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Wednesday, December 2, 2009

Nadacha 1960's Wang Zi Loose leaf Puerh



This is a Revisit, with the original able to be found here. I should note that there is quite a bit different between these two brews. The other one was in a Zini yixing pot which was roughly 100 ml in size, this one is in a 60ml zhuni pot. But probably the biggest difference is the fact that I am using the Lins Kettle for this one.

A 15 second steep and the tea is black like coffee, only more so than most coffees I typically see. While the aroma is quite nice, and I don't know how to describe it but saying the aroma seems much more complete then you usually get with a tea, like an umami of the nose. And its taste is so full and there is so much flavor that its almost overwhelming.

Several infusions in and I still don't know how to describe the taste of these pitch black infusions, its just powerful, not shy about anything, and in a sense flawless.

Granted I'm on longer infusions now, but the infusions are still powerful and only slightly less jet black. But the aroma is slightly fruity, while the taste is starting to fade.

Sadly this does not have the staying power of that mythical tea that Hobbes had lasting 60+ infusions. I'm sad to say that this tea is fading after probably about 8, though its color isn't letting up much at all.


In the cup a night,
the age shows in precious drops
time in its glory.
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