The smell of the dry leaf is powder-coated with the yummy mustiness I associate with aged puerh. Like the smell of fertile soil after a fresh rain.
Aroma of dried plum and cherries, fresh wet lumber, and typical mustiness. The taste is full of lumber, delicious accompanied by a soft must and on another note, dried plum and cherries. Very much like the aroma. The sweetness increases as the temperature cools. After two cups, I'm in a state of mild serenity.
The aroma of aged puerh is so wonderful in and of itself, that it tends to evoke a calm ending to my daily tension through its redolent odor alone. Once I taste it, and delve into my session, that feeling becomes ever more tranquil.
The second steep comes out darker red, with some brown. A much greater taste of lumber, which is my favorite to find in puerh, especially older puerh. This taste might also be described as a tobacco. I used less leaf than normal, hoping to squeeze two sessions out of this wonderfully-smelling tea, yet I find these cups to be very potent, entering my nostrils with a punch.
Third steep migrates back to a dried plum/cherry taste, losing the sharpness and kick that was felt in the nostrils. The dried cherries follow the tea through the subsequent steepings. As a result of my serene puerh-induced mood, anyone who walks by my station gets offered a cup of deep-red 1996 Dayi 7542. This tea isn't amazing, but it'd be a lovely addition to my minuscule stock of old puerh.
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