Matching this absence of winter, I am enjoying an autumn tea to welcome the flowers of spring.
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| Autumn leaves and spring flowers - both inside and around the cup |
This 2013 Autumn Matai I have received from William as part of a quiz he did with the forum users of TeeTalk.de ... when first sampling this tea in a gaiwan, I just couldn't place the tea. A few days previous to being introduced to this Autumn Matai, I tried the Spring version of it. To be quite honest, the Spring Matai was a disappointment to me. Too flowery, playing mainly on fragrance ... not what I am looking for in a sheng puer. The Spring Matai is a very well crafted tea of good material as far as I can tell - and I guess it will be a sure way to get fans of Bi Luo Chun and other fragrant green teas over to the pu side of life. But it left me unfulfilled.
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| sorry - picture has an unnatural dark blue tint. In real life the leaves are very silvery |
Then came this sample to me, with all the information (at that time) the letter "E" written on the sample bag. A fresh and young tea. Just look at all the young and downy buds in this tea - seems to be more silver than green. But then my nose detected some whiffs hidden between the loosely pressed leaves - a fragrance promising a bit more of substance ... hints of a feminine scent I love in tea (well - not only in tea).
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| With this tea, I am even drinking the rinse |
Sipping the light green golden brew from my cup, I find fragrant flowers, a bit of vegetal freshness and a delightful bit of body. And on top of that, my gushu nose gets going. With sinuses opening up and an easier intake of oxygen I am convinced that I am enjoying leaves from old trees.
The aftertaste is a curious thing in this one. It is light, delicate, almost timid (like the first flowers of spring) ... yet it goes on for a surprising stretch of time and I find myself trying to pinpoint it, losing myself in trying to get into every nook and cranny of this sweet and floral aftertaste. Truly captivating!
A wonderful tea to idle away a sunday morning. It doesn't come crashing in, shouting loudly and bragging with its charms. But after starting off in the mood of "Okay, time for something light and easy - this greenish stuff might do" I find myself at infusion number 15 wondering: when did I fall in love with this tea?
Please support the artist - Tina Dico can be found on amazon
What is it that Pu Jin Jing (producer of this tea) and Tina Dico have in common? They produce gems which have remained mainly unnoticed though they deserve more recognition.
