Having misplaced my memories of the good review and cake naming drama over at Hobbes's blog, we were able to approach this tea with pleasurable naïveté. The first two infusions laid thick on the tongue, a bit smoky and meaty, with a sweet aftertaste. The tea maintained its strength through over 10 infusions, and although the never reached any appreciable layer of complexity, we all enjoyed it and felt it had promise for aging.
Another good sign: after drinking a 1999 brick made for export to Mongolia and a bowl of matcha thereafter, the aftertaste of Meiguo Hao 0904 kept its foothold on our tastebuds, renewed after we finished the other teas.
When I saw the provenence--Mahei Village, Yiwu--the tea's characteristics made sense. And at $44, perhaps the tea merits a purchase for those with Yiwu underrepresented in their collections. But for me, with my ridiculous amounts of young pu'er, I couldn't justify buying it. That said, I plan to thoroughly enjoy the rest of my sample.
I am into tea too this is very cool. I traded in my coffee tup for a green tea cup years ago. Well the cup was the same the stuff in it changed. VERY interesting information. Read my blog and see if you like it.
ReplyDeleteThe wet leaves looks strong. But I notice some of the edge of the leaves looks like burt. Did you feel burt flavour when you drink it.
ReplyDeleteIf the "Kill green" process done too much or the farmer made hight temperature (burn too much wood under the big work. the leaves are really easy to burn.
The wet leaves looks strong. But I notice some of the edge of the leaves looks like burt. Did you feel burt flavour when you drink it.
ReplyDeleteIf the "Kill green" process done too much or the farmer made hight temperature (burn too much wood under the big work. the leaves are really easy to burn.