#teasession — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #teasession, aggregated by home.social.
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"Dark Bamboo" - #HeiCha in the Anhua style [Spring '17, CLT]
There is some confusion with this tea origin: on the package it's stated "origin: Mengyou, Yunnan", while on the site it becomes one from Guangxi.
Yunnan borders with Guanxi region, but in terms of terroirs these are really different places (especially when exact locations are not mentioned).Dry leaves smell is intense mushroomy - close to what you find in a cuisine under "wood ear" name.
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Started with a #Shou #Puerh from Myanmar.
I ordered it from a local shop, which apparently had less than a cake of this tea - it's already gone from their site.According to the label - 2018, #GuShu material.
Dry leaves smell like a fruit wood.
When brewed - taste like a very light shou, pretty much without any traces of a dustiness.
We coined a description - "fruit tree branches taste".
More or less just a curious thing to try once.
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not repeating myself, next was the same I posted a day before: "Alishan Cream" #JinXuan [Spring '20, MeiLeaf], so you may check
https://mammut.moe/@gemelen/109699884011868616We did 3 infusions, which I think is enough to catch the main theme of aroma/taste. This won't allow you to dive deep into all aspects and how the tea changes over fell-blown session, but that's ok for a moment.
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not repeating myself, next was the same I posted a day before: "Alishan Cream" #JinXuan [Spring '20, MeiLeaf], so you may check
https://mammut.moe/@gemelen/109699884011868616We did 3 infusions, which I think is enough to catch the main theme of aroma/taste. This won't allow you to dive deep into all aspects and how the tea changes over fell-blown session, but that's ok for a moment.
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not repeating myself, next was the same I posted a day before: "Alishan Cream" #JinXuan [Spring '20, MeiLeaf], so you may check
https://mammut.moe/@gemelen/109699884011868616We did 3 infusions, which I think is enough to catch the main theme of aroma/taste. This won't allow you to dive deep into all aspects and how the tea changes over fell-blown session, but that's ok for a moment.
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not repeating myself, next was the same I posted a day before: "Alishan Cream" #JinXuan [Spring '20, MeiLeaf], so you may check
https://mammut.moe/@gemelen/109699884011868616We did 3 infusions, which I think is enough to catch the main theme of aroma/taste. This won't allow you to dive deep into all aspects and how the tea changes over fell-blown session, but that's ok for a moment.
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not repeating myself, next was the same I posted a day before: "Alishan Cream" #JinXuan [Spring '20, MeiLeaf], so you may check
https://mammut.moe/@gemelen/109699884011868616We did 3 infusions, which I think is enough to catch the main theme of aroma/taste. This won't allow you to dive deep into all aspects and how the tea changes over fell-blown session, but that's ok for a moment.
