Tasting Puerh from MangZhi

This year(2023), I will continually tasting the raw puerh tea from these 12 famous tea mountains.

Dry leaves in Disc: The tea leaves look impeccably clean and tidy; with tips that feature many of white hair and bright, shiny leaves forming a beautiful disc.

Awakening: earthy and hay-like scent emerges from the lid of Gaiwan; cup-fragrant resembles that eaglewood perfume, with a lingering, long-lasting scent.

1^st infusion: the bright and light-yellow tea soup is adorned with shousands of dancing fur-hairs that come from the tea tips. The aroma is subtle, yet not very apparent in the mouth. The tea is exceptionally smooth, gliding across the surface of the tongue and moving towards the side and end of the tongue. As it reaches the throat, a subtle hint of sweetness is detected.

Before the 2^nd infusion, while enjoying the cup’s fragrance, the tea’s taste seems to come alive at the back of the tongue and swiftly moves to the tip of the tongue, producing a pleasant salivation.

2^nd infusion:

Although the tea soup is a shade darker, it retains its bright, light-yellow color. The aroma is slightly stronger than the first infusion, yet still not very pronounced in the mouth. The tea’s texture is velvety smooth and moves effortlessly through the tongue, down the throat, and back to the tip of the tongue. The sweet floral flavor lingers in the mouthm with saliva emerging from the tip of the tongue.

……