Method: 3 grams, 3 oz, 200 degrees, 10-15-15-15 seconds, ru kiln gaiwan and Dr. Who mug

Dry Leaf Aroma: This isn’t like some stinky pu’erhs I have smelled! It’s overwhelmingly pleasant, even though I can’t put my finger on the exact aromas.

Brewing Aroma: This has a mineral smell and then something else… what IS that? HOLY CRAP, it’s dried apricots. It’s so specific. Not apricot from the tree, but dried apricots. AT this point, I’m pretty excited.

Flavor: I did my regular gongfu thing where I steep 3-4 times and add all the tea to one large mug, so all the tea is blended, then I can sit, relax, and enjoy the tea.

I may be influenced by reviews I have read, but I can absolutely taste fruit here, and it really does come through as a very natural grapey flavor (as opposed to artificial grape. I’m sure you know what I am talking about). There’s also a woodsy note at the end of the sip, and then a lovely, but quiet sweetness that lingers for a moment.

I need to get a cake of this and take it to work, I think. Then, when I am having a bad day, I can drink some and find my tea happy place.

I did 3 additional infusions at 20 sec each and blended those into the mug. Still yummy! A little less fruity, but the grape is still quietly there. There’s a mineral note, and a bare hint of bitterness on the tongue.

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