#TodaysTea, #今天的茶 – Spring, 2007; var. dayezhong; #Xigui Village, Mengla, Lincang, Yunnan; raw #Puer, aged, pressed tea cake; elev. unknown.

I did not know what to expect with this tea, it truly was outstanding and surprising.

Infusion: 5g in 150ml for 15 sec.@90-95deg. C

Dry leaf aroma: woodsy, black cardamom, aged tangerine peel;
Wet leaf aroma: smokey, wood fire, bbq, my grandma’s wood fired stove;
Liquor: amber brown in colour with hints of smoke, black cardamom and tangerine aromas;
Mouthfeel/Taste: moderately creamy, mildly biting, tingling, lingering sweetness in the aftertaste;
Flavour: smokey, sweet, milky, with retronasal hints of dried tangerine peel in the finish;

Opinion: This Tea, its wild in its contrasting flavours, yet very pleasing. It’s got me thinking of smoked meats like, cod, beef brisket, or turkey, with fire baked ratatouille or duchess potatoes, and bread on a stick…

Outrageously good!