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mengku [17.07.2018:1235] – created aequiviniusmengku [18.07.2018:0056] (current) – aequivinius
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 ===Western Tasting (17 VII 18)=== ===Western Tasting (17 VII 18)===
   * Quite small leaves, wet leaves smell pleasant, but light. Empty cup of wine cellar with some red berry stew. Nose fairly standard, pleasant, dark forest wood, sultanas, cooked rosemary. Inoffensive in mouth, slight bitterness, but also quite thin. Again, rosemary woodsiness. Decent aftertaste in mouth. Becomes a bit thicker as it cools, but still unsatisfying, one-dimensional. Possibly cooling, activates BL, esp BL42, BL43.   * Quite small leaves, wet leaves smell pleasant, but light. Empty cup of wine cellar with some red berry stew. Nose fairly standard, pleasant, dark forest wood, sultanas, cooked rosemary. Inoffensive in mouth, slight bitterness, but also quite thin. Again, rosemary woodsiness. Decent aftertaste in mouth. Becomes a bit thicker as it cools, but still unsatisfying, one-dimensional. Possibly cooling, activates BL, esp BL42, BL43.
 +
 +===Comparative tasting at Shui Tang with their Mengku 2008===
 +   * There's a foreign taste, possibly due to me storing the sample for a long time in a plastic bag.
 +   * There's a taste of cooked vegetables, which indicates that the tea has been laid out too long after cooking. There's also a strong sour smell from the wet leaves after a while, almost like pickles, which supports this. This is a production mistake.
 +   * It's lacking in substance, which is probably because it is from taidi plantations or young trees. The hard twigs are also an indicator for this - gushu twigs tend to be softer.
Last modified: 17.07.2018:1235