Shú Pū Sān Jī, 熟普三级, 3rd Grade Shu Pu’er Tea; Autumn, 2020; var. Camelia sinensis (blended sub-varietals); (Lucy Wang YNteas Agri Tech Co., Ltd.) Menglian, Yunnan; bud and 1-2 leaves, EU Organic, Pu’er Wo Dui process; 1400-1800m; #TodaysTea, #今天的茶, #JīnTiāndeChá.

Infusion: 3g in 150ml for 40-60sec.@100deg. C;

Dry Leaf Aroma: earthy, touch of malt,
Wet Leaf Aroma: damp earth, forest leaf litter;
Liquor: browny amber colour with a dusty, dried tangerine peel aroma;
Mouthfeel: viscous, mouth coating, minerally, grainy, tingling, biting, slight fresh finish;
Taste: earthy, with a short vaguely malty hit, followed by a lingering fresh aftertaste with murky retronasal aromas;

Opinion: The primary difference between this tea and its First Grade (Grade 1) counterpart is in overall aroma and flavor.

This is possibly due to the bag of tea sitting out on my table for the last 2-3 days or so allowing for some of the funk to gas off. Whilst it hasn’t won anything in the “Favorites” stakes, it is definitely not umpleasant to drink, far from it.

I’m curious now to cup all three at the same time to see if there is any discernible difference purely due to Grade.