Sheng Pu Erh Youle Shan, ААА, 2006

Tea cake of loose pressing, easily disassembled by hand. 

The dry leaf is dark green, brown, black with light green flecks. When warmed by the breath you can smell the aroma of wet earth, mushrooms, wet wood. The infusion is cognac-coloured. The flavour is moist, with soft earthy bitterness, notes of stale leaves, wood resin and wet fruit wood. Sweetness is expressed by walnuts, hay, figs, sultanas and some prunes. Sour tones are represented by grapefruit and meadow flowers. The spill holds well. 

A state of relaxation and peace, the mind is clear and focused. One wants to engage in creativity and self-development.