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(((TEA AUTISM)))
No streams and the thread is kind of dead so I'll post a little tea review (sorry for the shit camera quality btw)
10g of tea brewed in a 100ml gaiwan @ 100 degrees celsius
about 7-10 seconds for each steep
Pic related is a 2010 raw puerh made from jingmai qiaomu material. Just smelling the dry leaves gives off slight sweet fragrance that's almost honey-like. The honey aroma is only strengthened after the first steep. The flavor of the liquor is incredibly sweet and only intensifies with each steep, some floral undertones are present and each sip ends with a mentholly finish. I would say that this tea is prone to getting quite astringent at times. The later steeps lose a bit of that honey-like sweetness as well as it's astringency but retains that mentholly finish.
Vverall an average jingmai raw puerh with it's characteristic intense honey flavor
5 balls of plastic out of 10
sorry if you don't want these kinds of posts here, i'll stop posting these if you guys don't like them
