mouth, one that is more floral than fruity, yet the fruitiness (ripe dry fruit) is already noticeable in the fragrance...The tea is not bitter (unless you steep the leaf for too long), the astringency is very low, and the floral notes are intensely high and diverse...The cooling, almost minty effect on the tongue and later in the throat, so typical for Gu Shu, might as well confirm the age of the trees of the original maocha...(read the full article)

@tea.travel.xinrong (Spain): ...the balsamic notes of eucalyptus, mint and rosemary come back but riper. Also honeysuckle flower was there. It lost the citric hint but gained a sweet note of chestnut and dry apricot so typical in young Puerh...(read the full article)

 

@steapd_tea (USA): ...In a warmed gaiwan, aromas of spring-grown beets are a surprise as it transforms to grass and hay... Then comes a wholesome and medium bodied mouthfeel, thickening as the temperature modulates...(read the full articule)