Today I drank a sample sent to me from Lew, creator of babelcarp. This is from Aroma teahouse in Vancouver, which is actually a branch of Lam Kie Yuen in Hong Kong, operated by the daughter of Mr. Lam in Hong Kong and selling, I believe, mostly the same teas. This is something he bought there, and he said what it tasted like in the store is a bit different than when he got home. I got a sample of this along with a sample of his own pressed cake in Yunnan.
The dry leaves look like a recipe cake
With the outside surface coated with smaller buds while the inside uses bigger leaves. The dry leaves are rather brown, and smell a little wet stored.
The tea brews a slightly cloudy (initially) and dark liquor.
The taste is a little funny. Despite the strong colour, the tea is not particularly strong in taste. At first there’s an obvious taste of the storage, but after that fades, the tea gets a little more bitter and there’s also a bit of sour in there. Despite what must be at least somewhat wet storage, there isn’t a lot of the smooth sweetness I expect. The tea is smooth, but not that sweet. I am thinking it probably needs more time, actually. It still seems rather young for some teas.
The leaves seem to show more age than the taste though. I’m not sure why
All in all, a pretty curious tea. I do wonder if the act of shipping it over in a small envelope has done something to it, or perhaps the Vancouver storage has changed it a bit. I’m not sure of the answer to any of those question….