Class: Pressed green tea
Origin: Jiri Mountain, South Korea
Vendor: Unknown. This was a gift from Matt, of MattCha's Blog.
Many thanks are due to Matt, who provided me with a generous helping of this Ddok cha. I don't really know what it is (other than pressed green tea, more info here [Edit: Also here]), but it is fantastic and exactly what I should have expected Matt to give (more on this later).
First, let's talk about the wrapping. Wow. Alright, enough talking. Take a look:
Gorgeous! (And I thought the Japanese were the best at wrapping and presenting tea.) The effort it took to wrap and decorate this sample is much appreciated. Also, the sample I received was once much larger, probably about twice as big, but due to foreseen circumstances much has been consumed. :)
Unwrapping the package, one finds something that looks quite a bit like puerh. Again, this used to be more cake-like (though with very loose compression), but not after I had my way with it. The dry leaf aroma is quite faint, completely unlike puerh, and smells like a Korean green tea; creamy, sweet, and grassy.
It tastes similar to how it smells; light, creamy, only slightly grassy, with an occasional hint of banana. Still, while it is soft and comforting, the flavor is not the highlight of this tea in my opinion. I do not have much skill in feeling cha qi, but this is easily the most pleasant cha qi I have ever experienced. It comes on slowly and has some strength, but it is not at all jarring or obnoxious. I feel incredibly comfortable (yet still alert) when I drink this tea.
As I mentioned earlier, this is exactly what I should have expected from Matt. This is not an in-your-face, full-flavored tea (like what I typically drink). Its beauty is much less obvious, even "shy", and could easily be missed if one is not attentive. Thank you again, Matt, for this eye-opening tea; it will not soon be forgotten.
•Stéphane (Tea Masters)
•Marshaln (A Tea Addict's Journal)
[I'm pretty sure there are more reviews out there somewhere. Let me know if you find any.]
The Science behind Enobosarm
1 week ago