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Nov 24, 2022 at 11:15 PM

PR #541: refactor/sveltekit-flatbread@fa6dfcc

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- @netlify/plugin-sitemap
Build time: 1m 9s. Total deploy time: 1m 13s
Build started at 11:15:59 PM and ended at 11:17:08 PM. Learn more about build minutes

11:15:08 PM: Waiting for other deploys from your team to complete. Check the queue: https://app.netlify.com/teams/tonyketcham/builds

11:15:57 PM: Build ready to start

11:15:59 PM: build-image version: 4c0c1cadee6a31c9bb8d824514030009c4c05c6a (focal)

11:15:59 PM: build-image tag: v4.15.0

11:15:59 PM: buildbot version: 38c5a4cf215add27545644da5b2e5b85c188a131

11:15:59 PM: Fetching cached dependencies

11:15:59 PM: Failed to fetch cache, continuing with build

11:15:59 PM: Starting to prepare the repo for build

11:15:59 PM: No cached dependencies found. Cloning fresh repo

11:15:59 PM: git clone https://github.com/tonyketcham/puerh.wtf

11:16:02 PM: Preparing Git Reference pull/541/head

11:16:02 PM: Parsing package.json dependencies

11:16:03 PM: Different build dir detected, going to use the one specified in the Netlify configuration file: 'app' versus '/app' in the Netlify UI

11:16:03 PM: Different publish path detected, going to use the one specified in the Netlify configuration file: 'app/build' versus 'build' in the Netlify UI

11:16:03 PM: Section completed: initializing

11:16:03 PM: Starting build script

11:16:03 PM: Installing dependencies

11:16:03 PM: Python version set to 2.7

11:16:04 PM: Attempting node version '16' from .nvmrc

11:16:04 PM: v16.18.1 is already installed.

11:16:04 PM: Now using node v16.18.1 (npm v8.19.2)

11:16:04 PM: Enabling node corepack

11:16:04 PM: Started restoring cached build plugins

11:16:04 PM: Finished restoring cached build plugins

11:16:04 PM: Attempting ruby version 2.7.1, read from environment

11:16:05 PM: Required ruby-2.7.1 is not installed - installing.

11:16:05 PM: Searching for binary rubies, this might take some time.

11:16:05 PM: Found remote file https://rvm_io.global.ssl.fastly.net/binaries/ubuntu/20.04/x86_64/ruby-2.7.1.tar.bz2

11:16:05 PM: Checking requirements for ubuntu.

11:16:05 PM: Requirements installation successful.

11:16:05 PM: ruby-2.7.1 - #configure

11:16:05 PM: ruby-2.7.1 - #download

11:16:06 PM: ruby-2.7.1 - #validate archive

11:16:09 PM: ruby-2.7.1 - #extract

11:16:10 PM: ruby-2.7.1 - #validate binary

11:16:11 PM: ruby-2.7.1 - #setup

11:16:11 PM: ruby-2.7.1 - #gemset created /opt/buildhome/.rvm/gems/ruby-2.7.1@global

11:16:11 PM: ruby-2.7.1 - #importing gemset /opt/buildhome/.rvm/gemsets/global.gems........................................

11:16:11 PM: ruby-2.7.1 - #generating global wrappers........

11:16:11 PM: ruby-2.7.1 - #gemset created /opt/buildhome/.rvm/gems/ruby-2.7.1

11:16:11 PM: ruby-2.7.1 - #importing gemsetfile /opt/buildhome/.rvm/gemsets/default.gems evaluated to empty gem list

11:16:12 PM: ruby-2.7.1 - #generating default wrappers........

11:16:12 PM: Using /opt/buildhome/.rvm/gems/ruby-2.7.1

11:16:12 PM: Using ruby version 2.7.1

11:16:12 PM: Using PHP version 8.0

11:16:13 PM: No pnpm workspaces detected

11:16:13 PM: Started restoring cached node modules

11:16:13 PM: Finished restoring cached node modules

11:16:13 PM: Installing NPM modules using PNPM version 7.13.4

11:16:13 PM: Scope: all 3 workspace projects

11:16:13 PM: .. | Progress: resolved 1, reused 0, downloaded 0, added 0

11:16:13 PM: .. | +1120 ++++++++++++++++++++++++++++

11:16:14 PM: Packages are hard linked from the content-addressable store to the virtual store.

11:16:14 PM: Content-addressable store is at: /opt/build/.pnpm-store/v3

11:16:14 PM: Virtual store is at: ../node_modules/.pnpm

11:16:14 PM: .. | Progress: resolved 1120, reused 0, downloaded 72, added 71

11:16:15 PM: .. | Progress: resolved 1120, reused 0, downloaded 173, added 173

11:16:16 PM: .. | Progress: resolved 1120, reused 0, downloaded 303, added 298

11:16:17 PM: .. | Progress: resolved 1120, reused 0, downloaded 520, added 520

11:16:18 PM: .. | Progress: resolved 1120, reused 0, downloaded 666, added 664

11:16:19 PM: .. | Progress: resolved 1120, reused 0, downloaded 747, added 756

11:16:20 PM: .. | Progress: resolved 1120, reused 0, downloaded 908, added 917

11:16:21 PM: .. | Progress: resolved 1120, reused 0, downloaded 1006, added 1015

11:16:22 PM: .. | Progress: resolved 1120, reused 0, downloaded 1086, added 1095

11:16:23 PM: .. | Progress: resolved 1120, reused 0, downloaded 1110, added 1119

11:16:24 PM: .../sharp@0.30.7/node_modules/sharp install$ (node install/libvips && node install/dll-copy && prebuild-install) || (node install/can-compile && node-gyp rebuild && node install/dll-copy)

11:16:24 PM: .../node_modules/@apollo/protobufjs postinstall$ node scripts/postinstall

11:16:24 PM: .../node_modules/svelte-preprocess postinstall$ echo "[svelte-preprocess] Don't forget to install the preprocessors packages that will be used: node-sass/sass, stylus, less, postcss & postcss-load-config, coffeescript, pug, etc..."

11:16:24 PM: .../node_modules/svelte-preprocess postinstall: [svelte-preprocess] Don't forget to install the preprocessors packages that will be used: node-sass/sass, stylus, less, postcss & postcss-load-config, coffeescript, pug, etc...
.../node_modules/svelte-preprocess postinstall: Done

11:16:24 PM: .../node_modules/@apollo/protobufjs postinstall: Done

11:16:24 PM: .. | Progress: resolved 1120, reused 0, downloaded 1111, added 1120, done

11:16:25 PM: .../sharp@0.30.7/node_modules/sharp install: sharp: Downloading https://github.com/lovell/sharp-libvips/releases/download/v8.12.2/libvips-8.12.2-linux-x64.tar.br

11:16:25 PM: .../sharp@0.30.7/node_modules/sharp install: sharp: Integrity check passed for linux-x64

11:16:25 PM: .../sharp@0.30.7/node_modules/sharp install: Done

11:16:26 PM: .../esbuild@0.14.53/node_modules/esbuild postinstall$ node install.js

11:16:26 PM: .../esbuild@0.14.43/node_modules/esbuild postinstall$ node install.js

11:16:26 PM: .../esbuild@0.14.53/node_modules/esbuild postinstall: Done

11:16:26 PM: .../esbuild@0.14.43/node_modules/esbuild postinstall: Done

11:16:26 PM: .../node_modules/@sveltejs/kit postinstall$ node svelte-kit.js sync

11:16:26 PM: .../node_modules/@sveltejs/kit postinstall: Missing /opt/build/repo/svelte.config.js — skipping

11:16:26 PM: .../node_modules/@sveltejs/kit postinstall: Done

11:16:26 PM: dependencies:

11:16:26 PM: + @types/d3-shape 3.1.0

11:16:26 PM: + layercake 7.1.0

11:16:26 PM: devDependencies:

11:16:26 PM: + @flatbread/resolver-svimg 1.0.0-alpha.0

11:16:26 PM: + @giscus/svelte 2.2.0

11:16:26 PM: + @neodrag/svelte 1.2.3

11:16:26 PM: + @playwright/test 1.24.2

11:16:26 PM: + @svelte-plugins/tooltips 0.1.6

11:16:26 PM: + @sveltejs/adapter-static 1.0.0-next.39

11:16:26 PM: + @sveltejs/kit 1.0.0-next.405

11:16:26 PM: + @tailwindcss/typography 0.5.4

11:16:26 PM: + @typescript-eslint/eslint-plugin 5.32.0

11:16:26 PM: + @typescript-eslint/parser 5.32.0

11:16:26 PM: + autoprefixer 10.4.8

11:16:26 PM: + d3-shape 3.1.0

11:16:26 PM: + eslint 8.21.0

11:16:26 PM: + eslint-config-prettier 8.5.0

11:16:26 PM: + eslint-plugin-svelte3 4.0.0

11:16:26 PM: + flatbread 1.0.0-alpha.20

11:16:26 PM: + graphql-request 4.3.0

11:16:26 PM: + hast-util-parse-selector 3.1.0

11:16:26 PM: + hast-util-select 5.0.2

11:16:26 PM: + plur 5.1.0

11:16:26 PM: + postcss 8.4.16

11:16:26 PM: + postcss-scrollbar 0.5.1

11:16:26 PM: + prettier 2.7.1

11:16:26 PM: + prettier-plugin-svelte 2.7.0

11:16:26 PM: + svelte 3.49.0

11:16:26 PM: + svelte-check 2.8.0

11:16:26 PM: + svelte-portal 2.2.0

11:16:26 PM: + svelte-preprocess 4.10.7

11:16:26 PM: + svimg 3.1.0

11:16:26 PM: + tailwindcss 3.1.8

11:16:26 PM: + tailwindcss-textshadow 2.1.3

11:16:26 PM: + tslib 2.4.0

11:16:26 PM: + typescript 4.7.4

11:16:26 PM: + unist-util-visit 4.1.0

11:16:26 PM: + vite 3.0.4

11:16:26 PM: Done in 12.9s

11:16:26 PM: NPM modules installed using PNPM

11:16:26 PM: Started restoring cached go cache

11:16:26 PM: Finished restoring cached go cache

11:16:26 PM: Installing Go version 1.14.4 (requested 1.14.4)

11:16:30 PM: unset GOOS;

11:16:30 PM: unset GOARCH;

11:16:30 PM: export GOROOT='/opt/buildhome/.gimme/versions/go1.14.4.linux.amd64';

11:16:30 PM: export PATH="/opt/buildhome/.gimme/versions/go1.14.4.linux.amd64/bin:${PATH}";

11:16:30 PM: go version >&2;

11:16:30 PM: export GIMME_ENV="/opt/buildhome/.gimme/env/go1.14.4.linux.amd64.env"

11:16:30 PM: go version go1.14.4 linux/amd64

11:16:30 PM: Detected 1 framework(s)

11:16:30 PM: "svelte-kit" at version "1.0.0-next.405"

11:16:30 PM: Installing missing commands

11:16:30 PM: Verify run directory

11:16:31 PM:

11:16:31 PM: ────────────────────────────────────────────────────────────────

11:16:31 PM: Netlify Build

11:16:31 PM:

11:16:31 PM: ❯ Version

11:16:31 PM: @netlify/build 28.4.0

11:16:31 PM:

11:16:31 PM: ❯ Flags

11:16:31 PM: baseRelDir: true

11:16:31 PM: buildId: 637ffafc8732100008840e9e

11:16:31 PM: deployId: 637ffafc8732100008840ea0

11:16:31 PM:

11:16:31 PM: ❯ Current directory

11:16:31 PM: /opt/build/repo/app

11:16:31 PM:

11:16:31 PM: ❯ Config file

11:16:31 PM: /opt/build/repo/app/netlify.toml

11:16:31 PM:

11:16:31 PM: ❯ Context

11:16:31 PM: deploy-preview

11:16:31 PM:

11:16:31 PM: ❯ Installing plugins

11:16:31 PM: - @netlify/plugin-sitemap@0.8.1

11:16:34 PM:

11:16:34 PM: ❯ Loading plugins

11:16:34 PM: - @netlify/plugin-sitemap@0.8.1 from Netlify app

11:16:35 PM:

11:16:35 PM: ────────────────────────────────────────────────────────────────

11:16:35 PM: 1. Build command from Netlify app

11:16:35 PM:

11:16:35 PM: $ npm run build

11:16:35 PM: > puerh.wtf@0.0.1 prebuild

11:16:35 PM: > test "$CI" = true && npx pnpm install -r --store=node_modules/.pnpm-store || echo skiping pnpm install

11:16:35 PM: Scope: all 3 workspace projects

11:16:36 PM: Recreating /opt/build/repo/app/node_modules

11:16:37 PM: .. | Progress: resolved 1, reused 0, downloaded 0, added 0

11:16:37 PM: .. | +1120 ++++++++++++++++++++++++++++

11:16:37 PM: Packages are hard linked from the content-addressable store to the virtual store.

11:16:37 PM: Content-addressable store is at: /opt/build/repo/node_modules/.pnpm-store/v3

11:16:37 PM: Virtual store is at: ../node_modules/.pnpm

11:16:38 PM: .. | Progress: resolved 1120, reused 0, downloaded 73, added 72

11:16:39 PM: .. | Progress: resolved 1120, reused 0, downloaded 173, added 173

11:16:40 PM: .. | Progress: resolved 1120, reused 0, downloaded 288, added 287

11:16:41 PM: .. | Progress: resolved 1120, reused 0, downloaded 480, added 473

11:16:42 PM: .. | Progress: resolved 1120, reused 0, downloaded 652, added 651

11:16:43 PM: .. | Progress: resolved 1120, reused 0, downloaded 731, added 738

11:16:44 PM: .. | Progress: resolved 1120, reused 0, downloaded 883, added 891

11:16:45 PM: .. | Progress: resolved 1120, reused 0, downloaded 960, added 967

11:16:46 PM: .. | Progress: resolved 1120, reused 0, downloaded 1063, added 1071

11:16:47 PM: .. | Progress: resolved 1120, reused 0, downloaded 1110, added 1119

11:16:47 PM: .../sharp@0.30.7/node_modules/sharp install$ (node install/libvips && node install/dll-copy && prebuild-install) || (node install/can-compile && node-gyp rebuild && node install/dll-copy)

11:16:47 PM: .../node_modules/@apollo/protobufjs postinstall$ node scripts/postinstall

11:16:47 PM: .../node_modules/svelte-preprocess postinstall$ echo "[svelte-preprocess] Don't forget to install the preprocessors packages that will be used: node-sass/sass, stylus, less, postcss & postcss-load-config, coffeescript, pug, etc..."

11:16:47 PM: .../node_modules/svelte-preprocess postinstall: [svelte-preprocess] Don't forget to install the preprocessors packages that will be used: node-sass/sass, stylus, less, postcss & postcss-load-config, coffeescript, pug, etc...
.../node_modules/svelte-preprocess postinstall: Done

11:16:47 PM: .../node_modules/@apollo/protobufjs postinstall: Done

11:16:48 PM: .. | Progress: resolved 1120, reused 0, downloaded 1111, added 1120, done

11:16:48 PM: .../sharp@0.30.7/node_modules/sharp install: sharp: Using cached /opt/buildhome/.npm/_libvips/libvips-8.12.2-linux-x64.tar.br

11:16:48 PM: .../sharp@0.30.7/node_modules/sharp install: sharp: Integrity check passed for linux-x64

11:16:48 PM: .../sharp@0.30.7/node_modules/sharp install: Done

11:16:48 PM: .../esbuild@0.14.43/node_modules/esbuild postinstall$ node install.js

11:16:48 PM: .../esbuild@0.14.53/node_modules/esbuild postinstall$ node install.js

11:16:48 PM: .../esbuild@0.14.43/node_modules/esbuild postinstall: Done

11:16:49 PM: .../esbuild@0.14.53/node_modules/esbuild postinstall: Done

11:16:49 PM: .../node_modules/@sveltejs/kit postinstall$ node svelte-kit.js sync

11:16:49 PM: .../node_modules/@sveltejs/kit postinstall: Missing /opt/build/repo/svelte.config.js — skipping

11:16:49 PM: .../node_modules/@sveltejs/kit postinstall: Done

11:16:49 PM: Done in 13.4s

11:16:49 PM: > puerh.wtf@0.0.1 build

11:16:49 PM: > flatbread start -X npx -- vite build

11:16:49 PM:

11:16:49 PM: Flatbread 🥯 v1.0.0-alpha.20

11:16:49 PM:

11:16:49 PM: graphql: http://localhost:5057/graphql

11:16:49 PM: ▲ [WARNING] Cannot find base config file "./.svelte-kit/tsconfig.json" [tsconfig.json]

11:16:49 PM: tsconfig.json:2:12:

11:16:49 PM: 2 │ "extends": "./.svelte-kit/tsconfig.json",

11:16:49 PM: ╵ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

11:16:50 PM: ▲ [WARNING] Cannot find base config file "./.svelte-kit/tsconfig.json" [tsconfig.json]

11:16:50 PM: tsconfig.json:2:12:

11:16:50 PM: 2 │ "extends": "./.svelte-kit/tsconfig.json",

11:16:50 PM: ╵ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

11:16:51 PM: vite v3.0.4 building for production...

11:16:51 PM: transforming...

11:16:54 PM: ✓ 323 modules transformed.

11:16:54 PM: rendering chunks...

11:16:54 PM: .svelte-kit/output/client/manifest.json 3.16 KiB

11:16:54 PM: .svelte-kit/output/client/_app/immutable/error.svelte-3bc77765.js 1.56 KiB / gzip: 0.75 KiB

11:16:54 PM: .svelte-kit/output/client/_app/immutable/pages/index.svelte-83119d78.js 5.74 KiB / gzip: 2.50 KiB

11:16:54 PM: .svelte-kit/output/client/_app/immutable/chunks/preload-helper-668a573e.js 1.47 KiB / gzip: 0.84 KiB

11:16:54 PM: .svelte-kit/output/client/_app/immutable/chunks/index-f2a7c941.js 12.56 KiB / gzip: 5.40 KiB

11:16:54 PM: .svelte-kit/output/client/_app/immutable/chunks/index-14632aac.js 9.73 KiB / gzip: 4.17 KiB

11:16:54 PM: .svelte-kit/output/client/_app/immutable/chunks/BuildLinkToGivenCollectionNode-0f09c5f5.js 4.03 KiB / gzip: 2.04 KiB

11:16:54 PM: .svelte-kit/output/client/_app/immutable/start-36c45354.js 23.73 KiB / gzip: 8.81 KiB

11:16:54 PM: .svelte-kit/output/client/_app/immutable/chunks/Heading2-094b9b1f.js 1.11 KiB / gzip: 0.67 KiB

11:16:54 PM: .svelte-kit/output/client/_app/immutable/assets/[slug]-22567ca0.css 0.48 KiB / gzip: 0.23 KiB

11:16:54 PM: .svelte-kit/output/client/_app/immutable/chunks/giscus-0404c297.js 24.59 KiB / gzip: 8.48 KiB

11:16:54 PM: .svelte-kit/output/client/_app/immutable/assets/__layout-c673f989.css 34.00 KiB / gzip: 5.79 KiB

11:16:54 PM: .svelte-kit/output/client/_app/immutable/pages/__layout.svelte-431d9c46.js 39.45 KiB / gzip: 15.31 KiB

11:16:54 PM: .svelte-kit/output/client/_app/immutable/pages/sessions/_year_/_month_/_slug_.svelte-53b6e75c.js 78.34 KiB / gzip: 26.49 KiB

11:16:54 PM: vite v3.0.4 building SSR bundle for production...

11:16:54 PM: transforming...

11:16:55 PM: "draggable" is imported from external module "@neodrag/svelte" but never used in "src/lib/components/containers/Panel.svelte".

11:16:55 PM: ✓ 258 modules transformed.

11:16:55 PM: Generated an empty chunk: "hooks"

11:16:55 PM: rendering chunks...

11:16:55 PM: .svelte-kit/output/server/manifest.json 3.01 KiB

11:16:55 PM: .svelte-kit/output/server/index.js 78.80 KiB

11:16:55 PM: .svelte-kit/output/server/entries/endpoints/api/vendors/index.json.ts.js 0.63 KiB

11:16:55 PM: .svelte-kit/output/server/entries/endpoints/api/sessions/index.json.ts.js 1.03 KiB

11:16:55 PM: .svelte-kit/output/server/entries/endpoints/api/categories/index.json.ts.js 0.69 KiB

11:16:55 PM: .svelte-kit/output/server/entries/endpoints/api/sessions/_year_/_month_/_slug_.json.ts.js 1.93 KiB

11:16:55 PM: .svelte-kit/output/server/entries/pages/__layout.svelte.js 32.76 KiB

11:16:55 PM: .svelte-kit/output/server/entries/fallbacks/error.svelte.js 0.74 KiB

11:16:55 PM: .svelte-kit/output/server/entries/pages/index.svelte.js 3.08 KiB

11:16:55 PM: .svelte-kit/output/server/entries/pages/sessions/_year_/_month_/_slug_.svelte.js 91.20 KiB

11:16:55 PM: .svelte-kit/output/server/_app/immutable/chunks/env-1ae57496.js 0.14 KiB

11:16:55 PM: .svelte-kit/output/server/_app/immutable/chunks/index-f86eb729.js 7.18 KiB

11:16:55 PM: .svelte-kit/output/server/_app/immutable/chunks/Panel-ce677af8.js 1.19 KiB

11:16:55 PM: .svelte-kit/output/server/_app/immutable/chunks/BuildLinkToGivenCollectionNode-f8ae66c3.js 0.54 KiB

11:16:55 PM: .svelte-kit/output/server/_app/immutable/chunks/Heading2-cfe6707a.js 0.46 KiB

11:16:55 PM: .svelte-kit/output/server/_app/immutable/chunks/hooks-bced8853.js 0.00 KiB

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: '801cbabe-c5d8-486e-8704-b26b2c366deb',

11:16:56 PM: _slug: '2018-zsl-yi-shan-mo',

11:16:56 PM: title: 'ZSL Yi Shan Mo',

11:16:56 PM: date: '2022-07-06T22:50:20.699Z',

11:16:56 PM: production_year: 2018,

11:16:56 PM: excerpt: 'Smooth, sweet caramel transforms into minerals and basil',

11:16:56 PM: season: 'Spring',

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: null,

11:16:56 PM: purchase_link: 'https://tea-encounter.com/product/zsl-2018-yi-shan-mo/',

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: '100% gooey caramel apple',

11:16:56 PM: wet_leaf_nose: 'black peppercorn, chocolate milk, orange blossom, locked away wood',

11:16:56 PM: finish: 'minty & cooling, basil',

11:16:56 PM: empty_cup: 'ocean, kombucha scoby, caramel',

11:16:56 PM: mouthfeel: 'damn near steamed milk or a latte albeit with less thickness',

11:16:56 PM: taste: 'caramel, basil, guava, dragonfruit, floral bitters',

11:16:56 PM: cha_qi: 'grounding, tingly ankles, L-Theanine injected directly into my bloodstream'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: '<h3>Words and things</h3>\n' +

11:16:56 PM: 'The wet leaf between the rinse and the first steep are a world of difference. A hidden, freshly chopped woody stem smell became unleashed and took over the delicate sweet, chocolatey, perfume smells of the rinsed leaves, bringing about a sheng funk.\n' +

11:16:56 PM: `The first steep has a push of umami paired with sweet caramel and fresh rain. This material is surprisingly sweet and caramel candy-like. Smooth as a bug on a rug. You'd be surprised at how clear the caramel note is, it's surprising that tea can exude such a meandering range of flavors.\n` +

11:16:56 PM: `The wet leaf has changed tone again to a spicy & nutty men's cologne. I'd wear this. Someone needs to make an Yiwu sheng eau de toilette.\n` +

11:16:56 PM: 'Infusion 2.0 - more minerality and vegetal notes come out with a tint of tannins in the back of the mouth, still overtaken by softness and smoothness. A bit more complexity butting elbows with the caramel we saw in Act I.\n' +

11:16:56 PM: 'Astringency builds as the session progresses. Tons of fresh summer rain. A bit of a guava/dragonfruit type beat at the top. Huigan is hittin, with a juicy, lasting coolness.\n' +

11:16:56 PM: 'Bitterness is increasing with more funk and a creamy background.\n' +

11:16:56 PM: 'Floral bitters with a satisfying basil finish that lasts for over half an hour.'

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: '19ea8a5f-4cf9-4563-9352-e888dd5155f1',

11:16:56 PM: _slug: '2003-zhongcha-7532',

11:16:56 PM: title: 'Zhongcha 7532',

11:16:56 PM: date: '2022-06-04T23:15:40.633Z',

11:16:56 PM: production_year: 2003,

11:16:56 PM: excerpt: 'Smooth CNNP production with a body-melting qi and some interesting hidden flavors',

11:16:56 PM: season: null,

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: '18 years Malaysian dry storage',

11:16:56 PM: purchase_link: 'https://teaswelike.com/product/2003-zhongcha-7532-malaysia-dry-stored-quarter-cake/',

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'huitlacoche, peat moss, petrichor',

11:16:56 PM: wet_leaf_nose: 'dark chocolate, sweet resinous wood, mushroom earthiness',

11:16:56 PM: finish: 'astringent, zesty, and beaconing for another sip',

11:16:56 PM: empty_cup: 'wet river stones and summer rain',

11:16:56 PM: mouthfeel: 'luscious coating',

11:16:56 PM: taste: 'sweet, dark wood; purple; dark chocolate; peat',

11:16:56 PM: cha_qi: "heavy body feeling like gravity is pulling you into your seat and you're made of jello"

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: '<h3>Synopsis</h3>\n' +

11:16:56 PM: `From smell, you'd think this tea would taste way more humid. The smell of the wet leaf comes through in flavor with some oomph. I'm greeted with a sweet, dark woody note that reminds me of large forest growth. A bit of a purple note hidden within dark chocolate wood. From there, a medium touch of bitterness rolls in with a shroud of astringency that leaves a lasting sensation of fizz and moments later, huigan. This has a delayed huigan for sure, in that it tricks you with sweetness before the bitters.\n` +

11:16:56 PM: `This tea packs tons of flavor even on quick infusions, where it's a bit more gentle and easier to split apart taste-wise.\n` +

11:16:56 PM: 'Some bright and crackly mineral notes shoot through here and there, and I notice some earthier peat notes. A nice tannic profile intermingles with the earthiness.\n' +

11:16:56 PM: 'The qi on this is probably my favorite type of qi feeling from a tea - a bit like couch lock and comfy CBD-like melting with a body-wide relaxation.'

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: '5b62a1af-19c6-4f91-ad83-a834dd39d728',

11:16:56 PM: _slug: '2021-snoozefest',

11:16:56 PM: title: 'Snoozefest',

11:16:56 PM: date: '2022-04-01T23:40:54.469Z',

11:16:56 PM: production_year: 2021,

11:16:56 PM: excerpt: "Yea it's tea alright",

11:16:56 PM: season: 'Autumn',

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: null,

11:16:56 PM: purchase_link: 'https://white2tea.com/products/2021-snoozefest',

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'apricot funk, peach rings, tomato leaf',

11:16:56 PM: wet_leaf_nose: 'fresh laundry, apricot jam, summer flowers',

11:16:56 PM: finish: "she's huggin but she's leavin",

11:16:56 PM: empty_cup: 'sunscreen, downy laundry detergent',

11:16:56 PM: mouthfeel: 'round circles and little spheres and ellipses and higher order figures',

11:16:56 PM: taste: 'biased and dope as hell, tapioca, orchid, kissies, pomelo',

11:16:56 PM: cha_qi: 'best day ever'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: '<h3>Synopsis</h3>\n' +

11:16:56 PM: 'Back at it again wit da Tong Mode this year on a certified hood classic. This shit hits like some flannel pants, man. Mm . , ,. ,. yea ok very Nice!\n' +

11:16:56 PM: 'Very Good Tea. I love this guy!!\n' +

11:16:56 PM: `Boundless experience transmuting the properties of taste, human agency, and culture. Oh Boy! It's a tea!\n` +

11:16:56 PM: 'The finish on this year is way smoother with some balanced dryness - more like a tapioca flavor.\n' +

11:16:56 PM: `T reminded me to be funky again on here because That's why I fuckin made this thing and i became little corporate polite nice little Professional analysis words\n` +

11:16:56 PM: `Ok tbh tho this thing do be havin a very sexy salinity and minerality chillin between some kind fruits. Real gorgeous huigan (it hittin). What a nice time. I'd take the whole family to here to this Tea Experience. What a god Damn banger\n` +

11:17:02 PM: Creating deploy upload records

11:16:56 PM: 'For $15 this has to be the best value cake you can find.'

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: '072bf01b-9891-44d8-8d21-70c4c7f0754a',

11:16:56 PM: _slug: '2021-tuhao',

11:16:56 PM: title: 'Tuhao',

11:16:56 PM: date: '2022-03-15T00:59:51.726Z',

11:16:56 PM: production_year: 2021,

11:16:56 PM: excerpt: 'Burly big guy with a sweet side',

11:16:56 PM: season: 'Spring',

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: null,

11:16:56 PM: purchase_link: 'https://white2tea.com/collections/latest-additions/products/2021-tuhao',

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'minerals, nectar, raw sugar/caramel, flint, apricot, summer flowers, mulberry',

11:16:56 PM: wet_leaf_nose: 'burly mineral fruits, fresh-cut stemmy vegetation, apricot, citrus flowers',

11:16:56 PM: finish: 'huigan out the wazoo, coriander, mint, vapor',

11:16:56 PM: empty_cup: ' minerals n caramelized pear',

11:16:56 PM: mouthfeel: 'medium thickness, burly texture moving to thicc and oily',

11:16:56 PM: taste: 'pomelo, grey salt, rock candy, fresh-cut green stems, floral bitters, spring rain',

11:16:56 PM: cha_qi: 'alert but a little dissociative, a nice body and brain mind feeling'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: '<h3>Infusions</h3>\n' +

11:16:56 PM: '<ol>\n' +

11:16:56 PM: `<li>The wet leaf has a very burly, almost melted plastic smell. That quickly turns into mineral fruit musk, then moves to florals & citrus zest. The mouthfeel is medium thickness with a burly texture to it. The taste is sharp & bitter with apricot and other bright fruity/floral notes which are overpowered by the bitterness & minerality. There's a bit of green pea & celery flavor in the aftertaste, and the bitterness carries through with a sweet overtone.</li>\n` +

11:16:56 PM: `<li>Much better balance now with some sweetness, a touch of saltiness, and more body. I'm noticing warming spices like nutmeg in the flavor. There's a solid huigan that's bringing back a strong floral/mineral sweetness with a touch of root vegetables. Also, the throatfeel in the finish is warming, vaporous, and all-around great. I'm picking up some mineral smokiness, too. Some chalky astringency on the top of the tongue and roof of the mouth in the finish.</li>\n` +

11:16:56 PM: `<li>WAY smoother and less intense on the burliness. The huigan is dope as shit, some of the most prominent I've encountered in recent times. Much fruitier and sweeter all around. Just enough saltiness to make the fruit smack. Coriander and mint in the finish. The finish lasts a billion years and feels like you just brushed your teeth or used a smooth mouthwash.</li>\n` +

11:16:56 PM: `<li>Smooth minerals with a complex body that's difficult to parse individual notes from.</li>\n` +

11:16:56 PM: '<li>The smell of coffee wafting in the finish. Flavors of pomelo with wheatgrass, spring rain. Floral, highly engaging, minty & fresh huigan which makes me want to grab for another cup but hesitant because the lasting flavor is so pleasant.</li>\n' +

11:16:56 PM: '<li>A bit more mineral salty than before. Would pair well with a Saison or Belgian beer, maybe vegan cheeses too. The mouthfeel is heavily oily and thick now. Brothy body. Definitely an intense tea to drink young, would not recommend on an empty stomach. The aftertaste is a bit more aromatic.</li>\n' +

11:16:56 PM: '<li>Mineral water with cucumber and citrus. Strong cardamom aroma in the finish. This tea gets ya jonesed up.</li>\n' +

11:16:56 PM: '<li>Much more vegetal and bitter with a green candy-like aftertaste.</li>\n' +

11:16:56 PM: '</ol>'

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: '17b6d2a4-d4b8-4159-a8c1-77c65197f192',

11:16:56 PM: _slug: '1988-wuyi',

11:16:56 PM: title: 'Wuyi',

11:16:56 PM: date: '2022-03-07T22:19:25.393Z',

11:16:56 PM: production_year: 1988,

11:16:56 PM: excerpt: 'a people pleaser of an aged oolong with spice and caramelized milk',

11:16:56 PM: season: null,

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: 'Over thirty years unknown, perhaps TW dry/natural storage?',

11:16:56 PM: purchase_link: 'https://www.liquidproust.com/listing/974353558/1988-taiwanese-wuyi-25g',

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: "Oma's house in a spice way, evergreen, German Christmas cookies",

11:16:56 PM: wet_leaf_nose: 'nutmeg, marzipan, paprika, raspberry, dulce de leche, cinnamon, clean wood-fire',

11:16:56 PM: finish: 'long-lasting minty malt with berries and light astringency, peanut brittle',

11:16:56 PM: empty_cup: 'raspberry jam or preserves',

11:16:56 PM: mouthfeel: 'velvet, pervasive softness',

11:16:56 PM: taste: 'rounded malty roast, nutmeg, walnut, caramelized milk, muddled raspberries, overripe blackberries',

11:16:56 PM: cha_qi: 'a gentle calm moving out from the stomach throughout the body and mind'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: '<h3>Synopsis</h3>\n' +

11:16:56 PM: 'Strongly rounded out roast with caramelized milk, walnut + nutmeg, and a gentle outfield tart fruit sensation like muddled raspberries or overripe blackberries. Minty finish with malt, a lifting berry note, and a light touch of astringency. The mouthfeel is quite luxurious in tandem with the soft flavors. As the finish draws out, I notice more of a defined peanut brittle flavor.\n' +

11:16:56 PM: `There's a soft but lingering mineral backbone to the nuts and creams. Incredibly tasty - anyone would love this tea. This tea particularly brings back memories of my childhood at my oma's (German grandmother's) house. There's a soft but pungent spicy, nutty roast that smells exactly like her house.\n` +

11:16:56 PM: 'This tea reminds me quite a bit of a rougui or a milan dancong. Particularly its lively floral/berry side on top of roasty/spicy malt, with a less-forward minerality than you typically encounter with yancha. The minerality comes back with a bit of vanilla in the finish.\n' +

11:16:56 PM: 'As the session progresses, cinnamon becomes a more dominate note with more humid spice/wood notes overtaking and replacing the defined berry notes from the beginning. LP accurately describes this tea as having a Rolo-like taste.\n' +

11:16:56 PM: 'The end of the session is honey-forward and creamy.'

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: 'e82223e4-da8e-4b37-a462-68012f657d01',

11:16:56 PM: _slug: '2021-yesheng-gushu-hongcha',

11:16:56 PM: title: 'Yesheng Gushu Hongcha',

11:16:56 PM: date: '2021-11-16T21:31:26.640Z',

11:16:56 PM: production_year: 2021,

11:16:56 PM: excerpt: 'an intense and burly black tea in the licorice, incense, and honey realm',

11:16:56 PM: season: 'Spring',

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: null,

11:16:56 PM: purchase_link: null,

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'black licorice, almond, cranberries, dates, plums',

11:16:56 PM: wet_leaf_nose: 'purple jelly beans, blackberry, concord grape, squash',

11:16:56 PM: finish: 'roasted almonds, bizzle n bonk, pancakes',

11:16:56 PM: empty_cup: 'brown sugar, pancakes',

11:16:56 PM: mouthfeel: 'tingly, numbing, medium thickness, silica',

11:16:56 PM: taste: 'bubblegum, almond flowers, eucalyptus, licorice, incense, honey',

11:16:56 PM: cha_qi: 'mid-body energy with a glaze-over in affect and focus, warming'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: '<h3>Synopsis</h3>\n' +

11:16:56 PM: 'The first wet leaf after the rinse was super fruity. After the first brew, it totally changed towards the smell of the <a href="https://puerh.wtf/sessions/2020/12/florist-lapsang/" target="_blank" rel="nofollow noopener noreferrer">Florist Lapsang</a> with an almond and licorice profile. The leaves went from black to dark maroon.\n' +

11:16:56 PM: 'The flavor is complex, savory, minty, and powerful with a bubblegum aspect to it. The mouthfeel is tingly and slightly numbing.\n' +

11:16:56 PM: `The ye sheng character is intense and easily makes the tea take on an over-the-top strength even with short steeps at low temps. Almond & incense are strong descriptors of the flavor. The mouthfeel is building but I'm also noticing a bit of a fuzzy headache coming on. Ye sheng can snipe my brain.\n` +

11:16:56 PM: 'Nice and warming on the insides. Definitely picking up on the headache but the tea is good!\n' +

11:16:56 PM: 'Further into the session, the tea smells more floral with bitters in the taste. The aftertaste is licoricey and toasty.\n' +

11:16:56 PM: `This tea becomes a bit spicier and woodier towards the end with a calmer honey profile. This stuff has some serious longevity to it. This sucker's still kickin after 15 infusions and has the color of a second or third steep on a young sheng. Super sweet and smooth in the mouth.`

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:17:08 PM: Starting post processing

11:16:56 PM: session: {

11:16:56 PM: id: 'a62d493c-a3fa-4f80-bde2-3a6b16f1163f',

11:16:56 PM: _slug: '2021-hou-gu-monkey-valley',

11:16:56 PM: title: 'Hou Gu (Monkey Valley)',

11:16:56 PM: date: '2021-11-16T16:11:35.912Z',

11:16:56 PM: production_year: 2021,

11:16:56 PM: excerpt: 'A nutty, baked Mao Feng',

11:17:08 PM: Skipping HTML post processing

11:16:56 PM: season: 'Early Spring',

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: '6 months in a fridge in my basement',

11:16:56 PM: purchase_link: null,

11:17:08 PM: Post processing - header rules

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [],

11:16:56 PM: style: [ [Object] ],

11:17:09 PM: Post processing - redirect rules

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'taro, piña colada, vanilla, forest vegetation, crab',

11:16:56 PM: wet_leaf_nose: 'fresh & hot laundry, buttery crab, stone ocean',

11:17:09 PM: Post processing done

11:16:56 PM: finish: 'pulling astringency',

11:16:56 PM: empty_cup: 'banana bread with toasted walnuts',

11:16:56 PM: mouthfeel: 'light, oily viscosity throughout the mouth',

11:17:09 PM: Section completed: postprocessing

11:16:56 PM: taste: 'chestnuts, roasted vegetables, kombu',

11:16:56 PM: cha_qi: 'upper body energy, mostly in the head, cognitively stimulating'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: '<h3>Synopsis</h3>\n' +

11:16:56 PM: `This tea is savory and nutty. It was baked with a wood fire which brings out more of the soft nuttiness. The mouthfeel is a bit sticky with an oily coating throughout the mouth. Congruent with all the Mao Fengs I've tried so far, this one has a crab-like flavor to it and a chalky, dry finish. I find this particular Mao Feng to be softer and easier on the stomach than some with stronger umami and punch to them. This one still retains a lot of that umami with a chestnut-centric flavor, accompanied by kombu and roasted vegetables.\n` +

11:16:56 PM: 'The body thickens more as the session progresses, jointly bringing out more astringency and bitterness in the finish.\n' +

11:16:56 PM: 'On the fourth infusion, things are creamier and juicier.\n' +

11:16:56 PM: `Overall quite good and one of my favorite Mao Fengs I've tried.`

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: 'e765a89b-575a-4d53-956a-fd8aecfbd4a6',

11:16:56 PM: _slug: '2020-moon-bear-white',

11:16:56 PM: title: 'Moon Bear White',

11:16:56 PM: date: '2021-11-12T14:55:15.895Z',

11:16:56 PM: production_year: 2021,

11:16:56 PM: excerpt: 'white2tea peach rings',

11:16:56 PM: season: null,

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: null,

11:16:56 PM: purchase_link: null,

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'hardwood smoke, mezcal, agave, apple, red honey',

11:16:56 PM: wet_leaf_nose: 'plum, vanilla, sandalwood, white grape, green apple, ',

11:16:56 PM: finish: 'holy basil, huigan, peach rings',

11:16:56 PM: empty_cup: 'aromatic n funky candle wax, ',

11:16:56 PM: mouthfeel: 't h i c c c c c c c c (k)',

11:16:56 PM: taste: 'peach rings, zest, incense, Xiaguan smoke',

11:16:56 PM: cha_qi: 'stress yeetus deletus'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: '<h3>Synopsis</h3>\n' +

11:16:56 PM: `Incredibly fruity, floral, and thick. Has some sheng-like smoke particularly adjacent to a Xiaguan-like character supporting a ton of bright, fun aromatics. Just smelling this shit is gettin me goin. I literally can't stop. After killin the first cup, I'd 365g this shit instantly if I could.\n` +

11:16:56 PM: `This white tea drinks like a good young sheng and has some of that spicy apricot/holy basil character, especially in the finish. We got peach rings up in the chat. Yunnan is where it's at. This tea's nicely balanced.\n` +

11:16:56 PM: 'Smokey bittersweet, chalked full of volatile aromas with a mirrored reverb of celery (soup mode) in the finish.\n' +

11:16:56 PM: `Steepied this sucker for a bit longer and brought out a good bit of astringency and zest. The peach rings vibe is immense. Kinda has an incense/candle thing to it as well. This shit is GOOD yo. The aftertaste is awesome with a touch of umami. This thing's got it all (in terms of what I'm into).\n` +

11:16:56 PM: 'Becomes creamier and drier deeper into the session.\n' +

11:16:56 PM: 'Moon Bear is goated.'

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object], [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: '6e42f6c5-0142-49ca-9093-004954a26c5d',

11:16:56 PM: _slug: '2021-jingmai-miyun',

11:16:56 PM: title: 'Jingmai Miyun',

11:16:56 PM: date: '2021-11-01T19:57:18.903Z',

11:16:56 PM: production_year: 2021,

11:16:56 PM: excerpt: 'Flowers, cream, and texture',

11:16:56 PM: season: 'Spring',

11:17:12 PM: Site is live ✨

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: null,

11:16:56 PM: purchase_link: 'https://www.farmer-leaf.com/products/jingmai-miyun-1',

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'concord grapes, blueberry, white peach, caramelized sugar',

11:16:56 PM: wet_leaf_nose: 'peach rings, ambrosia, tropical sunshine, orchid',

11:16:56 PM: finish: 'astringent, huigan, cream, lemongrass',

11:16:56 PM: empty_cup: 'summer rain, vanilla',

11:16:56 PM: mouthfeel: 'medium-to-thick thickness',

11:16:56 PM: taste: 'orchid, rambutan, juniper, leather',

11:16:56 PM: cha_qi: 'emotionless calm & pointed focus'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: '<h3>Synopsis</h3>\n' +

11:16:56 PM: 'There are a ton of tiny bud hairs in the brew. My first impression is a medium-to-thicker mouthfeel with an entourage of softness and sweetness. Orchid flavor, rambutan, a bit of leather. Nice huigan and fruity, herbal cooling in the finish.\n' +

11:16:56 PM: 'Incredibly sweet and floral.\n' +

11:16:56 PM: `More infusions in, the brew starts to become dually more bitter as well as creamy, with more astringency. There're now notes of juniper.\n` +

11:16:56 PM: 'Definitely more focused on the vegetal creamy aspect.\n' +

11:16:56 PM: 'Late into the session, this tea becomes bitter cream with some floral overtones. The huigan brings back lemongrass.'

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: '8a6587c1-4ddd-4c15-82d1-9a44ecc91f9c',

11:16:56 PM: _slug: '2020-jin-mu-dan',

11:16:56 PM: title: 'Jin Mu Dan',

11:16:56 PM: date: '2021-09-22T14:46:30.715Z',

11:16:56 PM: production_year: 2020,

11:16:56 PM: excerpt: 'a warming, balanced yancha great for a cold day',

11:16:56 PM: season: 'Spring',

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: null,

11:16:56 PM: purchase_link: 'https://www.kongmountaintea.com/oolong-tea/jinmudan-723dc',

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'osmanthus, roasted cacao, pound cake, dried blood orange, citrus peel',

11:16:56 PM: wet_leaf_nose: 'charcoal, pine nut, moss, some type of yellow flower',

11:16:56 PM: finish: 'juicy hops, baked goods, mineral warmth',

11:16:56 PM: empty_cup: "oops I didn't sniff this sucker",

11:16:56 PM: mouthfeel: 'velvety light, slick mineral oil',

11:16:56 PM: taste: 'bittersweet chocolate, baked goods, yellow beets, bright florals, tart strawberry, gyokuro',

11:16:56 PM: cha_qi: 'more alert, comforting, cold hands n feet'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: `This is a small-batch, medium-roast yancha in the Jin Mu Dan (Golden Peony) style. I'm not nearly as well-versed in oolong as I am in puer, but the point of this project is to learn!\n` +

11:16:56 PM: '<h3>Infusions</h3>\n' +

11:16:56 PM: '<ol>\n' +

11:16:56 PM: '<li>Smooth mineral slickness, velvety light and smooth mouthfeel, milk chocolate, floral brightness. The roast is dialed in and balanced for a soft and nonabrasive experience. The finish is mid-length and carries much of the same flavors.</li>\n' +

11:16:56 PM: `<li>Stronger charcoal and bittersweet chocolate notes with some vegetal/umami gyokuro aspects in the finish. Nice body feeling with cold extremities. There's a robust and warm, round flavor that's reminiscent of dessert on a cool night.</li>\n` +

11:16:56 PM: '<li>Faint aroma of yellow beets, tart strawberry, toasted Italian bread. The finish has a juicy hops and baked goods taste.</li>\n' +

11:16:56 PM: '<li>More astringency, remarkably soft and pleasant mouthfeel.</li>\n' +

11:16:56 PM: '<li>...</li>\n' +

11:16:56 PM: '<li>Lighter and creamier.</li>\n' +

11:16:56 PM: '</ol>'

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: 'ef3eb323-81f7-47c7-88b3-b8a14181e40d',

11:16:56 PM: _slug: '2020-gapu-sheng-cha-gaba-pu',

11:16:56 PM: title: 'GAPU Sheng Cha (GABA Pu)',

11:16:56 PM: date: '2021-08-24T15:51:48.342Z',

11:16:56 PM: production_year: 2020,

11:16:56 PM: excerpt: 'Hybrid gaba and puer processing of Taiwanese leaf',

11:16:56 PM: season: null,

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: null,

11:16:56 PM: purchase_link: 'https://www.liquidproust.com/listing/1042846786/2021-gaba-puerh-25g',

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'caramel, cream, dark chocolate, granola, hazelnut, maple syrup',

11:16:56 PM: wet_leaf_nose: 'raisin, chili pepper, chocolate, lilac, popcorn',

11:16:56 PM: finish: 'persisting sweetness, medium astringency, floral & bright wild honey notes',

11:16:56 PM: empty_cup: 'kombucha scoby, gummy candy',

11:16:56 PM: mouthfeel: 'thin oil',

11:16:56 PM: taste: 'cereal milk, raisins, muscatel grape, honey, plum, maple wood, ',

11:16:56 PM: cha_qi: 'motivational, creative, and clear-minded'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: 'This tea seems to be an interesting find by <a href="https://puerh.wtf/vendor/liquid-proust" target="_blank" rel="nofollow noopener noreferrer">LP</a>, coming from a Taiwanese producer and distributor called <a href="https://www.facebook.com/mzt.gaba" target="_blank" rel="nofollow noopener noreferrer">GABA Tea (May Zest Tea Co., Ltd)</a>\n' +

11:16:56 PM: '<h3>Infusions</h3>\n' +

11:16:56 PM: '<ol>\n' +

11:16:56 PM: '<li>Greeted by an odd concatenation of aromas like hot chilis, lilac, chocolate, popcorn, raisins, and other sweet vegetal aromas. Has a bit of a new car smell to it. This stuff brews quickly; 10 seconds and it looks like the third infusion already. The flavor is cereal milk and raisin-like fruit with some florals, but a bit muffled. \n' +

11:16:56 PM: ' \n' +

11:16:56 PM: 'The finish is sweet and a bit astringent. No bitterness so far. The wet leaves have a pink hue to them and are quite dark.</li>\n' +

11:16:56 PM: '<li>The flavors are much richer but still have a certain muted feeling to them. That may be a part of the effects of GABA processing. Some muscatel grape, honey, and plum notes. A bit of maple wood hiding out in there especially as it cools.</li>\n' +

11:16:56 PM: '<li>Kind of an awkward faint chocolate milk taste but vegetal. Definitely noticing my motivation has gone way up and the way to break down a complex task seems readily apparent to me versus this morning everything was fuzzy in my brain-mind. So the cha qi is very positive and motivating although I barely feel it body-wise. Huge impact on my mood and cognition though.</li>\n' +

11:16:56 PM: '<li>Minty and more cohesive in flavor. Still a little awkward. Some huigan chillin out there.</li>\n' +

11:16:56 PM: '<li>...</li>\n' +

11:16:56 PM: `<li>Nuttier with an almond-like profile. Reminds me of almond skin and sunflower seeds. Smoothing out more where I find the flavor much more enjoyable. Definitely loving the headspace this tea puts you in even though it's not my favorite tasting sheng.</li>\n` +

11:16:56 PM: '<li>Has some reminiscence of yaobao with a lemony/woody flavor.</li>\n' +

11:16:56 PM: '<li>Pulling into the dead-end</li>\n' +

11:16:56 PM: '</ol>\n' +

11:16:56 PM: '<h3>Conclusion</h3>\n' +

11:16:56 PM: `Definitely interesting and great for cha qi lovers or a pick-me-up on a day you're feeling unmotivated, but I probably won't reach for this stuff super often, flavor-wise.`

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: 'e05e0fb6-3199-4ed4-b4fe-c032078dd194',

11:16:56 PM: _slug: '2011-huang-jin-yun-xiaguan',

11:16:56 PM: title: 'Xiaguan: Huang Jin Yun',

11:16:56 PM: date: '2021-06-21T17:28:28.529Z',

11:16:56 PM: production_year: 2011,

11:16:56 PM: excerpt: 'a sweet, tobacco-like, woody, n spicy production',

11:16:56 PM: season: null,

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: 'Dry Hong Kong',

11:16:56 PM: purchase_link: 'https://www.liquidproust.com/listing/939452398/2011-golden-xiaguan-sampler-60g',

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object], [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'raisin bran cereal, cacao nibs, Belgian waffle, tree sap, fruit smoke',

11:16:56 PM: wet_leaf_nose: 'wild grain flour, animalistic/herbaceous notes, dried flowers, hibiscus, blueberries',

11:16:56 PM: finish: 'huigan, lifting coolness',

11:16:56 PM: empty_cup: 'brown shugga, bran',

11:16:56 PM: mouthfeel: 'oily, juicy, and soft',

11:16:56 PM: taste: "tobacco, cane sugar, whiskey cask, animalistic, grapefruit/citrus, Peychaud's bitters",

11:16:56 PM: cha_qi: 'warm centralized feeling, nice and calming'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: 'This material is 6 years aged prior to the pressing in 2011.\n' +

11:16:56 PM: '<h3>Infusions</h3>\n' +

11:16:56 PM: '<ol>\n' +

11:16:56 PM: `<li>The wet leaf smell is more rosy and fruity than after the rinse, taking on some of the characteristic bright puer florals akin to something like orchids or plumeria. The mouthfeel is oily, juicy, and soft. The flavor is light, floral, and sweet. There's some huigan in the finish with a lovely aroma wafting back up in the throat. There's a rather effervescent finish.</li>\n` +

11:16:56 PM: `<li>Much thicker and more aromatic body. Sweet peanut butter. There's more of a burliness with some Peychaud's bitters, grapefruit/citrus, and medium astringency.</li>\n` +

11:16:56 PM: '<li>Much more pungent and animalistic/funky.</li>\n' +

11:16:56 PM: '<li>A focus more on a liquor-like funk. The flavor is quite alcoholic like a smooth, expensive whiskey. Woody and earthy flavors that complement whiskey.</li>\n' +

11:16:56 PM: '<li>Much smoother with woodiness and cask-like flavors. Some tobacco notes in there as well. Very sweet and spiced up overall. Some gentle but noticeable huigan is coming through with a lifting coolness.</li>\n' +

11:16:56 PM: `<li>Higher powered astringency. The tea truly do be opening up much more n brewin quicker. It's gettin dark as 5pm in Chicago durin late November.</li>\n` +

11:16:56 PM: '<li>Creamier and goes down easy. Highly drinkable.</li>\n' +

11:16:56 PM: '<li>Woody and spicy.</li>\n' +

11:16:56 PM: '</ol>'

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: '9c0990dc-7c5c-46a3-9c85-a6f5b510e558',

11:16:56 PM: _slug: '2016-dayi-7542',

11:16:56 PM: title: 'Dayi 7542',

11:16:56 PM: date: '2021-06-15T16:58:35.121Z',

11:16:56 PM: production_year: 2016,

11:16:56 PM: excerpt: 'sweet with a soft character, mélange of flavors',

11:16:56 PM: season: null,

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: null,

11:16:56 PM: purchase_link: null,

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object], [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'blueberry muffin, pancakes, clean but wet laundry, floral honey, tomato vine, iron, copper',

11:16:56 PM: wet_leaf_nose: 'wildflower honey, red grapes, strawberry jam, soft + sweet flowers, spring mountain mist',

11:16:56 PM: finish: 'cooling sweetness with strong astringency, long lasting huigan',

11:16:56 PM: empty_cup: 'river rocks, granite, leather books',

11:16:56 PM: mouthfeel: 'astringency b2b oil',

11:16:56 PM: taste: 'honey, fibrous paper, resinous wood, plum, river rocks',

11:16:56 PM: cha_qi: 'central body energy, strong pulling feeling towards the core of the torso, a bit heady'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: '<h3>Infusions</h3>\n' +

11:16:56 PM: '<ol>\n' +

11:16:56 PM: `<li>The wet leaf smells much brighter and floral than the dry leaf did. After the first infusion, that wet leaf smells even more floral and sweet. The flavor definitely has some rinse taste in there, so it's a bit muffled and muted. However, I can already tell it's got a smooth, lemony floral nature. A touch of woodiness as well, with some black tea-like honeyed notes. The finish is a bit nutty and chalky. The mouthfeel is smooth and soft with a medium thickness.</li>\n` +

11:16:56 PM: '<li>Some plum and resinous hardwood, mixed in with younger sheng and black tea flavors. Red fruits and honey, slightly bitter bite of young sheng. Very smooth and enjoyable. Some bitterness in the back roof of the mouth precursing some astringency in the finish.</li>\n' +

11:16:56 PM: '<li>More clarity on the woodiness with a pointed focus on that and some floral papery aspects. Honey and date/plum in the background. A bit more astringency which pulls throughout the mouth. The finish is more herbaceous and aromatic.</li>\n' +

11:16:56 PM: '<li>Less burly and more smooth n sweet. Cha qi is kickin in to feel a bit heady - a bit like a single puff off of a joint.</li>\n' +

11:16:56 PM: '<li>Sweet gentle wildflowers with black tea background noise.</li>\n' +

11:16:56 PM: '<li>Increased astringency, some toned-down fruitiness.</li>\n' +

11:16:56 PM: '<li>Similar to the previous. The astringency is pronounced and definitely fitting for those who like dry wines.</li>\n' +

11:16:56 PM: '<li>...</li>\n' +

11:16:56 PM: '<li>Sweetness out the wazoo with nice floral fun</li>\n' +

11:16:56 PM: '<li>... + some sweet vegetables like corn</li>\n' +

11:16:56 PM: '</ol>'

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: 'e4ea09b0-aa04-4ecd-a6fd-33f5644d499e',

11:16:56 PM: _slug: '2011-xiaguan-jin-se-yin-xiang',

11:16:56 PM: title: 'Xiaguan: Jin Se Yin Xiang',

11:16:56 PM: date: '2021-06-01T16:44:24.120Z',

11:16:56 PM: production_year: 2011,

11:16:56 PM: excerpt: 'Sweet n earthy mid-age sheng',

11:16:56 PM: season: null,

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: 'Dry Hong Kong',

11:16:56 PM: purchase_link: 'https://www.liquidproust.com/listing/939452398/2011-golden-xiaguan-sampler-60g',

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'Cinnamon Toast Crunch, chocolate oat milk, aged dark lumber',

11:16:56 PM: wet_leaf_nose: 'charred wood, freshly stained lumber, maple leaves, spicy grass',

11:16:56 PM: finish: 'herbaceous spices, menthol, buzzy texture',

11:16:56 PM: empty_cup: 'melted caramel',

11:16:56 PM: mouthfeel: 'Thin but well-lubricating',

11:16:56 PM: taste: 'Spicy cannabis, huckleberry, peat, Huitlacoche, tobacco',

11:16:56 PM: cha_qi: 'slammin'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: 'This material is 6 years aged prior to the pressing in 2011.\n' +

11:16:56 PM: '<h3>Infusions</h3>\n' +

11:16:56 PM: '<ol>\n' +

11:16:56 PM: `<li>The mouthfeel is a bit watery but very lubricating. The flavor is strong in woody sweetness with some fall-like spices. Some spicy cannabis herbaceous notes lead into the finish. Overall tastes quite sweet, with a huckleberry-like flavor and sweetness. The finish isn't very intensely flavorful but notably has a lingering buzz and menthol-like nature.</li>\n` +

11:16:56 PM: '<li>Chocolatey wood, barley, peat. Bright and sweet aromas with some cascara tang. The cha qi is hittin me sideways like a rusty cart outside a grocery store on a warm but not hot early summer day around 5pm after you just picked up some beers and pretzel roll buns.</li>\n' +

11:16:56 PM: '<li>Smooth cacao nibs with some dark chocolate and wooden bitterness.</li>\n' +

11:16:56 PM: '<li>Huitlacoche, rice hulls, fermented rice for sake.</li>\n' +

11:16:56 PM: '<li>Peat moss, hug from grandma, searching for things in the forest, receiving verbal praise from those whose opinions matter to you.</li>\n' +

11:16:56 PM: '<li>Tobacco and sweetened cardstock.</li>\n' +

11:16:56 PM: '<li>The aftertaste of sweet corn, roasted wood prior to it charring.</li>\n' +

11:16:56 PM: '<li>Sunflower seeds, sweet varnish.</li>\n' +

11:16:56 PM: '</ol>'

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: 'e1e4460a-0f69-48db-a31f-4545a6f73c47',

11:16:56 PM: _slug: '2010-luoshuidong',

11:16:56 PM: title: 'Luoshuidong',

11:16:56 PM: date: '2021-05-25T15:09:44.564Z',

11:16:56 PM: production_year: 2010,

11:16:56 PM: excerpt: 'Heady, midlife sheng with CBD-like effects',

11:16:56 PM: season: null,

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: null,

11:16:56 PM: purchase_link: 'https://www.liquidproust.com/listing/909524900/2010-luoshuidong-7g',

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'dried porcini mushroom, cedar, dark chocolate, camphor, deep forest',

11:16:56 PM: wet_leaf_nose: 'strong varnish, pine nut, cedar shavings, gypsum, coffee grounds, grape syrup',

11:16:56 PM: finish: 'balsa wood, vaporous, cooling, lingering',

11:16:56 PM: empty_cup: "Reese's Cups 100%",

11:16:56 PM: mouthfeel: 'thick and imposing, very oily texture, smooth',

11:16:56 PM: taste: 'softwood, good 10-year-old book paper, cream, chocolate, Hefeweizen',

11:16:56 PM: cha_qi: 'CBD/indica-like body feeling + mentally de-stressing'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: `Hittin' the morning with 7.65g of this is gonna mess me up on 4 hours of sleep. Godspeed.\n` +

11:16:56 PM: '<h3>Infusions</h3>\n' +

11:16:56 PM: '<ol>\n' +

11:16:56 PM: `<li>The lid of the gaiwan has a nice petrichor scent to it. The leaf has set aside some of the intensity of the dank forest n wood from the rinsed leaf to allow the grape syrup smell to punch through. The mouthfeel is thick and imposing with a very oily texture. That feeling leads into a set of flavors that give a cream kind of experience where softwoods replace the milk. The aftertaste has that softwood as well - perhaps something like balsa(?). To me, this tea tastes like it was stored slightly wet (or enough to rapidly age it), then conditioned in drier storage. There's extremely low astringency and no detectable bitterness. Some clean, thick paper notes (real high-quality paper) and sweetness.</li>\n` +

11:16:56 PM: `<li>Wet leaf is a bit headier, like a more spicy/earth terpene profile of cannabis. Mouthfeel is still incredibly smooth with a bit more drag to it. The flavor profile has a tangier softwood chips aspect. The finish has an abrupt and impeding herbaceous, fertilizer-like pungency to it that I'm not a big fan of. To me, that flavor coupled with it bringing in a bit of dryness combines in a weird way. Noticing lots of minerality, woodiness, and earthiness. Getting a little dank. Still has a Yiwu character with its smoothness.</li>\n` +

11:16:56 PM: '<li>Chocolatey with some blueberry/blackberry notes.</li>\n' +

11:16:56 PM: '<li>Much smoother than before with a mineral support and a nice, thick body & finish. The experience here is very balanced and I enjoy it a lot.</li>\n' +

11:16:56 PM: '<li>Stone, clove, grilled corn without the corn</li>\n' +

11:16:56 PM: '<li>A bit of a mineral bitterness with a mossy surrounding. The finish is vaporous, cooling, and lingering now.</li>\n' +

11:16:56 PM: `<li>Some pleasant bitterness and astringency working together to make somethin dope. Cha qi feels real nice like a cruise down the coast while the Sun's goin down.</li>\n` +

11:16:56 PM: `<li>Chocolatey and smooth with a gentle bite. Noticing some softwoods again. It kind of feels like it's oscillating between these real smooth infusions and burly ones; to my knowledge, I'm not doing anything in the brewing to push it one way or the other. I like the switch-ups to keep things interesting.</li>\n` +

11:16:56 PM: '<li>Very sweet. Kind of reminds me of a Hefeweizen - has that same smooth, banana-like yeasty flavor.</li>\n' +

11:16:56 PM: '</ol>'

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: '648df011-1b25-4408-9411-f45efd46f8f1',

11:16:56 PM: _slug: '2010-dayi-7542',

11:16:56 PM: title: 'Dayi 7542',

11:16:56 PM: date: '2021-05-04T13:24:42.298Z',

11:16:56 PM: production_year: 2010,

11:16:56 PM: excerpt: 'a classic big boy on the block, this time stored dry in Hong Kong for a decade',

11:16:56 PM: season: null,

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: '10 years dry stored in Hong Kong',

11:16:56 PM: purchase_link: null,

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'cedar, oud, corn husk, porcini mushroom',

11:16:56 PM: wet_leaf_nose: 'pinewood, bamboo, kombucha leather, hay, squash, violets',

11:16:56 PM: finish: 'a bit astringent, a touch savory on the chocolate side',

11:16:56 PM: empty_cup: 'straw, dried flowers',

11:16:56 PM: mouthfeel: 'intensely oily, lubricating, clean',

11:16:56 PM: taste: 'masa, forest of old trees, deep spices, bittersweet dark chocolate, loam, dry earth',

11:16:56 PM: cha_qi: 'relaxing, calm & collected, increased head pressure'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: '<h3>Infusions</h3>\n' +

11:16:56 PM: '<ol>\n' +

11:16:56 PM: `<li>Oily with some astringency that wasn't in the rinse - I sipped the rinse. Some tamale shell, masa-like complexity in the body, along with some woodiness. A touch of bitterness, a touch of smokiness. The finish is humid and otherwise subtle in aroma and flavor.</li>\n` +

11:16:56 PM: `<li>The wet leaf has a bit of a violet/grape smell to it as well as summer vegetation. Flavor has a bright bitterness that's pleasant along with a fuller body than previously. Mouthfeel is slick and clean. Very spicy, woody, with some root vegetables or woody vegetation.</li>\n` +

11:16:56 PM: `<li>Now the wet leaf has more of an incense smell with a bit of dry earth. Some metallic bitterness has come out with an aroma that's reminiscent of large, old trees. Cooling finish with more of an astringent pull. Cha qi's feelin like increased head pressure and my legs are subtly tingly, but all over very calm and collected.</li>\n` +

11:16:56 PM: '<li>Chocolatey smoke on the water with elusive heavy spices. Noticing some cream.</li>\n' +

11:16:56 PM: '<li>Soil notes coming through but not an offputting soil note to my tastes, definitely on the drier side. Some cinnamon and Chinese five-spice.</li>\n' +

11:16:56 PM: '<li>Dark chocolate and loamy soil. Very thick body with a mid-strength fertilizer-like finish.</li>\n' +

11:16:56 PM: '<li>Quite similar to the previous.</li>\n' +

11:16:56 PM: '<li>Sunflower seeds, loam, and bamboo.</li>\n' +

11:16:56 PM: '<li>Sun roasted, dry, black dirt.</li>\n' +

11:16:56 PM: '<li>Becoming smoother and creamier - bitterness is almost null.</li>\n' +

11:16:56 PM: '<li>...fast forward to Day 2. I tried some more of this tea in my Jianshui pot and oh man does it mesh well. It takes down some of those soily loam notes and rounds out some of the burly side, providing a better mouthfeel albeit a bit more noise in the body. Never noticed that fertilizer-like finish running through all the previous steeps again in the Jianshui. Noticing quite a bit of florals + the ability to pull more out of this tea this far in w/ the higher heat retention of the pot. Personally, I found the Jianshui to create a better experience suited to my tastes for this particular tea.</li>\n' +

11:16:56 PM: '<li>Earthy florals with some big milky spice and fun.</li>\n' +

11:16:56 PM: '</ol>'

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: '5446d7d8-106d-46a7-bb7b-bc8b0aec7aea',

11:16:56 PM: _slug: '2007-repave',

11:16:56 PM: title: 'Repave',

11:16:56 PM: date: '2021-04-22T14:49:14.916Z',

11:16:56 PM: production_year: 2007,

11:16:56 PM: excerpt: 'spice 2 loam 2 cream',

11:16:56 PM: season: 'Spring',

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: 'Menghai for 7.5 years, Guangzhou for 7 years',

11:16:56 PM: purchase_link: 'https://white2tea.com/products/2007-repave-hekai?_pos=1&_sid=bb2165103&_ss=r',

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'corn smut, leather, old stuff, milk chocolate',

11:16:56 PM: wet_leaf_nose: 'tobacco, old wooden barn sans animals, cardamom, vanilla ',

11:16:56 PM: finish: 'bit of huigan, looming spices and woods, tahini-like throatfeel',

11:16:56 PM: empty_cup: 'molasses',

11:16:56 PM: mouthfeel: 'incredibly oily progressing to a med-high astringency',

11:16:56 PM: taste: 'bittersweetness, aged wood, smoke, corn smut, topsoil, gasoline, loam, soy milk',

11:16:56 PM: cha_qi: 'very caffeinating and made me easily irritable'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: 'Aged 7 years as maocha before being pressed in 2014.\n' +

11:16:56 PM: '<h3>Infusions</h3>\n' +

11:16:56 PM: '<ol>\n' +

11:16:56 PM: '<li>The mouthfeel is substantially oily and followed by a smooth bitter taste. Corn smut holds through in the flavor with some aged wood and sweetness. The finish is a bit reminiscent of tahini in throatfeel and taste.</li>\n' +

11:16:56 PM: '<li>Bittersweet, papery-woody tang with some perceived wet smokiness - some aromas kind of like cultured plant butter and leather with an abundance of spices. On the dry side of storage flavors. Medium-high amount of astringency in the finish. The empty cup smell has an intense molasses smell.</li>\n' +

11:16:56 PM: `<li>Wet leaf's got fertilizer in some fertile topsoil aromas. The flavor is a bit more creamy than the previous infusions. Still strong on the bitterness with some loam notes.</li>\n` +

11:16:56 PM: '<li>Quite smokey and burly with a strong smokiness.</li>\n' +

11:16:56 PM: '<li>Juicier with some banana-like fruitiness.</li>\n' +

11:16:56 PM: '<li>Back to the corn smut with sweet smokiness now featuring gasoline.</li>\n' +

11:16:56 PM: '<li>Smoother with loam more noticeable.</li>\n' +

11:16:56 PM: '<li>...</li>\n' +

11:16:56 PM: '<li>Noticeably creamier like soy milk</li>\n' +

11:16:56 PM: '<li>Even creamier and smoother, starting to thin and take a long ass time to brew</li>\n' +

11:16:56 PM: '</ol>'

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: '46637ee8-0f86-4612-8723-510254ed0ef2',

11:16:56 PM: _slug: '2020-planetary-shark-feed',

11:16:56 PM: title: 'Planetary Shark Feed',

11:16:56 PM: date: '2021-04-20T15:30:13.557Z',

11:16:56 PM: production_year: 2020,

11:16:56 PM: excerpt: 'sweet, deep, and dark with highlights of raisin bran and sandalwood',

11:16:56 PM: season: null,

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: null,

11:16:56 PM: purchase_link: 'https://white2tea.com/products/2020-planetary-shark-feed?_pos=1&_sid=de3f29885&_ss=r&variant=36235717247128',

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'raisin bran, honey oat clusters, mixed berries, sandalwood',

11:16:56 PM: wet_leaf_nose: 'sweet rice bran, Irish soda bread, red berries, sandalwood',

11:16:56 PM: finish: 'cooling and vaporous with light astringency',

11:16:56 PM: empty_cup: 'caramel, cereal',

11:16:56 PM: mouthfeel: 'thick, heavy, oily, some astringency',

11:16:56 PM: taste: 'sugary raisin bran, cacao nibs, sandalwood, beets',

11:16:56 PM: cha_qi: 'relaxing and subtle'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: '<h3>Infusions</h3>\n' +

11:16:56 PM: '<ol>\n' +

11:16:56 PM: '<li>This shou holds a good bit of similarity to the Waffles series from white2tea, with a sweet cereal-like brightness and berry features. I would say this has a stronger berry presence than Waffles. \n' +

11:16:56 PM: ' \n' +

11:16:56 PM: "Planetary Shark Feed runs quite dark in the cup with flavors reminiscent of sweetened raisin bran, cacao nibs, and sandalwood, coupled with a tinge of bitterness, and some light astringency. There's an oily film-like coating in the mouth. The finish is a dance between drying and oily with some deep bran/cocoa-like notes.</li>\n" +

11:16:56 PM: '<li>Thicker and smoother body with less apparent bitterness and astringency. Flavors seem a bit more clear with less noise while still in that sweet bran realm. The finish has a bit of a menthol kinda thing going on.</li>\n' +

11:16:56 PM: '<li>The liquor is the darkest so far; almost black with deep magentas. Stronger on the woodiness with some savory mineral aspects (a bit of salt and iron). Perhaps a hint of citrus hiding in there as well.</li>\n' +

11:16:56 PM: '<li>...</li>\n' +

11:16:56 PM: '<li>Still similar, holding onto that raisin bran flavor.</li>\n' +

11:16:56 PM: '<li>Rather vegetal undertones coming out, like earthier root vegetables.</li>\n' +

11:16:56 PM: '<li>Chocolate, bread, and sandalwood</li>\n' +

11:16:56 PM: '<li>Sweet cocoa, beets</li>\n' +

11:16:56 PM: '<li>Strong sweetness and silky mouthfeel with quicker drop-off of the body in the finish.</li>\n' +

11:16:56 PM: '</ol>'

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: '439a6354-dd65-48cb-bb4d-e08d2944b779',

11:16:56 PM: _slug: '2019-asamiya-black',

11:16:56 PM: title: 'Asamiya Black',

11:16:56 PM: date: '2021-04-10T23:46:39.978Z',

11:16:56 PM: production_year: 2019,

11:16:56 PM: excerpt: 'A floral/spice-forward Japanese black tea with a dark berry undercurrent',

11:16:56 PM: season: 'June',

11:16:56 PM: elevation: 400,

11:16:56 PM: aging_conditions: null,

11:16:56 PM: purchase_link: 'https://meileaf.com/tea/asamiya-black/',

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'almond, torn living leaf, spring blossom, saltwater toffee',

11:16:56 PM: wet_leaf_nose: 'animalistic, savory, bright florals, pumpkin, rhubarb, perfume, rose',

11:16:56 PM: finish: 'slightly bitter nut skin finish with rose, swelling florals',

11:16:56 PM: empty_cup: 'stone, like granite or a quartz-heavy somethin or other',

11:16:56 PM: mouthfeel: 'very oily and smooth',

11:16:56 PM: taste: 'elderberry, black currant, rose, demerara syrup, nut skin, daikon',

11:16:56 PM: cha_qi: 'super relaxed and wholesome'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: `The leaves that comprise this tea are quite odd. There are some with a deep brownish/yellow-green, and others with an almost turquoise/deep green. The stems are then a bright reddish-brown, so there's a lot of color contrast which I've not found in most other teas - particularly not a black tea.\n` +

11:16:56 PM: '<h3>Infusions</h3>\n' +

11:16:56 PM: '<ol>\n' +

11:16:56 PM: `<li>The color of the liquor holds a bit of a reddish pink, rose hue. Quite similar to a jin jun mei or the florist's lapsang from w2t. There's a bright floral characteristic sitting atop a honeyed almond base. Noticing elderberry, black currant, and rose. A bitterish, nut skin finish with rose and other swelling florals.</li>\n` +

11:16:56 PM: `<li>It's way thicker and smoother. Much sweeter than the first round as well. Agave/demerara syrup. The aftertaste isn't bitter anymore but still has that nut skin, more obvious on the rose.</li>\n` +

11:16:56 PM: '<li>Super sweet and crisp. More minerality.</li>\n' +

11:16:56 PM: '<li>Like sugar water and rose. Daikon entered the chat.</li>\n' +

11:16:56 PM: '<li>Quite similar to the last one, maybe a bit thinner. Definitely still quite rosy.</li>\n' +

11:16:56 PM: '</ol>'

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: '0ab34e4f-18b6-460b-be0a-8d79b0b5e6b5',

11:16:56 PM: _slug: '2020-tie-guan-yin-old-style',

11:16:56 PM: title: 'Tie Guan Yin Old Style',

11:16:56 PM: date: '2021-04-07T16:13:33.650Z',

11:16:56 PM: production_year: 2020,

11:16:56 PM: excerpt: 'Char-forward, toasty n roasty TGY with a nice juniper note',

11:16:56 PM: season: null,

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: null,

11:16:56 PM: purchase_link: 'https://white2tea.com/products/tie-guan-yin-old-style',

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'crusty bread, heavily roasted seeds, pine nuts, lighter fluid, milkweed',

11:16:56 PM: wet_leaf_nose: 'juniper, chocolate covered blueberries, espresso, gunpowder, avocado oil',

11:16:56 PM: finish: 'lychee with a smooth drop-off, medium length',

11:16:56 PM: empty_cup: 'oat clusters and graham cracker',

11:16:56 PM: mouthfeel: 'smooth, oily, milky',

11:16:56 PM: taste: 'juniper, gin, bitter roast/char, popcorn, sake, cereal milk, oats n honey, gasoline',

11:16:56 PM: cha_qi: 'alerting and stimulating with a CBD-like background noise'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: `The smell of the warm dry leaf takes on a familiar heavily roasted oolong aroma, reminiscent of nearly burnt, crusty bread. No rinse. I'm feelin spicy.\n` +

11:16:56 PM: '<h3>Infusions</h3>\n' +

11:16:56 PM: '<ol>\n' +

11:16:56 PM: `<li>The wet leaf aroma has chocolate covered blueberries, the smell of espresso in a coffeehouse, gunpowder, and something kind of like avocado oil - an odd amalgamation of shit that does actually kind of work into something pleasant. Mouthfeel is smooth, oily, and milky. There's a subtle ping of sourness sitting atop a mound of roasted floral cream and gasoline. Pleasantly fitting for springtime.</li>\n` +

11:16:56 PM: '<li>Creamier with more of a burnt vegetal smell. Taste has a charcoal-like sourness against a creamy floral vegetation.</li>\n' +

11:16:56 PM: '<li>Popcorn, sake, and toasted grains.</li>\n' +

11:16:56 PM: '<li>Surprisingly very similar to the mori machi dark tea. Dark and roasty fruit & vegetation flavors.</li>\n' +

11:16:56 PM: `<li>Cranked it up to 205. Bitter roast with a slight metallic touch. Has a full body with a nice fruity finish that's got some strong similarity to lychee.</li>\n` +

11:16:56 PM: `<li>Wet leaf smells very intensely of juniper, got that gin vibe. That juniper flavor also translates nicely to the cup. Decent length on the finish, nothing crazy but it's a good time.</li>\n` +

11:16:56 PM: '<li>The juniper is a bit less forward but still present</li>\n' +

11:16:56 PM: '<li>Cereal milk, oats, honey</li>\n' +

11:16:56 PM: '<li>...</li>\n' +

11:16:56 PM: `<li>Interesting flavor that's almost in the realm of what I associate with spicy chili peppers, kind of tastes like heat. Mouthfeel isn't as creamy up front but still holds a nice, creamy thickness in the throat. Wet leaf still smells like juniper but isn't as pronounced in the cup.</li>\n` +

11:16:56 PM: '</ol>'

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object], [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: 'fa375c43-c01d-4ba9-8f2f-0c3edbd62bee',

11:16:56 PM: _slug: '2018-wildwood',

11:16:56 PM: title: 'Wildwood',

11:16:56 PM: date: '2021-04-05T13:59:06.829Z',

11:16:56 PM: production_year: 2018,

11:16:56 PM: excerpt: 'a vaporous sheng with a floral character',

11:16:56 PM: season: 'Spring',

11:16:56 PM: elevation: 1900,

11:16:56 PM: aging_conditions: null,

11:16:56 PM: purchase_link: 'https://crimsonlotustea.com/products/2018-spring-wildwood-sheng-raw-puerh-tea-free-shipping?_pos=3&_sid=aeabe42c0&_ss=r',

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'wild honey, clean stone, elusive florals',

11:16:56 PM: wet_leaf_nose: 'orchid, dried blueberries, apricot, floral linen, clean spring-like aroma, fresh vegetation',

11:16:56 PM: finish: 'lengthy & vaporous with menthol cooling, holy basil, the color blue, strong throat and chest feel',

11:16:56 PM: empty_cup: 'spicy orchid, oregano, ocean',

11:16:56 PM: mouthfeel: 'highly lubricating with gentle astringency and a bit of pressure on the roof of the mouth',

11:16:56 PM: taste: 'orchid, cashew chocolate milk, holy basil, cardamom, coriander, lemon',

11:16:56 PM: cha_qi: 'relaxing and grounding'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: `Excited to try this tea with Arby's Truth Serum water; this is the tea that Arby, Max, and Glenn used in their Between Two Teapots episode on water.\n` +

11:16:56 PM: '<h3>Infusions</h3>\n' +

11:16:56 PM: '<ol>\n' +

11:16:56 PM: '<li>The wet leaf smells more intensely vegetal and cleaner than in the rinse. Kind of reminds me of being in a nice resort lobby somewhere tropical with polished stone floors. The mouthfeel is very slick with minimal astringency. That clean floral smell carries through to the cup accompanied by agave, all followed by the taste of flipping through a new book of thick craft paper. Some lighter stone fruits as well like apricots. The finish is vaporous and highly aromatic, lifting, and cooling. Lots of aromas that remind me of old trees growing on a warm, late-spring day.</li>\n' +

11:16:56 PM: '<li>Very full-bodied taste and tactile experience in the mouth. Mineral smoothness with more vegetal statements than the first round. Predominately floral with orchid tones, followed closely by fruitiness and spiciness. Coriander and cardamom. Menthol cooling on the long, drawn-out, fruity finish.</li>\n' +

11:16:56 PM: '<li>More pronounced astringency with a slight bitterness. Spicy aromatics kind of stick around in the aftertaste. Holy basil in that cloud and carrying into the finish. Empty cup has spicier bright florals, like a spicy orchid and oregano.</li>\n' +

11:16:56 PM: `<li>Cashew milk, holy basil, coriander, cardamom. Decent complexity tying all of those together. Brighter fruity/'blue'-tasting floral note coming up right after I swallow. The finish is now the most aromatic of the 4 infusions.</li>\n` +

11:16:56 PM: '<li>The aromatics in the vaporous finish have shifted a bit to be more floral and stronger in the throat and chest.</li>\n' +

11:16:56 PM: '<li>A slight milk chocolate note appeared here.</li>\n' +

11:16:56 PM: '<li>Not noticing much change this time around</li>\n' +

11:16:56 PM: `<li>Becoming creamier with toned down fruit, still persisting on the florals but they're definitely delicate and not in your face floral.</li>\n` +

11:16:56 PM: '<li>Upped temp to boiling. Light lemon notes, with some savory umami. Thinning in body and profile. Still quite enjoyable.</li>\n' +

11:16:56 PM: '<li>Reaching its end, with gentle fruitiness and creaminess along for the ride. The empty cup here smells like the sea.</li>\n' +

11:16:56 PM: '</ol>'

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: '5c463f13-d400-4db0-ba69-dbbdb31ac46e',

11:16:56 PM: _slug: '2005-dayi-7542-batch-504',

11:16:56 PM: title: 'Dayi 7542 Batch 504',

11:16:56 PM: date: '2021-03-23T14:10:20.273Z',

11:16:56 PM: production_year: 2005,

11:16:56 PM: excerpt: 'A cleanly stored benchmark sheng with a malty predominance',

11:16:56 PM: season: null,

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: '~15 years dry Hong Kong storage',

11:16:56 PM: purchase_link: null,

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'dark chocolate, biscuity & smooth shou, rye, malt, plum, metamorphic rock',

11:16:56 PM: wet_leaf_nose: 'dry, refined, and old wood; rye cask, malted grains, wild blueberries, woodsy & spicy cologne, koji',

11:16:56 PM: finish: 'a bit bubbly and slightly cooling',

11:16:56 PM: empty_cup: 'malted barley, molasses',

11:16:56 PM: mouthfeel: 'mid thickness, large bubbles in the mouth, quite astringent',

11:16:56 PM: taste: 'malted milk balls, cacao nibs, rye whiskey barrel wood, loam, freeze-dried corn, raw potato, seaweed',

11:16:56 PM: cha_qi: 'very subtle with a decent amount of caffeine'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: '<h3>Infusions</h3>\n' +

11:16:56 PM: '<ol>\n' +

11:16:56 PM: `<li>First impression is that this tastes very adult-like. It's got a pretty potent but pleasant astringency as well. There's a bit of a chalky feeling in the mouth on the teeth. Strong on the rye whiskey barrel wood notes, slightly souring wood as the liquid cools a bit. Tons of complexity that make it feel like you're looking into an old-growth forest with tons of brush, tryna spot somethin small, brown, n furry. The mouthfeel on the finish is a bit bubbly and slightly cooling. \n` +

11:16:56 PM: ' \n' +

11:16:56 PM: 'It tastes like a clean, quiet, and calm workshop of old heavy tools - perhaps even a speakeasy. Definitely more towards the Old Fashioned front if you were to compare this to a cocktail. Flavors are malty and smooth with a bit of chocolate milk.</li>\n' +

11:16:56 PM: `<li>A bit sweeter and brighter in flavors, definitely bolder with a semblance of a cacao nibs note. There's a substantial nutty malt tied to a woodiness and spiciness with a touch of cream, stone, and florals. Kind of an all-arounder save for vegetal; any vegetal notes are more in the earthy realm, like raw potatoes. I'm picking up a bit of loam, but it's not anything like that big wet-stored soil note (which tend to make me, personally, feel a little nauseous) - this is more chocolatey, deep, and full. Lots of bass in this tea. Also freeze-dried corn notes.</li>\n` +

11:16:56 PM: `<li>Malted milk balls, deep wood, astringency. Feels like a class act all around. Super clean tasting and lively with rounded out minerality poking through here and there. It's a fun time and has a nice predominance of that malted milk ball flavor above the woodsiness.</li>\n` +

11:16:56 PM: '<li>More noticeable raw potato, heightened sweetness, still carrying that malty complexity.</li>\n' +

11:16:56 PM: '<li>Smoother with less astringency. Hard to pick stuff out to describe it, but this infusion has some nice honeyed dianhong-type notes to it augmented onto the potato earthiness. That potato taste is more refined and clearer than before. The taste is similar to red beets as well.</li>\n' +

11:16:56 PM: '<li>Stored grain flavors are taking the stage now. Tastes like smooth malt or sticking your face into freshly toasted grains.</li>\n' +

11:16:56 PM: `<li>Steeped longer, it's a ton earthier than before. Doesn't get bitter which is cool, but gets some clay-like flavors coming out.</li>\n` +

11:16:56 PM: '<li>Floral grains and nuts. That creamy, interwoven, dry-aged sheng flavor. Cashew milk, lemon zest.</li>\n' +

11:16:56 PM: '<li>...</li>\n' +

11:16:56 PM: `<li>Now it's starting to switch up with a lot more umami. Kombu and wakame flavors are coming out which is really unexpected. When the umami subsides, a taste of melted chocolate (like on a s'mores) comes up.</li>\n` +

11:16:56 PM: '<li>Candied lemon and seaweed</li>\n' +

11:16:56 PM: '</ol>'

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: 'f949ed51-0018-4ab3-a011-f0f764fa225e',

11:16:56 PM: _slug: '2019-yiwu-gouyoulin',

11:16:56 PM: title: 'Yiwu Gouyoulin',

11:16:56 PM: date: '2021-03-15T15:49:34.745Z',

11:16:56 PM: production_year: 2019,

11:16:56 PM: excerpt: 'Soft, oily, and lustrous sheng with an incredible retro-olfactory finish',

11:16:56 PM: season: null,

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: null,

11:16:56 PM: purchase_link: 'https://web.archive.org/web/20201025015714/http://www.liquidproust.com/listing/860016572/yiwu-maocha-set-42g',

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: "peach, white chocolate, confectioner's sugar, icing, smooth & spicy musk",

11:16:56 PM: wet_leaf_nose: 'poached peaches, cut vegetation, peaches and cream candy',

11:16:56 PM: finish: 'wintergreen, lifting aromatics, stupidly long lasting (+1hr), warm spices',

11:16:56 PM: empty_cup: 'creamed caramel',

11:16:56 PM: mouthfeel: 'smooth, solid thickness, a bit bubbly',

11:16:56 PM: taste: 'soy milk, cherry blossom, peach, mineral musk, floral broth, Chinese herbs, vanilla ice cream',

11:16:56 PM: cha_qi: 'calming, heady, centering, and grounding, a bad mood cure'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: '<h3>Infusions</h3>\n' +

11:16:56 PM: '<ol>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: `This first infusion has a surprising bitterness to it, which I don't typically find with Yiwu teas. It's very smooth and has a solid thickness in the mouth. A bit bubbly. There's nearly no astringency. I'm also noticing a retro-olfactory note of candied fruits and fresh, deep-green herbs. The finish is very lengthy + cooling with wintergreen and some mint. \n` +

11:16:56 PM: ' \n' +

11:16:56 PM: "As it cools, or as I've gotten used to it, that bitterness has faded into more of a rockiness, smooth and silky. This definitely has the Yiwu mouthfeel and character of being delicate, thick, and brightly aromatic.\n" +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: `Jasmine flowers with a bit more bitterness; could dial back the infusion time a bit to avoid that bitterness but I don't mind it. A bit of dryness is coming out now, still strong on that strong retro-olfactory aroma. Also noticing more of a cream in the flavor. It's similar to a really nice soy milk.\n` +

11:16:56 PM: `For me, this tea has an abundance of aromas that feel as if they're lifting and elusive - a lot playing together in a beautiful harmonic arrangement. The spices and nuttiness intertwine with the cream, floral, and stone notes in a fantastic way. Hitting this tea with a fine-toothed comb is worth it, it's real interesting.\n` +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: `Now there's a bit of a smoky mineral character peaking its head. I have no complaints about this tea honestly. It's good. The minty finish is more apparent than before with a nice huigan to it.\n` +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: `The bitterness seems to have toned down. I'm getting peach, fruit tree flowers, cherry blossoms, and apricots kind of muddled together. More drying so the perceived thickness has gone down a bit but the mouthfeel is still quite thick. \n` +

11:16:56 PM: ' \n' +

11:16:56 PM: "The cha qi is hittin and it fit in exactly where I needed it today. Was feelin pissed about stuff going on at work, where I'm at in my career, etc., and this tea completely flipped my mood. It had an effect like the pleasant side of weed that can function as a shift of your perspective of concern to contextualize things from a different point of view, leaving you feelin comforted and reassured. So I'm feelin pretty damn good even if it should be a shitty kinda day.\n" +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: 'A bit brothy with more umami than the start. Oily with a spicy floral, fruity sweetness.\n' +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: `Went a little lighter and got a brighter slice of the recent aromatics in the past few infusions, but not a notable difference other than it kind of centering around a full-bodied kind of complexity that's hard to describe. Definitely describable as soupy or brothy but on the floral end if you can imagine a soup like that. Some more pronounced woodiness as well.\n` +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: `Chinese herbal medicines. Oily, brightly fragrant soup. Loooooooooong lingering finish. I'm really impressed with the strength of the finish - it seriously goes for over an hour of that refreshing wintergreen and herbal kinda retro-olfactory deal.\n` +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: 'Still herbal and got all that stuff goin on above. A bit of vanilla ice cream kinda vibes though to be honest.\n' +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: 'Oat milk/soy milk, verbena\n' +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: 'I kept drinkin from here on out, probably to 15-20 infusions til it fizzled out. It was milky, light, and real enjoyable.\n' +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '</ol>'

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: '55d4da2c-acb2-4a88-95ef-48c3a030fa3d',

11:16:56 PM: _slug: '2020-mori-machi-dark',

11:16:56 PM: title: 'Mori-machi Dark',

11:16:56 PM: date: '2021-03-11T18:41:52.237Z',

11:16:56 PM: production_year: 2020,

11:16:56 PM: excerpt: 'A sake-like fermented tea with a funky sour candy-like, toast-like range',

11:16:56 PM: season: 'Spring (first and second harvests)',

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: null,

11:16:56 PM: purchase_link: 'https://www.denstea.com/dark-tea-c-1031_1015/morimachi-dark-tea-p-2041.html',

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'Sweet rice cakes, strawberry & watermelon candy, sour gummy worms, toasted barley',

11:16:56 PM: wet_leaf_nose: 'sweet & fruity sake, toasted grains and barley, watermelon rind, cherry candy, strawberry toffee, grape, apple',

11:16:56 PM: finish: 'lingering mineral softness, over-toasted grain, mysterious floral/fruity stuff',

11:16:56 PM: empty_cup: 'half-dried straw, rice bran',

11:16:56 PM: mouthfeel: 'soft velvet, fine effervescence',

11:16:56 PM: taste: 'toasted rice, floral sake, mirin, cherrywood, multigrain breads, cashews, sweet/sour duality without the sour feeling',

11:16:56 PM: cha_qi: 'relaxing while a bit jittery, very soothing on the stomach'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: `The smell from the warm and wet leaf is so incredibly different from anything I've had. Stupidly bright and fruity, even candy-like. The fermentation method produced some incredible differences from your typical heicha/shou. The rinse is super thick and cloudy, and given how sterile they treat this fermentation process - I'm gonna drink it.\n` +

11:16:56 PM: '<h3>Infusions</h3>\n' +

11:16:56 PM: `rinse - Soft and velvety mouthfeel with a sake punch. A mix of red and green fruits, deep but also super bright and tangy. There's a bit of a sour note that fades into a roasted/toasted bitterness/nuttiness/earthiness. There's also a floral rice bran aroma.\n` +

11:16:56 PM: '<ol>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: `The wet leaf is even more powerful in aroma than the rinse. Sweet strawberry toffee, warm pastries, toasted/puffed rice. The liquor is still quite cloudy and dark - resembling a whiskey. The mouthfeel is similar to the rinse - smooth and velvet-like. The taste is darker and more bass-heavy when compared to the rinse. The roasted tones come through much stronger. I'm noticing cherrywood, multigrain and bran-heavy breads - perhaps rye as well. There's also a cashew-like nuttiness, a smooth bitter tang that's like a marriage of the sweet and fruity parts of sake mixed with toast.\n` +

11:16:56 PM: `The aftertaste and finish are both really interesting and long-lasting. There's a mineral softness on top of a slightly over-toasted grain with a mysterious floral/fruit kind of thing.\n` +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: `Wet leaf is grape-like with a strong floral-fruity range tied into pastries. Flavor is brighter and on the floral side of sake. The roasted aspect is a bit more charred, but very nicely complimented by the bright and sweet fruity florals. There's a fine effervescent mouthfeel that coats the entire mouth in tiny bubbles.\n` +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: `Sweet apple aroma on the lid of the gaiwan. Almost like you're walking through a meadow or old cobblestone city-scape. There's a taste of being near the ocean with warm air as well. Some sweet sourness is coming through to the cup now. Kind of a cross between mirin and sake without the alcoholic bite. Definitely still very floral, fruity, and toasty with a clear roasted rice taste. Anyone really into Tie Guan Yin, yancha, or unusual things would probably love this.\n` +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: 'Similar to the last cup with more minerals and rockiness.\n' +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: `Letting it go longer brought out more sweetness and floral notes. There's a sweet/sour duality that's hard to describe in the typical sour or tangy terms. It doesn't have the mouthfeel or reaction of something sour but has the taste.\n` +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: 'Becoming a lot lighter now. Predominate notes are that toasty and nutty aspect.\n' +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: 'Sake/toasted rice-centric with more of an alcoholic tang. This was a real fun time and I really recommend giving this stuff a shot.\n' +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '</ol>'

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: '1675658e-39eb-4a4d-971f-583f6b7f63ee',

11:16:56 PM: _slug: '2020-tub-highness',

11:16:56 PM: title: 'Tub Highness',

11:16:56 PM: date: '2021-03-09T15:00:16.831Z',

11:16:56 PM: production_year: 2020,

11:16:56 PM: excerpt: 'A transformative, soft, floral, and fruity sheng from a renown part of Yiwu',

11:16:56 PM: season: 'Spring',

11:16:56 PM: elevation: 1200,

11:16:56 PM: aging_conditions: null,

11:16:56 PM: purchase_link: 'https://meileaf.com/tea/tub-highness/',

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'sour fruit candy, raspberry purée, apricot, sweet & floral face cream, holy basil, real light firewood smokiness',

11:16:56 PM: wet_leaf_nose: 'green apple skin, char-roasted fruit, raspberry creme savers (the candy), root beer (sassafras root)',

11:16:56 PM: finish: 'Lingering, effervescent, and transformative with a lot of returning sweetness. Juiciness moving to astringency in later infusions',

11:16:56 PM: empty_cup: 'mineral salts and musk',

11:16:56 PM: mouthfeel: 'oily as puttin CBD oil in ur mouth, wet as a dog in a bathhouse',

11:16:56 PM: taste: 'grilled cherries, plums, and apricot; mint, holy basil, strawberry, almond skins, floral tobacco, cumin',

11:16:56 PM: cha_qi: 'ultra-relaxing, like taking a heroic dose of CBD'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: `Daes and I are doin a virtual collab over the cord. She's got the tea, I've got the tea; we're drinkin the tea at the same damn time.\n` +

11:16:56 PM: '<h3>Infusions</h3>\n' +

11:16:56 PM: '<ol>\n' +

11:16:56 PM: `<li>Mouthfeel is stupid oily and thick. It's almost like you took a shot of CBD oil and held it in your mouth. Daes said her mouth is wetter than a dog in a bathhouse. Taste is cooked fruits, bits of sour bright fruit hidden in the mix, cherries and plum. Finish is long, effervescent, and fruity with very little astringency, maintaining a lot of that juicy mouthfeel. As it goes on, the finish changes to a floral soft & refreshing face cream that u wanna eat, then to a refreshing spring walk outside after a lukewarm shower with cherry blossoms. There's a pretty stark but subtle transformation here in the finish. \n` +

11:16:56 PM: ' \n' +

11:16:56 PM: 'Daes states, "it taste like nice lukewarm Day outside walking next 2 bloom flower tree in the morning with dew in the: grass 4 Me".</li>\n' +

11:16:56 PM: `<li>Wet leaf has a sweeter smell to it, more intense on the charred fruit realm - cherries, plums, apricot. Taste is way nuttier, like hazelnut and almond skin. Spices like cumin, potentially fenugreek. There's a bit of pleasant bitterness and the whole feel of the tea has shifted to more of a warm hug-like experience. There's more of a savory note coupled with mineral saltiness and floral wood smoke, a hint of vegetal/floral tobacco. There's a more integrated sweetness at a deep level, where it feels like an undertone but affects the whole thing globally. The finish has more astringency than the first, maybe 2.5-3 notches more. The finish is super sweet with a solid huigan, returning much more sweetness than you'd expect for the bitterness. I'd say there's a black cherry note in the finish. \n` +

11:16:56 PM: ' \n' +

11:16:56 PM: 'Our mouths feel a bit numb and overall we both feel really relaxed and calm - like a muscle relaxer.</li>\n' +

11:16:56 PM: `<li>Super cooling on the first sip and into the finish, quite a standout difference from the past two rounds. There's somethin fucky goin on here and it's definitely mint (a good fucky). Holy basil with a smooth, soft smokiness. There's a much thicker aroma when you breathe, definitely in that realm of holy basil and bright spices. It's also feels very cooling to breathe. There's a sweetness surrounding a focus on spicy, savory, vegetal, and nutty flavors. Cha qi is hittin and it feels like we just took a heroic dose of CBD.</li>\n` +

11:16:56 PM: '<li>Light smoke, mineral bitters with cream. Floral fruity finish with basil, mint, and strawberry.</li>\n' +

11:16:56 PM: `<li>There's an intense throat feel that's minty/basil-like. Taste wise, we're seein mineral, bit fruity, sweet and salty, with a solid creaminess. Astringency is there, quite drying but it waits a few seconds to kick in before gradually ramping up.</li>\n` +

11:16:56 PM: '<li>Smooth and silky mouthfeel, ending in dryness. Taste is akin to like plant-based milk made from almond skins.</li>\n' +

11:16:56 PM: '<li>Went way longer on the brew here. Vegetable broth with a bit of celery.</li>\n' +

11:16:56 PM: '<li>...</li>\n' +

11:16:56 PM: '<li>Watery savory broth with a bit of smokey fruitiness.</li>\n' +

11:16:56 PM: '</ol>'

11:16:56 PM: },

11:16:56 PM: images: [ [Object], [Object], [Object], [Object], [Object] ]

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: 'dc758880-acd9-4cf8-b2d8-6111b8054325',

11:16:56 PM: _slug: '2007-yang-qing-hao-huangshan-qizhong',

11:16:56 PM: title: 'Yang Qing Hao: Huangshan Qizhong',

11:16:56 PM: date: '2021-03-04T14:53:30.788Z',

11:16:56 PM: production_year: 2007,

11:16:56 PM: excerpt: 'Animal Crossing: Wild World extreme Tom Nook speedrun (any % complete)',

11:16:56 PM: season: 'Early Spring',

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: "13 years wet in Yang's Taiwanese storage",

11:16:56 PM: purchase_link: null,

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'spicy chocolate, oat milk, leather, animalistic, blueberries, sweet cream',

11:16:56 PM: wet_leaf_nose: 'funky, old/resinous wood, sugarcane, damp hardwood, cacao nibs, blueberries',

11:16:56 PM: finish: 'cooling, nice n decently long with some retro-olfactory ish',

11:16:56 PM: empty_cup: 'tobacco caramel',

11:16:56 PM: mouthfeel: 'oily, full, and juicy - astringent in later infusions',

11:16:56 PM: taste: 'hot cocoa, resinous wood, black walnuts, cloves, tobacco, chicken of the woods',

11:16:56 PM: cha_qi: 'i got the covid vaccine today so tired and sore arm'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: 'Tried this with two different water temps to see the difference between experiences: 212 degrees and 205 degrees.\n' +

11:16:56 PM: '<h3>Infusions</h3>\n' +

11:16:56 PM: '<ol>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: `I'm met with a rounded, tangy smooth/bitter kind of twist. The mouthfeel is oily and luscious - super pleasant. There's a slight woodiness resting towards the back of the tongue tying back to that tangy twist with a hint of smoke. All of those aspects besides the oily mouthfeel are light and noticeable rather than commanding at this point. Some leathery aged notes (think a saloon or museum with antique stuff). Some astringency on the finish but not super intense. The coating mouthfeel exists in the throat as well. \n` +

11:16:56 PM: ' \n' +

11:16:56 PM: 'Came back to this with 205 degree water - got way less bitterness. More chocolatey, kind of like a smooth hot cocoa. Not noticing that smoke note.\n' +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: `The wet leaf this time around has a roasted corn, elotes kind of thing goin on coupled with a deep forest type of lively, woody smell. A bit of a wood-fire bitterness with charcoaly hardwood. There's also a nuttiness and creaminess like black walnuts, with a fruity brightness. The empty cup smells like a humid wood sauna with eucalyptus. Some bitter mineral notes as well, although this bitterness is more tied to the woody/spicy side. It could even be perceived as a subtle sourness. \n` +

11:16:56 PM: ' \n' +

11:16:56 PM: "205 degree water: really fruity and floral with some spicy aspects, like a nice femme's perfume. Creamed woodsy notes with tight astringency. Black walnuts, cloves, tobacco, a bit of charred hardwood. Finding the balance here more pleasant than using water at 212. The bitterness is less so than the other session.\n" +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: 'Way juicier mouthfeel than before. Honestly has the taste of fire or heat. The body is stronger with an abundance of tang. Long lasting finish. \n' +

11:16:56 PM: ' \n' +

11:16:56 PM: '205 & shorter steep time - around 10s: Similar increased juiciness but with increased creaminess as well. A bit on the light, hot chocolate milk side. Not noticing that tanginess, but I do notice the stronger body, like the tea has fully opened up at this point. The finish is indeed long lasting and a bit cooling.\n' +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: 'Leather and stone. Chalky mouthfeel. \n' +

11:16:56 PM: ' \n' +

11:16:56 PM: '205: same as 212 with more softness and creaminess.\n' +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: `A little soupy with a touch of a celery/mushroom note. This tea isn't very sweet, but a limited time sweetness hits pretty decently towards the start with a super smooth minerality, then fades out to be replaced by dryness and woodiness. The astringency is more pronounced now. \n` +

11:16:56 PM: ' \n' +

11:16:56 PM: '205: Woodsy tobacco kinda thing with some integrated bitterness. Finish is still quite cooling and nice.\n' +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: `The wet leaf smells like currants with a 'dark purple'-like smell. Resinous wood with a pronounced but rounded bitterness. As it cools, that bitterness tones down.\n` +

11:16:56 PM: '205: Wet leaf has that dark purple smell but with quite a bit of bright floral aspects surrounding it. The taste is barely bitter, but is definitely astringent. Some floral woodsy aspects. Retro-olfactory sensation in the throat where deep fruity tones are coming back up from the dark depths.\n' +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: `I didn't finish this the first time around at 212 degrees so from here on out, all the words are 205 exclusive. And that's fine, because (in my opinion) 205 is treating this stuff better anyway. Resinous wood and warm spices for sure.\n` +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: 'Soupier vegetable broth notes. This is interesting to note that at boiling, that came out 3 infusions ago, so the lower temp definitely stretches out the session. Dense hardwood and sugarcane. Airy and savory finish that becomes cooling with a very slight effervescence.\n' +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: 'Chocolate and grilled wild mushrooms, like chicken of the woods.\n' +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '<li>\n' +

11:16:56 PM: 'Soy milk, stone.\n' +

11:16:56 PM: '</li>\n' +

11:16:56 PM: '</ol>'

11:16:56 PM: },

11:16:56 PM: images: null

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: 'e1d33e35-b7b1-4415-a3f3-47bc90c0b6cc',

11:16:56 PM: _slug: '2010-dry-goosh',

11:16:56 PM: title: 'Dry Goosh',

11:16:56 PM: date: '2021-02-28T22:57:09.101Z',

11:16:56 PM: production_year: 2010,

11:16:56 PM: excerpt: "Some 'gushu' going through a midlife crisis that can't tell what age it wants to be",

11:16:56 PM: season: null,

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: '~10 years dry somewhere',

11:16:56 PM: purchase_link: 'https://www.liquidproust.com/listing/912113057/2010-dry-goosh-14g',

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: 'antique wood, sweet varnish, caramel toffee',

11:16:56 PM: wet_leaf_nose: 'menthol, controlled substances, marble out the wazoo, floral berries',

11:16:56 PM: finish: 'menthol and huigan sweetness, real drawn out and persisting flavor',

11:16:56 PM: empty_cup: 'wet stone',

11:16:56 PM: mouthfeel: 'medium thickness, mid-astringency, effervescence',

11:16:56 PM: taste: 'sweet caramel, mineral vegetation, bittersweet chocolate milk, varnish, peppercorns',

11:16:56 PM: cha_qi: 'minted up and hittin the gas'

11:16:56 PM: },

11:16:56 PM: flavor_axes: {

11:16:56 PM: cream: [Object],

11:16:56 PM: umami: [Object],

11:16:56 PM: stone: [Object],

11:16:56 PM: spices: [Object],

11:16:56 PM: earth: [Object],

11:16:56 PM: nuts_roast: [Object],

11:16:56 PM: wood: [Object],

11:16:56 PM: vegetal: [Object],

11:16:56 PM: floral: [Object],

11:16:56 PM: fruits: [Object]

11:16:56 PM: },

11:16:56 PM: _content: {

11:16:56 PM: html: `Visually, this stuff looks frozen in time out here lookin like some 2017 sheng. But the smell of the dry leaf in the heated gaiwan is a bit more of that woody aged smell. I'm noticing a super sweet varnish type of deal with a caramel toffee thing too, then a bit of drier/'cleaner' aged notes like wood and my classic museum description. There are a ton of buds in this with black gunmetal-colored leaves.\n` +

11:16:56 PM: '<h3>Infusions</h3>\n' +

11:16:56 PM: '<ol>\n' +

11:16:56 PM: `<li>Woah the smell of the wet leaf is insane. It's different from anything I've experienced so far. Stupid bright and mentholy on the lid with a bit of an illegal substance smell to it - maybe a bit pharmaceutical? but in a cool way. There's some stone like a marble enshrouded hallway or something. As it cools down it gets more of a Pinesol kind of vibe with some wild berries. Let the leaves really cool off and I'm noticing more of a bright and sexy floral berry note. The aged look kind of visually came out now after they've been rinsed. \n` +

11:16:56 PM: ' \n' +

11:16:56 PM: "Alright onto the damn thing: this tastes so weirdly aged. It's confusing. It's got some papery, older types of notes but also similar attributes to something a year or two old. This kinda stuff is awesome and for that, it earns the funky monkey tag in my book. Sweet caramel and mineral vegetation. An interesting mix.</li>\n" +

11:16:56 PM: `<li>A bit bittersweet with a chocolate milk note. A very smooth and milk-like mouthfeel with a medium thickness. Also a touch of a sweet vegetal sourness towards the finish and citric acid(?). That all sounds weird but it really does go together nicely. There's also celery late into the finish - the finish is long and drawn out with a sweetness. It's like each opposing flavor kind of works its way into the timeline of flavors that come out of taking a sip - not like they're competing at all. I really like this tea.</li>\n` +

11:16:56 PM: `<li>Brewing a bit longer brings out a bit of smokiness and astringency as well as the bitter side of that bittersweet chocolate. This almost tastes like a blend of different aged material but it visually all looks a consistent color, so this is just a bit funky I think. There's an effervescence throughout the mouth accompanied by sweet varnish and woody greens, falling into a rather white papery dryness.</li>\n` +

11:16:56 PM: `<li>Nice floral aroma coming off the leaves when the water was poured in. Brewed this a little shorter to see what that would be like. There's a general soupiness that isn't particularly savory, perhaps more in the nutty/spicy and floral directions. The dryness is less apparent. Kind of has a sweet peppercorn thing goin on.</li>\n` +

11:16:56 PM: '<li>Cashew milk, tomato vine, a bittersweet brothiness, gently astringent.</li>\n' +

11:16:56 PM: '<li>A bit smokey on the medicinal end, still brothy with a touch of fruit. Some surprising huigan with an intense returning sweetness.</li>\n' +

11:16:56 PM: `<li>Cha qi is hittin and it's feelin a bit minty. Very wired with a solid bit of headspace. Kinda got an awkward mixture of flavors going on here but I'd still say it's enjoyable. There's some solid just compounded, ambiguous flavor with a long finish that's increasingly minty and huigany.</li>\n` +

11:16:56 PM: `<li>Main thing I'm noticing is just how long the finish is. The aftertaste has stuck around for about 30 minutes.</li>\n` +

11:16:56 PM: '<li>Letting up a bit on the brothiness and giving way to a tiny, tiny hint of sourness. Getting a bit creamier again.</li>\n' +

11:16:56 PM: `<li>Had a few more infusions here and it's got a mineral dryness and that ambiguous kind of end-of-session creamy tea flavor. Qi-wise, this tea birthed some hardcore development progress to the site - it's a motivator that has me on the verge of anxiety soup.</li>\n` +

11:16:56 PM: '</ol>'

11:16:56 PM: },

11:16:56 PM: images: null

11:16:56 PM: }

11:16:56 PM: {

11:16:56 PM: session: {

11:16:56 PM: id: '02369418-1016-436a-af4f-8ceec1a64b36',

11:16:56 PM: _slug: '2006-yang-qing-hao-qixiang',

11:16:56 PM: title: 'Yang Qing Hao: Qixiang',

11:16:56 PM: date: '2021-02-25T16:41:59.558Z',

11:16:56 PM: production_year: 2006,

11:16:56 PM: excerpt: "the ghost of huigan's past",

11:16:56 PM: season: 'Spring',

11:16:56 PM: elevation: null,

11:16:56 PM: aging_conditions: '2 years US, ~12 years Taiwan',

11:16:56 PM: purchase_link: 'https://www.liquidproust.com/listing/910741471/black-friday-yang-qing-hao-special-28g',

11:16:56 PM: vendor: [ [Object] ],

11:16:56 PM: cultivar: [ [Object] ],

11:16:56 PM: style: [ [Object] ],

11:16:56 PM: notes: {

11:16:56 PM: dry_leaf_nose: "dried spice, that 'museum' smell, aged hardwood, brown paper bag, carrot, smells like spacetime itself",

11:16:56 PM: wet_leaf_nose: 'green peas, leather, hot pavement, petrichor, brown paper bag',

11:16:56 PM: finish: 'menthol sensation, huigan, strawberry banana, shou-like stuff',

11:16:56 PM: empty_cup: 'celery, flowers, brown bag',

11:16:56 PM: mouthfeel: 'starts light and gets thicc, chalky coating',

11:16:56 PM: taste: 'butter crackers, an Old Western, nuts, paprika, bittersweet chocolate, pancakes, flint',

11:16:56 PM: cha_qi: 'yea alright it got me'

11:16:56 PM: },

11:16:57 PM: flavor_axes: {

11:16:57 PM: cream: [Object],

11:16:57 PM: umami: [Object],

11:16:57 PM: stone: [Object],

11:16:57 PM: spices: [Object],

11:16:57 PM: earth: [Object],

11:16:57 PM: nuts_roast: [Object],

11:16:57 PM: wood: [Object],

11:16:57 PM: vegetal: [Object],

11:16:57 PM: floral: [Object],

11:16:57 PM: fruits: [Object]

11:16:57 PM: },

11:16:57 PM: _content: {

11:16:57 PM: html: `Here's where I sourced my info on this tea: <a href="http://www.yangqinghao.com/index.php/teas/2006-qixiang" target="_blank" rel="nofollow noopener noreferrer">YQH group orders site</a>. It reads:\n` +

11:16:57 PM: '<blockquote>\n' +

11:16:57 PM: 'Like the 2005 Cangliu and 2006 Baisuixiang, the Qixiang is a blend of the six famous tea mountains (Youle, Yiwu, Gedeng, Yibang, Manzhuan, Mangzhi). Five are in Mengla County and all six could be considered a part of the greater Yiwu area. Unlike the Baisuixiang and Cangliu this is 100% spring harvest. Also known as Chi Hsiang. 30% Yiwu, 100% gushu.\n' +

11:16:57 PM: '</blockquote>\n' +

11:16:57 PM: `Yang's own site then states that the material used is blended from 100-400 year old trees which would mean part of that material is dashu if you consider gushu to be 250yr+. Everyone plays by their own semantic laws in the tea world. Nothing is real. Not even tea.\n` +

11:16:57 PM: '<h3>Infusions</h3>\n' +

11:16:57 PM: '<ol>\n' +

11:16:57 PM: `<li>This ish smells like the fabric of reality. The rinse and first infusion might not have fully awoken the tea yet but it's got the aromas goin. Mouthfeel transitions to creamy albeit a bit thin up front. I'm into the flavor - it's reminding me of Town House buttery crackers. The roasty/nutty notes are particularly strong. Definitely picking up on peanuts and walnuts. The finish is intense with a strong coating almost reminding me of the after-effects of eatin peanut butter crackers. There's a chalkiness in the mouth and on the top of the tongue after finishing this round.</li>\n` +

11:16:57 PM: `<li>There's a wide body and hips on this one for sure. Features a slight smokiness that's integrated into a savory nutty note. Slightly bitter aged lead on some huigan. Not sure how to exactly describe that. Never mind I know how to exactly describe that. It's like the young bitter mineral edge that would slap you with some huigan tag got fossilized and replaced by a spectre of aged sheng past. Yet the huigan lives on and returns the contractual sweetness to which it was so obliged. I would hug this tea. I would even nuzzle it and give it an arm around the shoulder. Sorry Daes, you can at least watch. But keep your eyes on your own paper. And boy does this tea's got some paper. That brown bag from the nose is back for attention and who am I to ignore it.</li>\n` +

11:16:57 PM: `<li>I've been greeted by roasted & caramelized coconut cashew chunks tossed in a little paprika and spice ad addendum. It also tastes like tea. I think the 2yr Ohio storage aired some of the Taiwan edge off of this stuff. There aren't many wet age notes that slap me this or that way - tastes like an Old Western. It's been Americanized as is the imperial nature of this country. There's a bittersweet chocolate note coming forth to take the stand. It's good. I like what it has to say. I feel this tea in my body like I've just been read my sleeper words and have been activated to carry out what it had secretly programmed me to do. It's cooking my brain.</li>\n` +

11:16:58 PM: `<li>My ass has actually been taken off and handed to me. I feel like I'm in a heat wave. This one's an ass kicker and I even had an uncrustie on my stomach before I started. It's actually awesome tho. The chalkiness in the mouth is still there. The mouthfeel is broader. The cracker and nutty notes are still there. It's honestly just holding on tight to all the flavor notes and spittin em out each infusion. The finish has a bit of a strawberry banana goin on after I gave it some time to rest. There's a menthol-like sensation in the finish too.</li>\n` +

11:16:58 PM: '<li>More shou-like earthy flavors coming through. Pancakes, baked goods, vanilla, light fruit. A bit astringent as well without any bitterness. You can feel a bit of a puckering dryness.</li>\n' +

11:16:58 PM: '<li>Some mineral stuff is comin out now - a bit of flint, a tinge of iron. Tastes like civil war-era smoothbore flintlocks converted into percussion muskets, some with their barrels rifled.</li>\n' +

11:16:58 PM: '<li>Noticing freeze-dried corn now but still in that shou-like realm. The cha qi feels a little weedy. My hands are cold as an iceberg. I may die tonight. Would give this a 9.175/10.0 on cha qi.</li>\n' +

11:16:58 PM: `<li>A fruity/floral celery note on the lid of the gaiwan. Haven't noticed a difference in taste from the last one.</li>\n` +

11:16:58 PM: `<li>Upped the temp to boiling to see what happens from here on out. More resinous, vegetable brothy, and woody. It's interesting the change a few degrees can have on extraction.</li>\n` +

11:16:58 PM: '<li>...</li>\n' +

11:16:58 PM: '<li>Back to the crackers with a tight mineral smokiness and an integrated creaminess. Startin to water out but still enjoyable.</li>\n' +

11:16:58 PM: '</ol>'

11:16:58 PM: },

11:16:58 PM: images: null

11:16:58 PM: }

11:16:58 PM: {

11:16:58 PM: session: {

11:16:58 PM: id: '4495e21e-8b47-4242-8e45-66ed12780465',

11:16:58 PM: _slug: '2009-jingmai',

11:16:58 PM: title: 'Jingmai',

11:16:58 PM: date: '2021-02-23T17:46:50.315Z',

11:16:58 PM: production_year: 2009,

11:16:58 PM: excerpt: 'A fantastic daily on the sweet/floral side with a touch of dry age',

11:16:58 PM: season: null,

11:16:58 PM: elevation: null,

11:16:59 PM: aging_conditions: '11 years dry in Ghuangzou',

11:16:59 PM: purchase_link: 'https://white2tea.com/products/2009-jingmai?variant=31961892061321',

11:16:59 PM: vendor: [ [Object] ],

11:16:59 PM: cultivar: [ [Object] ],

11:16:59 PM: style: [ [Object] ],

11:16:59 PM: notes: {

11:16:59 PM: dry_leaf_nose: 'warm summer day outside, deep fruity wood, molasses, tomato vine/leaf',

11:16:59 PM: wet_leaf_nose: 'metallic brightness, black cherry, cherry wood, plum, vanilla, florals - more floral and sweet as infusions go on',

11:16:59 PM: finish: 'mid astringency with spicy tropical fruit & floral notes',

11:16:59 PM: empty_cup: "'clean' - almost that fresh detergent-like smell, warm florals",

11:16:59 PM: mouthfeel: 'lusciously soft and juicy',

11:16:59 PM: taste: 'vanilla cake, lightly aged cherry wood, lilies, apple crisp with phyllo dough, coffee cherry/cascara tang',

11:16:59 PM: cha_qi: 'tingly sensation in various parts of the body, very mellowing yet motivating'

11:16:59 PM: },

11:16:59 PM: flavor_axes: {

11:16:59 PM: cream: [Object],

11:16:59 PM: umami: [Object],

11:16:59 PM: stone: [Object],

11:16:59 PM: spices: [Object],

11:16:59 PM: earth: [Object],

11:16:59 PM: nuts_roast: [Object],

11:16:59 PM: wood: [Object],

11:16:59 PM: vegetal: [Object],

11:16:59 PM: floral: [Object],

11:16:59 PM: fruits: [Object]

11:17:00 PM: },

11:17:00 PM: _content: {

11:17:00 PM: html: `This is the second on-the-record use of Arby's <a href="http://empiricaltea.com/water-recipe-truth-serum/" target="_blank" rel="nofollow noopener noreferrer">Truth Serum</a> water recipe. I really enjoyed this particular tea last time I had it with Hinckley purified water (TDS of 5) + Arby's 1.0 recipe (which consisted just of epsom salt and baking soda). Truth Serum features gypsum, magnesium chloride, and other tweaks on top of baking soda and epsom salt which are put together with the goal of expressing the full character of the tea.\n` +

11:17:00 PM: '<h3>Infusions</h3>\n' +

11:17:00 PM: '<ol>\n' +

11:17:00 PM: `<li>The wet leaf is strong on florals, vanilla, and baked goods which is a bit different from the smell of the leaf after the rinse. The first infusion is a bit light since the leaf is still a bit clumpy and was hard to parse without breaking a bunch. I'm getting a mid-aged, tangy wood-like sweetness. Mouthfeel is very soft and smooth. There's also a vanilla cake taste.</li>\n` +

11:17:00 PM: `<li>The liquor has a much deeper golden color than the first; the leaves also seem opened up much more. The leaf has an orchid and lily floral smell. There's a slight aged flavor with coffee cherry tea notes. Tropical fruits and floral aromatic notes with light astringency on the finish. Sweet pastries smell in the empty cup.</li>\n` +

11:17:00 PM: '<li>The wet leaf has a bit of a gunpowder, cut vegetation, brown sugar, and deep floral aroma. This round, the liquor came out super cloudy. The flavors seem quite rounded by age with the core flavor being a floral aged note - kind of banana bready and woody a bit like the fruity bright/clean notes in shou. The coffee cherry/cascara tangy aroma is still there as well.</li>\n' +

11:17:00 PM: `<li>This one is the sweet spot that I loved from last time I tried this tea. It's unlocked the perfect amount of florals and aged flavors melted together with less of that woody tang. There are a lot of pastry-like notes and this reminds me of my mom's apple crisp made with phyllo dough and a caramelized sugar glaze on top. But you also don't forget you're drinking sheng, so it's a real nice compounded flavor in my opinion.</li>\n` +

11:17:00 PM: `<li>Hard to describe but it's like a floral fruit that becomes cream as you eat it.</li>\n` +

11:17:00 PM: '<li>A bit brothier and more savory.</li>\n' +

11:17:00 PM: `<li>I'm really noticing the sweetness being juxtaposed by some spicy lightly aged notes.</li>\n` +

11:17:00 PM: '<li>Tastes like old man flowers in the best way possible - I love it. Spicy, woody, floral, aged</li>\n' +

11:17:00 PM: '<li>...</li>\n' +

11:17:00 PM: `<li>Now things are getting a bit different. The experience is like being right next to a lily while you cut its stem. There's that bright floral fragrance but a sharp lively vegetal note. Focusing in on that vegetal note, it's akin to watermelon rind. Overall stupidly smooth even after brewing for 10+ minutes.</li>\n` +

11:17:00 PM: '<li>The smell of the leaf as the water was being poured in here was wildly floral. Taste had a sherbet creamy note backed by woody/floral sweetness. The astringency is gentle but assertive and makes you want to keep coming back for more. This is really sessionable especially in the later steeps.</li>\n' +

11:17:00 PM: '</ol>'

11:17:00 PM: },

11:17:00 PM: images: null

11:17:00 PM: }

11:17:00 PM: {

11:17:00 PM: session: {

11:17:01 PM: id: '622c7ad6-f154-4df4-aa51-7650569ef540',

11:17:01 PM: _slug: '2001-big-red-mark-jia-ji',

11:17:01 PM: title: 'Big Red Mark Jia Ji',

11:17:01 PM: date: '2021-02-22T01:25:41.234Z',

11:17:01 PM: production_year: 2001,

11:17:01 PM: excerpt: 'old spice with the woods and other shit',

11:17:01 PM: season: null,

11:17:01 PM: elevation: null,

11:17:01 PM: aging_conditions: '~20yrs dry in Guangzhou?',

11:17:01 PM: purchase_link: 'https://white2tea.com/products/2001-big-red-mark-jia-ji?_pos=1&_sid=7a5d9192d&_ss=r',

11:17:01 PM: vendor: [ [Object] ],

11:17:01 PM: cultivar: [],

11:17:01 PM: style: [ [Object] ],

11:17:01 PM: notes: {

11:17:01 PM: dry_leaf_nose: 'crusty woodfired bread, plums, cedar, black pepper, banana',

11:17:01 PM: wet_leaf_nose: 'fall leaves, honey, charred red fruits, strawberry milkshake, sweet flowers',

11:17:01 PM: finish: 'astringent with a medium tangy bitterness that moves towards spicy as the session progresses',

11:17:01 PM: empty_cup: 'dough and flour, lilies, sea salt',

11:17:01 PM: mouthfeel: 'silky smooth with a medium thickness, texturally sweet',

11:17:01 PM: taste: 'sweet wooden cabinets, cookie dough, peanut brittle, fall leaves, roasted pumpkin seeds, an Old Fashioned',

11:17:01 PM: cha_qi: 'more perceptive and cerebral with a CBD-like body feel'

11:17:01 PM: },

11:17:01 PM: flavor_axes: {

11:17:01 PM: Starting to deploy site from 'app/build'

11:17:01 PM: cream: [Object],

11:17:02 PM: umami: [Object],

11:17:02 PM: stone: [Object],

11:17:02 PM: spices: [Object],

11:17:02 PM: Creating deploy tree asynchronously

11:17:02 PM: earth: [Object],

11:17:02 PM: nuts_roast: [Object],

11:17:02 PM: wood: [Object],

11:17:02 PM: vegetal: [Object],

11:17:02 PM: floral: [Object],

11:17:02 PM: fruits: [Object]

11:17:02 PM: },

11:17:02 PM: _content: {

11:17:02 PM: html: `The first time I had this many months back, I really wasn't a fan because I tried it hot off the mail. It tasted straight up like cigarette ash. Now I've let it rest for a real long time lookin for an opportunity to give it another spin. Trying Arby's Truth Serum water recipe seemed like the best time for another go at it.\n` +

11:17:02 PM: '<h3>Infusions</h3>\n' +

11:17:02 PM: '<ol>\n' +

11:17:02 PM: '<li>The first infusion smelled super aromatic. Definitely different from the first time I tried this one. Super floral, sweet, and fruity. The taste is creamy, sweet, and solidly woody. Has a little bit of a bitter tang towards the back top of my mouth on the finish. Not getting any ashy smoke notes this time. Has a bit of a varnished wood taste to it. The flavor spectrum is pretty tame and balanced with predominance in the nutty, woody, and spicy area. Has more of an adult-like fall feel to it.</li>\n' +

11:17:02 PM: `<li>A bit more bitterness on the top of the tongue followed by a cream note which leads into a taste like the smell of wood shavings or wood cabinets. The bitterness is oddly tangy in a way I haven't experienced bitterness. It's also tied to a pretty strong astringency which wasn't nearly as present in the first round. There's a bit of a smoke note but very gentle and pleasantly matched to the woodiness. Kind of like sittin' outside on a cooler summer night next to a fire that isn't producing much smoke at all. The more it cools, the stronger that bitter note and astringent feeling become.</li>\n` +

11:17:02 PM: `<li>The lid of the gaiwan smells wonderful. There's a floral, ambrosial sweetness with just a touch of wood to it. The flavor is definitely woodier with a dark mulchy note that raises into an Angostura bitters. Getting some OId Fashioned-type spicy notes. Almost a bit hoppy too.</li>\n` +

11:17:02 PM: `<li>Each round, the liquor reddens more than the last, and the lid of the gaiwan gets a sweeter, more ambrosial smell to it. Honestly, the tea's a bit hollow here which I wasn't expecting. There are definitely interesting spicy woodsy notes to it plus an awakened floral nature in the background, but it's all a bit watery. I'm gonna try brewing longer for the next infusion to try to counter that. There's a doughy, flour-like smell to the empty cup too.</li>\n` +

11:17:02 PM: '<li>Yeah, still pretty watery. That tangy bitter has moved more into a clearly spicy bitter note with a lifting motion to it. Getting some fall leaves, roasted pumpkin seeds, and hay tastes.</li>\n' +

11:17:02 PM: '<li>Brewing real hard brought out a peanut brittle/cookie dough note that I really like. It also filled a bit of that hollowness back up into something that feels really engaging again. Going to up the water to just shy of boiling now.</li>\n' +

11:17:02 PM: `<li>These real long infusions at near-boiling are the move for sure at this point. Very floury and dough-like which is quite a departure from where I thought this was headed at the start. Some earthiness is present too. A bit of mossy earth but not super 'dirt'-like.</li>\n` +

11:17:02 PM: `<li>Had a few more infusions with that nuttier dough aroma 'til it started to really thin out overall.</li>\n` +

11:17:03 PM: '</ol>'

11:17:03 PM: },

11:17:03 PM: images: null

11:17:03 PM: }

11:17:03 PM: {

11:17:03 PM: session: {

11:17:03 PM: id: '03e7952b-8a04-41d3-8d88-7c7ea7ff90bd',

11:17:03 PM: _slug: '2020-stone-milk',

11:17:03 PM: title: 'Stone Milk',

11:17:03 PM: date: '2021-02-17T14:41:48.520Z',

11:17:03 PM: production_year: 2020,

11:17:03 PM: excerpt: "the name don't lie. it truly don't.",

11:17:03 PM: season: null,

11:17:03 PM: elevation: null,

11:17:03 PM: aging_conditions: null,

11:17:03 PM: purchase_link: 'https://white2tea.com/products/stone-milk?_pos=1&_sid=c0c66de78&_ss=r',

11:17:03 PM: vendor: [ [Object] ],

11:17:03 PM: cultivar: [],

11:17:03 PM: style: [ [Object] ],

11:17:03 PM: notes: {

11:17:03 PM: dry_leaf_nose: 'oak smoke; hard, crusty, rustic bread; dark chocolate covered blueberries; light char',

11:17:03 PM: wet_leaf_nose: 'fresh & floral laundry, wild blueberries, summer rain, patchouli',

11:17:03 PM: finish: 'cardamom, nutmeg, and roasted vegetation; coating the mouth and throat like milk',

11:17:04 PM: empty_cup: 'metamorphic rock, baked fruits',

11:17:04 PM: mouthfeel: 'oily and thick, coating like fatty milk, drying',

11:17:04 PM: taste: 'super fatty milk, metamorphic rocks, blackberries, sweet and sour liquor, summer, warm mountain meadows',

11:17:04 PM: cha_qi: 'light to medium intensity mostly in the buzz'

11:17:04 PM: },

11:17:04 PM: flavor_axes: {

11:17:04 PM: cream: [Object],

11:17:04 PM: umami: [Object],

11:17:04 PM: stone: [Object],

11:17:04 PM: spices: [Object],

11:17:04 PM: earth: [Object],

11:17:04 PM: nuts_roast: [Object],

11:17:04 PM: 247 new files to upload

11:17:04 PM: wood: [Object],

11:17:04 PM: 0 new functions to upload

11:17:04 PM: vegetal: [Object],

11:17:04 PM: floral: [Object],

11:17:04 PM: 0% complete

11:17:04 PM: fruits: [Object]

11:17:04 PM: },

11:17:04 PM: _content: {

11:17:04 PM: 5% complete

11:17:04 PM: html: `I don't know what's been up but for the past few days, every time I go to grab the leaf, I'm puttin in more than 7 grams per 100mL. I think it's like that with habits of consumption in general. But anyway I got to 5g and saw how much was left in the sampler n just said eh I'll dump the whole thing in and see what happens. So here we are.\n` +

11:17:04 PM: '<h3>Infusions</h3>\n' +

11:17:04 PM: 10% complete

11:17:04 PM: '<ol>\n' +

11:17:05 PM: `<li>Right after an intensely oily and coating mouthfeel, the name of this tea gets smacked into my face. It's stone milk. It's like this super fatty milk that's entangled with old ass metamorphic rock. This tastes like the roots of the tea trees were just pullin up the flavor of rocks where some mountain cows were goin wild shootin milk everywhere all day, right next to some berry bushes being pollinated by some big bumble bees and it just put all that in the leaves. I'm definitely picking up some blackberries and blueberries with a bit of an adult flavor - kind of alcoholic. There's a slight sweet & sour mineral note towards the top of the mouth that seems separate. The more you drink, the stronger the cream note is. It's wild how it has the throat-feel of milk too.</li>\n` +

11:17:05 PM: '<li>Pretty spot on in line with the first one I gotta say</li>\n' +

11:17:05 PM: `<li>A bit more acidic but pleasantly so. The milk notes have subsided a tad, but there's a strong mineral note that's a bit ambiguous but definitively stone. The roast on this one is noticeable - more so than the first two rounds. The finish has a cardamom and nutmeg note with a slightly roasted vegetation. Strong summer-like tastes.</li>\n` +

11:17:05 PM: 15% complete

11:17:05 PM: '<li>Notably drying throughout the mouth with a bit of a chalkiness. Still strong on that roast note with some newer bready notes.</li>\n' +

11:17:05 PM: '<li>Pulled back more on the bolder part of the spectrum, letting the delicate floral notes come out.</li>\n' +

11:17:05 PM: 20% complete

11:17:05 PM: '<li>Had a bunch more steeps off the record here without many transformative aspects save for the longer steep times bringing out the cream notes that had subsided. Could infuse for a real long time without any bitterness or feeling of overbrewedness.</li>\n' +

11:17:05 PM: '</ol>'

11:17:05 PM: },

11:17:05 PM: 25% complete

11:17:05 PM: images: null

11:17:05 PM: }

11:17:05 PM: {

11:17:05 PM: session: {

11:17:05 PM: 30% complete

11:17:05 PM: id: '4357eb3c-9e9d-4732-8f3d-8a9134702fa9',

11:17:05 PM: _slug: '2020-imperial-grade-laoshan-green-from-shandong',

11:17:05 PM: title: 'Imperial Grade Laoshan Green from Shandong',

11:17:05 PM: date: '2021-02-10T18:33:41.611Z',

11:17:05 PM: 35% complete

11:17:05 PM: production_year: 2020,

11:17:05 PM: excerpt: 'a fun, savory green that matcha fiends would love',

11:17:06 PM: 40% complete

11:17:06 PM: season: 'early April',

11:17:06 PM: elevation: 300,

11:17:06 PM: aging_conditions: null,

11:17:06 PM: purchase_link: 'https://yunnansourcing.com/products/imperial-grade-laoshan-green-tea-from-shandong?_pos=4&_sid=b267cbc1d&_ss=r',

11:17:06 PM: 45% complete

11:17:06 PM: vendor: [ [Object] ],

11:17:06 PM: cultivar: [ [Object] ],

11:17:06 PM: style: [ [Object] ],

11:17:06 PM: 50% complete

11:17:06 PM: notes: {

11:17:06 PM: dry_leaf_nose: 'Collard greens, matcha, crab, seaweed, pungent vegetation, pine',

11:17:06 PM: wet_leaf_nose: 'marble, crab, cultured vegan butter, carolina bbq sauce, apple cider',

11:17:06 PM: finish: 'slow dryness that evaporates a strong juiciness, nice savory and sweet finish',

11:17:06 PM: 55% complete

11:17:06 PM: empty_cup: 'nice cigarette smoker house',

11:17:06 PM: mouthfeel: 'jelly-like melt',

11:17:06 PM: 60% complete

11:17:06 PM: taste: 'matcha, miso soup, tofu, breezy spring morning, un-smokey charcoal',

11:17:06 PM: cha_qi: 'calm and not that strong'

11:17:06 PM: },

11:17:06 PM: 65% complete

11:17:06 PM: flavor_axes: {

11:17:07 PM: cream: [Object],

11:17:07 PM: umami: [Object],

11:17:07 PM: stone: [Object],

11:17:07 PM: 70% complete

11:17:07 PM: spices: [Object],

11:17:07 PM: earth: [Object],

11:17:07 PM: nuts_roast: [Object],

11:17:07 PM: 75% complete

11:17:07 PM: wood: [Object],

11:17:07 PM: vegetal: [Object],

11:17:07 PM: floral: [Object],

11:17:07 PM: 80% complete

11:17:07 PM: fruits: [Object]

11:17:07 PM: },

11:17:07 PM: _content: {

11:17:07 PM: html: '<h3>Infusions</h3>\n' +

11:17:07 PM: 85% complete

11:17:07 PM: '<ol>\n' +

11:17:07 PM: `<li>The color change from dry to wet leaf was incredible. Went from a dark metal green to a bright jade - real cool to watch with the lid off. It's also nuts how much the wet leaf smells like a good bbq sauce after it cools. Funky. Mouthfeel is really jelly-like, as if it's quickly melting in your mouth. That sensation bursts into a savory taste that's both wide and bright, a surprising amount of umami body for how clear the liquor appears. It's got a bit of a tofu note, very delicate with woody backup aromas. This tea's got that chalky savory freshness aspect you often find with matcha. The finish is clear and brothy, like a miso soup. There's a slow dryness that's very slight and competes with the wetness(?) to feel both juicy and evaporating at the same time.</li>\n` +

11:17:07 PM: `<li>The smell of the wet leaf is grassier and darker. Smells savory, but more like roasted salmon skin. The flavor is much more intense and a bit all over the place. It's good but it feels windy. Like a tea I wanna drink outside on a breezy sping morning. The umami it's leaving in the mouth on the finish is strong.</li>\n` +

11:17:07 PM: 90% complete

11:17:07 PM: `<li>Wet leaves have a bit of a rubber-like smell to them. There's a mineral sweetness going on with that matcha note but gentler. Prolly time to kick it up 5 degrees. A bit of a weedy aspect to this one.</li>\n` +

11:17:07 PM: '<li>Way sweeter, super soft and smooth, a bit of a charcoal note but very slight and not smokey.</li>\n' +

11:17:07 PM: '<li>Drank a couple more steeps with the same results as the above</li>\n' +

11:17:07 PM: 95% complete

11:17:07 PM: '<li>...</li>\n' +

11:17:08 PM: '<li>Smooth, creamy, and reaching the end of its little green life but still has a lot to give in the tea afterlife</li>\n' +

11:17:08 PM: '</ol>'

11:17:08 PM: 100% complete

11:17:08 PM: },

11:17:08 PM: Section completed: deploying

11:17:08 PM: images: [ [Object], [Object], [Object], [Object] ]

11:17:08 PM: }

11:17:08 PM: {

11:17:08 PM: session: {

11:17:08 PM: id: '09c9f328-ba8a-489d-8963-29b7d3fd0420',

11:17:08 PM: _slug: '2020-snoozefest',

11:17:08 PM: title: 'Snoozefest',

11:17:08 PM: date: '2021-02-08T18:37:01.341Z',

11:17:08 PM: production_year: 2020,

11:17:08 PM: excerpt: "you'd be hard-pressed to find somethin this good for $15/cake anywhere else",

11:17:08 PM: season: null,

11:17:08 PM: elevation: null,

11:17:08 PM: aging_conditions: null,

11:17:08 PM: purchase_link: 'https://white2tea.com/collections/latest-additions/products/2020-snoozefest',

11:17:08 PM: vendor: [ [Object] ],

11:17:08 PM: cultivar: [ [Object] ],

11:17:08 PM: style: [ [Object] ],

11:17:09 PM: notes: {

11:17:09 PM: dry_leaf_nose: 'honeyed yellow grapes, vanilla cream, mixed berries, angel food cake, animal funk',

11:17:09 PM: wet_leaf_nose: 'squash, zucchini, apple, soba noodles, Riesling',

11:17:09 PM: finish: 'light huigan, growing astringency, cashew and pistachio, Mediterranean foods',

11:17:09 PM: empty_cup: 'summer rain, hard candy',

11:17:09 PM: mouthfeel: 'mineral water smoothness',

11:17:09 PM: taste: 'lemon oil, mixed berries, pineapple, airy cream, ',

11:17:09 PM: cha_qi: 'slapping me somethin god damn stupid'

11:17:09 PM: },

11:17:09 PM: flavor_axes: {

11:17:09 PM: cream: [Object],

11:17:09 PM: umami: [Object],

11:17:09 PM: stone: [Object],

11:17:09 PM: spices: [Object],

11:17:09 PM: earth: [Object],

11:17:09 PM: nuts_roast: [Object],

11:17:09 PM: wood: [Object],

11:17:09 PM: vegetal: [Object],

11:17:09 PM: floral: [Object],

11:17:09 PM: fruits: [Object]

11:17:09 PM: },

11:17:09 PM: _content: {

11:17:09 PM: html: `At last, its 2-month long journey to my house plus an 18-day buffer to air it out with a Boveda in the sheng palace (a double ziplock freezer bag) is complete. I couldn't wait any longer or I'd itch my damn skin off. The Snoozefest is here.\n` +

11:17:09 PM: '<h3>Infusions</h3>\n' +

11:17:09 PM: '<ol>\n' +

11:17:10 PM: `<li>Lotta subtle complexity tangled up like some earbuds in ur pocket. There's a sweet n salty nutty component with berries and a bit of pineapple all whipped into an airy cream of some fuckin sort. It's solid. It's got that floral fragrance you want, a minty getup on the finish with this deep, persisting warming in the middle and front of my mouth like when you eat red hots minus the cinnamon death punch.</li>\n` +

11:17:10 PM: '<li>Herbal dryness tight bitterness masked mostly by a floral, spiced-up, creamy, lemon oil smoothness leading the way into a neat huigan leaving a light coating feeling on your teeth. Cashews and pistachio on the finish. Can already tell this would be complimented real well with about 5-10 years on it but is a joy to drink now.</li>\n' +

11:17:10 PM: `<li>You can red-line this stuff pretty hard; it responds real well to bein pushed on infusion length. Zesty in a real nice way. Going lighter gives you something much creamier, punchin it goes a bit aggressive but nowhere near that 'over-brewed' taste. Intense astringency but still a pretty gentle bitterness. Real long finish, prolly 2x the length of the last infusion. I'd do some stuff for a tong of this. This is stupid good for a $15 cake and I'm thankful that this clapback of a production's goin hard years after the <a href="https://www.reddit.com/r/puer/comments/k9pujs/the_story_of_w2ts_snoozefest_and_i/" target="_blank" rel="nofollow noopener noreferrer">inter-vendor feud</a> that birthed it.</li>\n` +

11:17:10 PM: '<li>Creamy fruit juice with an astringent pull on it.</li>\n' +

11:17:10 PM: `<li>Silky smooth minerality with a craisin note. A nice sparkly carbonation feeling lasting on the top of the tongue. It's just a good tea that you could daily drink and feel equally fulfilled for focusing or forgetting about it and just drinking.</li>\n` +

11:17:10 PM: `<li>A bit watery but it's a good time in a cup. The cha qi is startin to beat at the door</li>\n` +

11:17:10 PM: `<li>Fruity buttery flowers, like I just unlocked the perfume level. She's goin in the transformers playlist for sure.</li>\n` +

11:17:10 PM: `<li>Just drinkin it and not paying attention, it's not much different here.</li>\n` +

11:17:10 PM: '<li>The cha qi is hittin me like a semi slamin the breaks on black ice at an intersection</li>\n' +

11:17:10 PM: '<li>Watery pea protein milk</li>\n' +

11:17:10 PM: '<li>Light chocolate pea protein milk or somethin creamy</li>\n' +

11:17:10 PM: '</ol>'

11:17:10 PM: },

11:17:10 PM: images: [ [Object], [Object], [Object], [Object], [Object], [Object] ]

11:17:10 PM: }

11:17:10 PM: {

11:17:10 PM: session: {

11:17:10 PM: id: 'f412087b-a71d-4a7f-ad89-83d2f44ab152',

11:17:10 PM: _slug: '2016-zsl-mang-zhi-autumn',

11:17:10 PM: title: 'ZSL Mang Zhi Autumn',

11:17:10 PM: date: '2021-02-01T15:08:19.271Z',

11:17:10 PM: production_year: 2016,

11:17:11 PM: excerpt: 'a complex traversal of the flavor spectrum with an incredibly body',

11:17:11 PM: season: 'Autumn',

11:17:11 PM: elevation: 1400,

11:17:11 PM: aging_conditions: null,

11:17:11 PM: purchase_link: 'https://web.archive.org/web/20201026181003/https://www.tea-encounter.com/product/2016-mang-zhi-autumn/',

11:17:11 PM: vendor: [ [Object] ],

11:17:11 PM: cultivar: [ [Object] ],

11:17:11 PM: style: [ [Object] ],

11:17:11 PM: notes: {

11:17:11 PM: dry_leaf_nose: 'sweet cream, vanilla, lychee, rambutan, Turkish delight',

11:17:11 PM: wet_leaf_nose: 'peach pit, apricot, pancake syrup, vegetation zest',

11:17:11 PM: finish: 'wintergreen, honey, pleasant astringency',

11:17:11 PM: empty_cup: 'kombucha leather',

11:17:11 PM: mouthfeel: 'silky and comforting, a bit effervescent',

11:17:11 PM: taste: 'orchids, lightly tangy golden raisin, gentle woody aged notes, ',

11:17:11 PM: cha_qi: 'grounding and rounding I feel round'

11:17:11 PM: },

11:17:11 PM: flavor_axes: {

11:17:11 PM: cream: [Object],

11:17:11 PM: umami: [Object],

11:17:11 PM: stone: [Object],

11:17:11 PM: spices: [Object],

11:17:11 PM: earth: [Object],

11:17:11 PM: nuts_roast: [Object],

11:17:11 PM: wood: [Object],

11:17:11 PM: vegetal: [Object],

11:17:12 PM: floral: [Object],

11:17:12 PM: fruits: [Object]

11:17:12 PM: },

11:17:12 PM: _content: {

11:17:12 PM: html: '<h3>Infusions</h3>\n' +

11:17:12 PM: '<ol>\n' +

11:17:12 PM: `<li>A bit of light wood smokiness, some fruit mid-brightness and tangerine zest, and a pleasant complexity that spans the whole spectrum of flavor axes. There's no bitterness and low astringency. It takes a while for that astringency to kick into effect as well as for the finish to really commence, which has a cooling, honey-like nature. This is something I've come to notice about all the ZSLs I've tried so far; they all tend to have a very sustained body before gettin into a finish that just camps out in your mouth. There's a very smooth and sweet nature imparted to the liquor that's just a joy to drink.</li>\n` +

11:17:12 PM: `<li>The smell on the lid of the shiboridashi is very cream-like and floral - hard to compare to specifics but it's givin me some fresh laundry feelings. The taste is more mineral with that slight smokiness combining with a cream.</li>\n` +

11:17:12 PM: '<li>Some orchid fragrance, lots of florals with a tight floral, medicinal smokiness. Juicy and coating mouthfeel that transforms in the finish as drying/evaporating. Some more noticeable spice, and overall a well-balanced array of flavors.</li>\n' +

11:17:12 PM: `<li>The gentle age on this is starting to show more clearly in the taste. There's a certain aged woody tang that tastes like it's on the dry side of storage to me, but I'm no expert. That young sheng profile is still there but it seems like anything brash has been polished off while still leaving the delicate floral aspects alone. There's a full body to this one. Noticing a bit of tangy golden raisin.</li>\n` +

11:17:12 PM: `<li>It's really hard to describe the flavor of this honestly. It's complex but so interwoven that I'm having a difficult time pulling out specifics. Not a bad trait of this tea by any means, just wish I could do this more justice with my dumb little words. There's a strong sweetness almost like a western fruit tea blend, but impressive since that's obviously all in the leaves here without anything added in. The mouthfeel is beautiful, super silky.</li>\n` +

11:17:12 PM: '<li>Kind of givin me ice wine vibes to b h.</li>\n' +

11:17:12 PM: '<li>Some vegetal wintergreen notes with a thicc body</li>\n' +

11:17:12 PM: '<li>Anise, a bit in the vegetable broth territory</li>\n' +

11:17:12 PM: '<li>Noticing the woody aged notes again in a pleasant light. Cha qi is super comforting and makes me feel relaxed as an anxiety-free dog</li>\n' +

11:17:12 PM: '<li>Hit it many more times with pleasing aged, soupy stuff goin on</li>\n' +

11:17:12 PM: '</ol>'

11:17:12 PM: },

11:17:12 PM: images: null

11:17:12 PM: }

11:17:12 PM: {

11:17:12 PM: session: {

11:17:12 PM: id: 'faed9df1-a19e-475a-a895-064ffb787009',

11:17:12 PM: _slug: '2018-purple-lemon-sheng',

11:17:13 PM: title: 'Purple Lemon Sheng',

11:17:13 PM: date: '2021-01-27T14:46:07.029Z',

11:17:13 PM: production_year: 2018,

11:17:13 PM: excerpt: 'a kombucha joyride',

11:17:13 PM: season: null,

11:17:13 PM: elevation: null,

11:17:13 PM: aging_conditions: null,

11:17:13 PM: purchase_link: 'https://www.etsy.com/listing/874519538/2018-purple-lemon-sheng-25g?show_sold_out_detail=1&ref=nla_listing_details',

11:17:13 PM: vendor: [ [Object] ],

11:17:13 PM: cultivar: [],

11:17:13 PM: style: [ [Object] ],

11:17:13 PM: notes: {

11:17:13 PM: dry_leaf_nose: 'jellybeans, gummy bears, dried dates',

11:17:13 PM: wet_leaf_nose: 'tropical cocktails, sour lemon drops, lime zest, aromatic spices',

11:17:13 PM: finish: 'cooling with a fruity aroma',

11:17:13 PM: empty_cup: 'acidic kombucha, bright lemon',

11:17:13 PM: mouthfeel: 'fluffy, funky, stupid soft and coating with no dryness',

11:17:13 PM: taste: 'kombucha, sour lemon drop, purple yaobao, parsley, tarragon, pine forest, muscatel',

11:17:13 PM: cha_qi: "buzzy but didn't notice much else"

11:17:13 PM: },

11:17:13 PM: flavor_axes: {

11:17:13 PM: cream: [Object],

11:17:13 PM: umami: [Object],

11:17:13 PM: stone: [Object],

11:17:14 PM: spices: [Object],

11:17:14 PM: earth: [Object],

11:17:14 PM: nuts_roast: [Object],

11:17:14 PM: wood: [Object],

11:17:14 PM: vegetal: [Object],

11:17:14 PM: floral: [Object],

11:17:14 PM: fruits: [Object]

11:17:14 PM: },

11:17:14 PM: _content: {

11:17:14 PM: html: '<h3>Infusions</h3>\n' +

11:17:14 PM: '<ol>\n' +

11:17:14 PM: `<li>This is incredibly aromatic. The first infusion leaf smells even more intense than the rinsed leaf: pine sol, new car, the smell of bein in a real nice restaurant in the city, candied lemon. Mouthfeel is super funky, it's almost fluffy - stupid soft, coating, not astringent. Flavor is fantastic, a complete departure from what you expect to experience with sheng without compromising on the aspects that make for a good sheng. LP nailed the description of this. Sour lemon drop and kombucha. There's a pleasing vegetal note in there like parsley or tarragon that acts like a stand for the florals and fruits to translate to a strong body. I also really like the amount of sour in the flavor, it's not overbearing and doesn't focus on that. You can find a similar type of sourness in a tie guan yin. Finish is lasting with some menthol cooling, complimenting a fruity aroma.</li>\n` +

11:17:14 PM: '<li>Very similar to the first with a bit more zest and punch. Similar flavors to purple yaobao with more body.</li>\n' +

11:17:14 PM: '<li>Reminiscent of mandarin sherbet. Some pungency to the citrus and more floral fruit flavors. You can brew this quite hard without any bitterness.</li>\n' +

11:17:14 PM: '<li>Still holding true to the prior, not noticing a ton of difference</li>\n' +

11:17:14 PM: '<li>More muscatel flavors and honeys with a very light character, still holding a good body which is what I normally find lacking in purple bud - luckily not the case here. Also noticing that non-ripened purple tea reliably gives me a really bad headache 😾</li>\n' +

11:17:14 PM: '<li>Pine forest notes</li>\n' +

11:17:14 PM: '<li>Let this one infuse for 2 and a half hours and there was no bitterness, just real thick mouthfeel and body with that muscatel kombucha flavor</li>\n' +

11:17:14 PM: '</ol>'

11:17:14 PM: },

11:17:14 PM: images: [ [Object], [Object], [Object], [Object] ]

11:17:14 PM: }

11:17:14 PM: {

11:17:15 PM: session: {

11:17:15 PM: id: '1bed5bde-8212-4d28-bb24-790fe74a5364',

11:17:15 PM: _slug: '2015-zsl-wa-long',

11:17:15 PM: title: 'ZSL Wa Long',

11:17:15 PM: date: '2021-01-24T01:09:35.906Z',

11:17:15 PM: production_year: 2015,

11:17:15 PM: excerpt: 'a damn good one',

11:17:15 PM: season: 'Spring',

11:17:15 PM: elevation: 1100,

11:17:15 PM: aging_conditions: null,

11:17:15 PM: purchase_link: 'https://www.tea-encounter.com/product/2015-wa-long/?alg_currency=USD',

11:17:15 PM: vendor: [ [Object] ],

11:17:15 PM: cultivar: [ [Object] ],

11:17:15 PM: style: [ [Object] ],

11:17:15 PM: notes: {

11:17:15 PM: dry_leaf_nose: 'golden pear, rose, tree sap, strawberry chewy candy',

11:17:15 PM: wet_leaf_nose: 'burnt caramel, soy milk, lychee, fresh-cut cherry/apple wood, coriander',

11:17:15 PM: finish: 'menthol out the wazoo, holy basil',

11:17:15 PM: empty_cup: 'pomegranate, grapefruit, sea salt, micro-amount of sulfur',

11:17:15 PM: mouthfeel: 'thick and coating, creamy as shit',

11:17:15 PM: taste: 'coriander, holy basil, soy milk, menthol, huckleberry, rye barrel, good time',

11:17:15 PM: cha_qi: 'super clear minded and quick-moving/thinking, v pleasant for gettin stuff done'

11:17:15 PM: },

11:17:15 PM: flavor_axes: {

11:17:15 PM: cream: [Object],

11:17:16 PM: umami: [Object],

11:17:16 PM: stone: [Object],

11:17:16 PM: spices: [Object],

11:17:16 PM: earth: [Object],

11:17:16 PM: nuts_roast: [Object],

11:17:16 PM: wood: [Object],

11:17:16 PM: vegetal: [Object],

11:17:16 PM: floral: [Object],

11:17:16 PM: fruits: [Object]

11:17:16 PM: },

11:17:16 PM: _content: {

11:17:16 PM: html: 'The pickings are very fuzzy and have a mix of real young and more established young material. Came across a decent sprinkle of golden buds in there too.\n' +

11:17:16 PM: '<h3>Infusions</h3>\n' +

11:17:16 PM: '<ol>\n' +

11:17:16 PM: `<li>The wet leaf has an intriguing set of aromas in the floral creamy sphere - kind of like the smell of a Cinnabon pretzel place in a mall, that spicy, creamy, almost zesty, aromatic bundle. A bit sweet too. Mouthfeel is thick and coating, creamy as shit. Taste - gettin soy milk yet again, leading to spices and menthol that gets fully realized in a strong finish. This one's a nice guy for sure. The finish is incredibly minty, damn near like I popped an Altoid or Listerine strip in this mof. It seriously sticks around. There's also a coriander aroma in the finish. This first round has no bitterness and very low astringency.</li>\n` +

11:17:16 PM: '<li>Very pleasing light astringency, peppercorny, soy milk</li>\n' +

11:17:16 PM: `<li>There's a pleasant, slight charcoal roast kind of scent on the wet leaf as well as huckleberry. Both of those carry through to the cup, with the charcoal roast taste leading a very, very pleasant astringency - probably one of the nicest ones I've experienced. It's not too strong and just feels bold yet very dialed in. It's got a very nice grab to it which adds a dynamic feel to the strong creaminess and thick mouthfeel. The volatile spice notes are strong in the coriander and holy basil, tightly balancing the increased minerality. The finish this time is way more focused on that holy basil note clear as day. The menthol note integrated more in the taste before moving to the back of the throat and giving a place for the holy basil to ramp up as time passes. This tea's got an impeccable finish to it.</li>\n` +
`<li>Slight woody aged note. A bit of an adult flavor, kind of like a rye barrel. Very spicy and fragrant. I'd be interested in how this behaves in the jianshui. There's a zestiness to the tea now that wasn't there before. Still super strong on the creaminess, more so than the start.</li>\n` +
'<li>Floral cream, same behaved astringency</li>\n' +

11:17:16 PM: '<li>Hit it a little harder with boiling water and got met with more spices and a noticeable strong tingle on the tongue in the finish. More of a minty breath rather than a central menthol flavor.</li>\n' +

11:17:16 PM: `<li>Got into deep conversation and accidentally drank a couple rounds without loggin, but it's still holding the same flavor grounds. More exposing of that creaminess and less of a bite. Strong on the mouthfeel and spice for sure. Holy basil and the whole 9 yards</li>\n` +

11:17:16 PM: '<li>...</li>\n' +

11:17:16 PM: `<li>More iron-like minerals coming through, giving it a bit of a more metallic taste. Mouthfeel is there, finish comes quicker. Still has a bit of life left in it. All around fantastic and I'd happily buy a cake of this. Just real smooth and has a tiny bit of age on it to smooth it to where it is now. I could see this being insane in another 10 years.</li>\n` +

11:17:16 PM: '</ol>'

11:17:16 PM: },

11:17:16 PM: images: [ [Object], [Object], [Object], [Object] ]

11:17:16 PM: }

11:17:17 PM: }

11:17:17 PM: {

11:17:17 PM: session: {

11:17:17 PM: id: '349e31b0-a994-47d6-a6a7-a58ddc2bd008',

11:17:17 PM: _slug: '2014-zsl-ding-jia-zhai',

11:17:17 PM: title: 'ZSL Ding Jia Zhai',

11:17:17 PM: date: '2021-01-22T15:40:16.199Z',

11:17:17 PM: production_year: 2014,

11:17:17 PM: excerpt: 'business professional in gray sweatpants',

11:17:17 PM: season: null,

11:17:17 PM: elevation: null,

11:17:17 PM: aging_conditions: '6 years wet storage in Xishuangbanna',

11:17:17 PM: purchase_link: 'https://www.tea-encounter.com/product/zsl-2014-ding-jia-zhai/',

11:17:17 PM: vendor: [ [Object] ],

11:17:17 PM: cultivar: [ [Object] ],

11:17:17 PM: style: [ [Object] ],

11:17:17 PM: notes: {

11:17:17 PM: dry_leaf_nose: 'savory fruit, spicy minerals, grapefruit with sugar, wet dog',

11:17:17 PM: wet_leaf_nose: 'citrus cream, apricot, orchid, sugar, starfruit',

11:17:17 PM: finish: 'very long and persisting before dropping off, a bit dry',

11:17:17 PM: empty_cup: 'caramel, burnt sugar, sugarcane',

11:17:17 PM: mouthfeel: 'intensely thick and steady, sparkly like carbonation',

11:17:17 PM: taste: 'oatmeal raisin cookie, cardamom, lemongrass, orchid, white pepper, clay, slow-cooked citrus',

11:17:17 PM: cha_qi: 'heady similar to a light weed high'

11:17:17 PM: },

11:17:18 PM: flavor_axes: {

11:17:18 PM: cream: [Object],

11:17:18 PM: umami: [Object],

11:17:18 PM: stone: [Object],

11:17:18 PM: spices: [Object],

11:17:18 PM: earth: [Object],

11:17:18 PM: nuts_roast: [Object],

11:17:18 PM: wood: [Object],

11:17:18 PM: vegetal: [Object],

11:17:18 PM: floral: [Object],

11:17:18 PM: fruits: [Object]

11:17:18 PM: },

11:17:18 PM: _content: {

11:17:18 PM: html: `My first impression was that this is a very generous free sample. Enough for 2-3 sessions, and this stuff definitely ain't cheap at $0.79/g. My order was only 3 samples, too, so that's dope as a dog of them.\n` +

11:17:18 PM: 'This tea hails from the Ding Jia Zhai village in Yiwu\n' +

11:17:18 PM: '<h3>Infusions</h3>\n' +

11:17:18 PM: '<ol>\n' +

11:17:18 PM: '<li>\n' +

11:17:18 PM: `The dry leaf is funky. Cold, it was super zesty and fruity. Warm, it's kinda got that wet dog smell?? As it cooled, that disappeared into a more savory fruit, lots of that young sheng smell, spicy minerals, and a bit animalistic but not little doggy in the bath anymore. Grapefruit with sugar.\n` +

11:17:18 PM: `Wet leaf is apricot and orchid, smells sweet and thick like a citrus cream. Taste is super creamy with a bit of lemongrass and orchid. Mouthfeel is super thick. Kind of reminiscent of eating an oatmeal raisin cookie. There's a zestiness on the finish and a tingle on the tongue. Lightly astringent. Not at all bitter. There's almost a sour zest but so so so so light that it's not really sour.\n` +

11:17:18 PM: '</li>\n' +

11:17:18 PM: '<li>\n' +

11:17:18 PM: `The texture and body of this tea are more interesting and apparent to me than the independent aromas. It's a lot of sweet, creamy flavors packaged together. There's a floral soft top note interwoven with the creams, balanced against an organic mineral salt. Cardamom, white pepper and clay aroma.\n` +

11:17:19 PM: '</li>\n' +

11:17:19 PM: '<li>\n' +

11:17:19 PM: `Creamy and buttery smooth again. Some delicate aroma on top of a really solid base that's just pleasing to drink. This is 100% a crushable sheng. I think the light age on it toned down the young aggressive bitter minerality often found in sheng hot off the presses. This still tastes super young with a touch of smooth age, so nearly no bitterness. This would also be easily liked by new sheng recruits. \n` +

11:17:19 PM: ' \n' +

11:17:19 PM: "Again, hard to describe specific flavors other than using abstractions since the focus of this one is on the mouthfeel and general pleasantry of drinking it. It's business professional in sweatpants.\n" +

11:17:19 PM: '</li>\n' +

11:17:19 PM: '<li>\n' +

11:17:19 PM: 'Slightly smokey and gummy. Tanginess on the tongue but more of a sensation rather than a taste. Mineral nature is more present than before, also much more drying on the tongue. Heady cha qi, a little bit like the headspaciness of weed.\n' +

11:17:19 PM: '</li>\n' +

11:17:19 PM: '<li>\n' +

11:17:19 PM: 'Slow-cooked citrus notes\n' +

11:17:19 PM: '</li>\n' +

11:17:19 PM: '<li>\n' +

11:17:19 PM: 'Some yeastiness coupled with mineral salts\n' +

11:17:19 PM: '</li>\n' +

11:17:19 PM: '<li>\n' +

11:17:19 PM: 'Smoother than holdin a cat against ur bare chest after u get out the shower and dry off.\n' +

11:17:19 PM: '</li>\n' +

11:17:19 PM: '<li>\n' +

11:17:19 PM: `Super creamy like soy milk, kind of reaching the end of the road but still very pleasant to drink. I'm honestly wantin to do another session of this.\n` +

11:17:19 PM: '</li>\n' +

11:17:19 PM: '</ol>'

11:17:19 PM: },

11:17:19 PM: images: [ [Object], [Object], [Object], [Object] ]

11:17:20 PM: }

11:17:20 PM: {

11:17:20 PM: session: {

11:17:20 PM: id: '9e09270e-01f8-41d1-bf58-9e66c5d207b9',

11:17:20 PM: _slug: '2000-yiwu-maocha',

11:17:20 PM: title: 'Yiwu Maocha',

11:17:20 PM: date: '2021-01-21T17:49:07.474Z',

11:17:20 PM: production_year: 2000,

11:17:20 PM: excerpt: 'a set of wet storage flavors that transform over the session',

11:17:20 PM: season: null,

11:17:20 PM: elevation: null,

11:17:20 PM: aging_conditions: 'Taiwan stored',

11:17:20 PM: purchase_link: null,

11:17:20 PM: vendor: [ [Object] ],

11:17:20 PM: cultivar: [ [Object] ],

11:17:20 PM: style: [ [Object] ],

11:17:20 PM: notes: {

11:17:20 PM: dry_leaf_nose: 'savory stuff, granite, morels, moss, wood oven',

11:17:20 PM: wet_leaf_nose: "mushrooms and vegetables, decaying flower petals, varnish that's become organic matter, brown paper towels",

11:17:20 PM: finish: 'drying, peat, geosmin, tang',

11:17:20 PM: empty_cup: 'foundation (makeup), marmite',

11:17:20 PM: mouthfeel: 'light and astringent',

11:17:21 PM: taste: 'cigars, light wood box, earthy bitters, camphor, limestone, black topsoil, fall leaves, pine sap',

11:17:21 PM: cha_qi: 'light feeling with a regular amount of caffeine'

11:17:21 PM: },

11:17:21 PM: flavor_axes: {

11:17:21 PM: cream: [Object],

11:17:21 PM: umami: [Object],

11:17:21 PM: stone: [Object],

11:17:21 PM: spices: [Object],

11:17:21 PM: earth: [Object],

11:17:21 PM: nuts_roast: [Object],

11:17:21 PM: wood: [Object],

11:17:21 PM: vegetal: [Object],

11:17:21 PM: floral: [Object],

11:17:21 PM: fruits: [Object]

11:17:21 PM: },

11:17:21 PM: _content: {

11:17:21 PM: html: '<h3>Infusions</h3>\n' +

11:17:21 PM: '<ol>\n' +

11:17:21 PM: '<li>\n' +

11:17:21 PM: `The wet leaf is earthy, papery and hard for me to describe. The mouthfeel is light and astringent. Taste is quite earthy and true to the wet leaf. Lots of paper pulp and some earthy bitters. The bitterness is lifting and doesn't hit immediately but waits for the astringency then begins to lift into the bitterness all within a few seconds. There's camphor and dirt notes, some cigar, then as the liquid cools it brings a bit of a tang to the table. There's a limestone aspect as well as some dry wood boxes, like a cigar humidor. A flavor profile that a whiskey/cigar person would dig. The aftertaste is pretty interesting with this boxy, bright flavor that has a dry nature to it.\n` +

11:17:21 PM: '</li>\n' +

11:17:21 PM: '<li>\n' +

11:17:22 PM: `The liquor has a bit of a magenta hue to it and brews dark comparatively quicker than similarly old sheng. The difference in storage conditions coupled with this tea being stored loose versus aged sheng that's been caked up probably has a significant impact on the rates and differences in the fermentation and oxidation process which contributes to how easily the compounds in the leaves diffuse into a solvent.\n` +

11:17:22 PM: 'Right away, this has more of a body and a punch to it than the first infusion. More balance against the bitterness with a body better suited for it. Some iron-like mineral tang in there as well. A bit of a chalkiness or grip in the top/back of the throat for a few moments after swallowing. This tea might pair with or infuse well into something like an old fashioned. Some fertilizer-like, nitrogen-heavy aromas as it cools - definitely in line with the kind of aroma that comes off a freshly opened bag of black topsoil.\n' +

11:17:22 PM: '</li>\n' +

11:17:22 PM: '<li>\n' +

11:17:22 PM: `The leaves look of high quality and like they were picked predominately young. From parsing through the wet leaf, I'm finding nothing larger than bud and 2 leaves. Much more of a fruity earthy sweetness. The bitterness has transformed to concentrated spice. Definitely transformed a lot from the first two infusions. Still has that nitrogen flavor but now more of a camphor tang. Fall leaves.\n` +

11:17:22 PM: '</li>\n' +

11:17:22 PM: '<li>\n' +

11:17:22 PM: 'Smokey bitters, very peaty. scotch vibes. Tastes real nice n old. Aftertaste is a resting tang.\n' +

11:17:22 PM: '</li>\n' +

11:17:22 PM: '<li>\n' +

11:17:22 PM: `Nutrient rich dirt but still palatable for me (I'm not a fan of that flavor but I can appreciate it in this tea so far). There's also a freshly cut stem kind of taste, like the smell of the sap that comes out of green vegetation when a stem is cut. Fresh cut grass. Sichuan peppercorns.\n` +

11:17:22 PM: '</li>\n' +

11:17:22 PM: '<li>\n' +

11:17:22 PM: 'Really similar to the above tbh\n' +

11:17:22 PM: '</li>\n' +

11:17:22 PM: '<li>\n' +

11:17:22 PM: 'Bittersweet mineral earth\n' +

11:17:22 PM: '</li>\n' +

11:17:22 PM: '<li>\n' +

11:17:22 PM: 'Increased to boiling, has a more honey-like sweetness and woods expressed rather than soil being a key point. Pinewood and sap.\n' +

11:17:22 PM: '</li>\n' +

11:17:22 PM: '<li>\n' +

11:17:22 PM: `The last infusion's flavor persisted but less so\n` +

11:17:23 PM: '</li>\n' +

11:17:23 PM: '<li>\n' +

11:17:23 PM: 'Mmmmmm dirt water\n' +

11:17:23 PM: '</li>\n' +

11:17:23 PM: '</ol>'

11:17:23 PM: },

11:17:23 PM: images: [ [Object], [Object], [Object], [Object] ]

11:17:23 PM: }

11:17:23 PM: {

11:17:23 PM: session: {

11:17:23 PM: id: '48a38017-7acd-4916-8452-bcfe456a893c',

11:17:23 PM: _slug: '2018-camphor-lao-cha-tou',

11:17:23 PM: title: 'Camphor Lao Cha Tou',

11:17:23 PM: date: '2021-01-20T16:13:57.342Z',

11:17:23 PM: production_year: 2018,

11:17:23 PM: excerpt: 'bizarrely aged ripe',

11:17:23 PM: season: null,

11:17:23 PM: elevation: null,

11:17:23 PM: aging_conditions: 'Taiwan stored',

11:17:23 PM: purchase_link: 'https://www.liquidproust.com/listing/797446458/camphor-laochatou-30g',

11:17:23 PM: vendor: [ [Object] ],

11:17:23 PM: cultivar: [],

11:17:24 PM: style: [ [Object] ],

11:17:24 PM: notes: {

11:17:24 PM: dry_leaf_nose: 'rich topsoil, mulch, camphor, potatoes, roasted corn, grass, wood oven',

11:17:24 PM: wet_leaf_nose: 'barrel-aged whiskey, maraschino cherry, museum b2b ship, butter, earthy woods, rubber',

11:17:24 PM: finish: 'cooling, lifting, increasingly fruity umami that widens and dissipates into resting softness',

11:17:24 PM: empty_cup: 'wood chips, varnish, hazelnut',

11:17:24 PM: mouthfeel: 'stupid smooth and coating like cream',

11:17:24 PM: taste: 'camphor, granite, gypsum, petrichor, nice museum, rubber tires, umami mulch, black walnut, rose bush',

11:17:24 PM: cha_qi: 'positive and relaxing'

11:17:24 PM: },

11:17:24 PM: flavor_axes: {

11:17:24 PM: cream: [Object],

11:17:24 PM: umami: [Object],

11:17:24 PM: stone: [Object],

11:17:24 PM: spices: [Object],

11:17:24 PM: earth: [Object],

11:17:24 PM: nuts_roast: [Object],

11:17:24 PM: wood: [Object],

11:17:24 PM: vegetal: [Object],

11:17:24 PM: floral: [Object],

11:17:24 PM: fruits: [Object]

11:17:24 PM: },

11:17:24 PM: _content: {

11:17:24 PM: html: `The smell in the bag is particularly spicy and camphor-y; uniquely different from all the other teas I've tried so far.\n` +

11:17:25 PM: '<h3>Infusions</h3>\n' +

11:17:25 PM: '<ol>\n' +

11:17:25 PM: `<li>The wet leaf from the rinse smells like barrel-aged whiskey, maraschino cherry, and reminiscent of a museum or ship. There's also a steamed vegetable scent on the lid, and a noticeable earthy wood. The wet leaf from the first infusion has an added buttery component to the aroma, also kind of like a rubber scent. Lots of funky, earth things in here. The wet leaves are also black and super lustrous. Pickings are mixed, with a few ends of branches, stems, and mixed leaf in there. \n` +

11:17:25 PM: ' \n' +

11:17:25 PM: "Man what the fuck this is different. It's stupid smooth and coating in a way that feels like cream but doesn't taste like cream, but it's still sweet. It's earthy and woody in a way that tastes like a nice museum. It's got an intense minerality that tastes like less standard mineral flavors I've typically found in tea. Like very soft and slightly tangy minerals, a light touch of chlorine, some gypsum, silica. There's a light salt aspect that intensifies the flavor similar to sprinkling salt on watermelon. There's also a rubber taste like the smell of standing in a car repair shop with all those Goodyear tires stacked up to your side. And reading a lot of what I'm saying has this feeling that I'm conveying it in a way that's off-putting but this stuff is dumb interesting, I'm loving it. This is a weird one for sure (in a dope way). As far as the finish, there's a lifting, increasingly fruity umami that widens and dissipates into resting softness. \n" +

11:17:25 PM: ' \n' +

11:17:25 PM: "Also noted the slightest bitterness in the taste that's covered up by the smoothness and abundance of earthy flavors. Perhaps there's a brazil nut, black walnut, or some obscure nuttiness in there that's close to that rubber tire smell-taste but in the nut world.</li>\n" +

11:17:25 PM: `<li>This is gas. It's dope as shit and also fuck. Kinda has like a mulch umami and a coffee bean aroma behind some aged dark fruit thing. This tastes significantly older than 2 years of age. The Taiwan storage on this must be quite aggressive. Noticing cool breath like I just took a sip of sprite after chewin some 5 gum makes my front teeth all sensitive and shit.,..,.. This one's actually gettin me goin I'm actually revved up as a dog and a bear and also a small all-terrain-vehicle. Also kinda tastes like how a garden center smells and I'm itchin to go home n water my plants.</li>\n` +

11:17:25 PM: '<li>Noticing more of the bitter profile and the camphor spiced aroma. Kind of a slight smokiness too. Tree bark.</li>\n' +

11:17:25 PM: '<li>Nuttiness is more pronounced with hazelnut and a supporting minerality behind it. Some funky wood and varnish, good stuff. Drying on the tip and top of the tongue on the finish.</li>\n' +

11:17:25 PM: '<li>Rubber and spices, kind of like the smell of new sneakers. The mouthfeel is intense and ties well into the flavor with a strong cream-like sensation. Granite, petrichor, mint.</li>\n' +

11:17:25 PM: '<li>Intense mineral/stone smell on the leaf and brew which translates to the taste. Very pleasant with a clearer brightness than previous infusions. Rose bush.</li>\n' +

11:17:25 PM: '<li>Long brew times leading to incredibly viscous mouthfeel, creamy. More floral notes.</li>\n' +

11:17:25 PM: '<li>I kept chuggin on these brews many times more and they are: good</li>\n' +

11:17:25 PM: '</ol>'

11:17:25 PM: },

11:17:25 PM: images: [ [Object], [Object], [Object], [Object] ]

11:17:25 PM: }

11:17:25 PM: {

11:17:25 PM: session: {

11:17:25 PM: id: 'd02bce3b-0d12-4e02-b1f8-e9be46134228',

11:17:25 PM: _slug: '2020-tai-ping-hou-kui-green-tea-from-anhui',

11:17:25 PM: title: 'Tai Ping Hou Kui Green Tea from Anhui',

11:17:25 PM: date: '2021-01-19T02:09:43.281Z',

11:17:26 PM: production_year: 2020,

11:17:26 PM: excerpt: 'refreshing and smooth green big on umami and brightness',

11:17:26 PM: season: 'mid-April',

11:17:26 PM: elevation: 300,

11:17:26 PM: aging_conditions: null,

11:17:26 PM: purchase_link: 'https://yunnansourcing.com/products/tai-ping-hou-kui-green-tea-from-anhui?_pos=1&_sid=592d96dca&_ss=r&variant=32204949520487',

11:17:26 PM: vendor: [ [Object] ],

11:17:26 PM: cultivar: [ [Object] ],

11:17:26 PM: style: [ [Object] ],

11:17:26 PM: notes: {

11:17:26 PM: dry_leaf_nose: 'buttered spinach, sweet corn, scallops, popcorn, watermelon rind',

11:17:26 PM: wet_leaf_nose: 'cultured butter, snow crab, weed, dandelion, sugarsnap peas, floral laundry',

11:17:26 PM: finish: 'minty, warming, tingly on the tongue, mineral greens, miso soup, honeydew, bit drying',

11:17:26 PM: empty_cup: 'muted florals and sea salt',

11:17:26 PM: mouthfeel: 'juicy, light, and refreshing - very cooling',

11:17:26 PM: taste: 'crab, watermelon rind, Mediterranean food, flowers, umami out the wazoo, butter',

11:17:26 PM: cha_qi: 'hyper as a kite'

11:17:26 PM: },

11:17:26 PM: flavor_axes: {

11:17:26 PM: cream: [Object],

11:17:26 PM: umami: [Object],

11:17:26 PM: stone: [Object],

11:17:26 PM: spices: [Object],

11:17:26 PM: earth: [Object],

11:17:27 PM: nuts_roast: [Object],

11:17:27 PM: wood: [Object],

11:17:27 PM: vegetal: [Object],

11:17:27 PM: floral: [Object],

11:17:27 PM: fruits: [Object]

11:17:27 PM: },

11:17:27 PM: _content: {

11:17:27 PM: html: '<h3>Infusions</h3>\n' +

11:17:27 PM: '<ol>\n' +

11:17:27 PM: `<li>Mouthfeel is juicy, light, and refreshing - very cooling. The taste is packed with umami and savory notes of crab and a warm ocean breeze with flowers. The finish is minty and warming, leading to a mineral green bean-like flavor. It's rather short and also has a slight melon flavor like honeydew. A bit tingly on the tongue.</li>\n` +

11:17:27 PM: '<li>Wet leaf took on a dandelion aroma, sugarsnap peas, a bit less crab, perhaps more like straight up glutamates and wet sea salt. Taste is much creamier. Wildly different than the first infusion. A lot more fruit and florals. Tastes like you just ate a refreshing Mediterranean meal on a warm spring day and stuck ur face in some flowers. Has a very Mediterranean spice/flavor profile. Kind of miso soup-like on the finish. A bit drying whereas the first infusion was barely.</li>\n' +

11:17:27 PM: `<li>The wet leaf is more of a lime green and has a fresh floral laundry aroma to it. Taste is vegetal and buttery with some iron-like mineral notes. Super solid on the umami still. Stronger on the watermelon rind. This would be a very solid daily drinker if you're into Chinese greens.</li>\n` +

11:17:27 PM: '<li>Creamy and a bit tangy, big on the florals. Wet leaf has a bit of a jasmine smell.</li>\n' +

11:17:27 PM: '<li>Descending down to its deathbed. A quick punch in the left asscheek with caffeine, feels like a Red Bull. Nice and creamy, still pleasant to casually drink while doing other stuff.</li>\n' +

11:17:27 PM: '</ol>'

11:17:27 PM: },

11:17:27 PM: images: []

11:17:27 PM: }

11:17:27 PM: {

11:17:27 PM: session: {

11:17:27 PM: id: '74a93a7a-7276-4253-a785-530141ea6f7e',

11:17:27 PM: _slug: '2005-old-tree-yiwu-yang-qing-hao',

11:17:28 PM: title: 'Yang Qing Hao: Old Tree (Yiwu)',

11:17:28 PM: date: '2021-01-18T16:16:56.097Z',

11:17:28 PM: production_year: 2005,

11:17:28 PM: excerpt: 'my first YQH, pretty decent',

11:17:28 PM: season: null,

11:17:28 PM: elevation: null,

11:17:28 PM: aging_conditions: '15 years of mystery',

11:17:28 PM: purchase_link: null,

11:17:28 PM: vendor: [ [Object] ],

11:17:28 PM: cultivar: [ [Object] ],

11:17:28 PM: style: [ [Object] ],

11:17:28 PM: notes: {

11:17:28 PM: dry_leaf_nose: 'aged leather, chocolate milk, brie cheese',

11:17:28 PM: wet_leaf_nose: 'lots of leather tons of leather, kinda smells like a cowboy, sweet varnished hardwood',

11:17:28 PM: finish: 'tangy, sparkly, lifting, and slightly drying',

11:17:28 PM: empty_cup: 'crusty french bread, fall leaves, slight bit of wood',

11:17:28 PM: mouthfeel: 'juicy, lightly oily, very quick to travel throughout the mouth, and a bit creamy',

11:17:28 PM: taste: 'sweet hardwood, cascara, dried cherries, kombucha scoby leather, oats, aged whiskey, shiitake broth, celery',

11:17:28 PM: cha_qi: 'gentle and almost unnoticeable alteration'

11:17:28 PM: },

11:17:28 PM: flavor_axes: {

11:17:28 PM: cream: [Object],

11:17:28 PM: umami: [Object],

11:17:29 PM: stone: [Object],

11:17:29 PM: spices: [Object],

11:17:29 PM: earth: [Object],

11:17:29 PM: nuts_roast: [Object],

11:17:29 PM: wood: [Object],

11:17:29 PM: vegetal: [Object],

11:17:29 PM: floral: [Object],

11:17:29 PM: fruits: [Object]

11:17:29 PM: },

11:17:29 PM: _content: {

11:17:29 PM: html: `Sample from an unmarked cake of 2005 YQH Yiwu gushu from LP's December tea club. Pleased to be able to try this. The pickings are quite stemmy with a mix of very young pickings and more mature leaves.\n` +

11:17:29 PM: '<h3>Infusions</h3>\n' +

11:17:29 PM: '<ol>\n' +

11:17:29 PM: `<li>The wet leaf has become a bit more fruity than after the rinse. Initially it smelled like cow leather but now it's a different type of leather smell that I'm not familiar with. There's also a smoked cherry/blueberry aroma coming from the wet leaf. The mouthfeel is lightly oily, very quick to travel throughout the mouth, and a bit creamy. The finish is minty. There's a lot of fruit and wood in the body, as well as light leathery aromas - almost like a fruit leather; specifically reminiscent of the taste of 'leather' made from kombucha scoby. There's a subtle cherry tang, and some sweet hardwood notes. The finish has a medium dryness and is sustained for a few minutes. The woody tang notes stick to the finish and take on kind of a white bread aftertaste. The finish also has a slight scratchy feeling in the throat. Leaves the teeth with a chalky coated feeling.</li>\n` +

11:17:29 PM: '<li>The wet leaf has a more damp fall leaves smell to it, a bit like decaying wood on fallen hardwood in the forest, and still leathery but not as prominent. The taste is much fuller in the body with a shiitake and woodear mushroom broth* aspect to it. Sweet hardwood with a bit of a coffee cherry flavor. A bit of an Oreo filling-like taste. The cooler it gets, the creamier and more floral this tea is - kind of like oats. I suspect it would make a fantastic iced tea with a totally different profile than serving it hot.</li>\n' +

11:17:29 PM: `<li>Oh Jesus fuck I got real into coding and forgot this was infusing. It could've been going for 5 minutes. Please save me I hope I didn't fuck this session up. Ok doesn't look tooooo dark, and the leaves don't smell like they've been killed. Now for the taste: Yea I god damn nuked it. It's bitter as a dog, but honestly isn't bad. It shows off that cascara coffee cherry note really nicely, the varnish of the wood, and that throat feel that I'm not fond of. But interestingly brings out a bit of a smooth aged whiskey note, definitely an alcoholic taste. This definitely places the fruit as the dominant note over the wood. Kind of like punching you with the good and the bad.</li>\n` +

11:17:29 PM: `<li>Back on track but the body is a little hollow - very likely my fault because of the above. There's a sweet lentil
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