tag:blogger.com,1999:blog-27506679.post2366771336662849769..comments2023-06-09T03:51:24.003-07:00Comments on The Mandarin's Tea: Trophies from Chinatokihttp://www.blogger.com/profile/17022633186053977362noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-27506679.post-2436885581713181372010-12-07T01:40:23.887-08:002010-12-07T01:40:23.887-08:00Hey Toki! Thanks for the sample of the 10yr old sh...Hey Toki! Thanks for the sample of the 10yr old shu! <br /><br />The wet leaf aroma had notes of malt, French Baguette, Chinese Medicine, Dry Pasta, and stepping in to an old bookstore. For me, the highlights of this tea were the exceptional mouthfeel and sweetness. I'm very surprised by how silky and light it is for a cooked puerh- definitely evaporates in the mouth, and washes all the way Michael Vincenthttps://www.blogger.com/profile/17318438718016816060noreply@blogger.comtag:blogger.com,1999:blog-27506679.post-87569247492472931682010-12-02T17:47:32.772-08:002010-12-02T17:47:32.772-08:00Hey Tim! I might as well begin the comments, as I&...Hey Tim! I might as well begin the comments, as I'm sure others will follow and I'll be curious to see if they can corroborate my understanding of pu'er produced during dry years. <br /><br />I've been taught that maocha quality is higher with lower rains - fewer growth spurts with more concentrated minerality. Higher elevation harvests are especially sought after under these aneglakyahttps://www.blogger.com/profile/13717735205134048359noreply@blogger.com