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64
普洱茶 功夫 - From a teahouse in the mountains of Hainan
There is a small teahouse in the mountains, the sound of distant rushing rain on greenish shimmering loamy soils, the scent of mosses on decaying bark, of rotten shavings that are already turning to earth and tangles of fungi whose spicy spores live in the ancient tea leaves as traces of dark clayey resins, of thousands of cavorting organisms, of tart veins in soft woods, possibly for centuries, far away from the noise of the teeming cities. Here you can come to rest.
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Romanian Marius Pana from Jinkoh Store produces his high-quality extraits and attar blends of wild and organic ouds by hand, usually in very small batches. In the case of "Sunset in Hainan", there were as many as 59 specimens, which preserve the incredibly contemplative fragrance of an earthy, spicy, tart pu-erh tea, one of the few truly fermented teas in the world, in which metabolic processes of microorganisms change the components of the leaves. The dried and pressed tea can thus continue to mature for decades.
In combination with the Chinese oud, aromas of moss lichen on soft, loamy-modular woods are also created, which are complemented by mushroom-like, clay-like eaglewood resins. The dark green, tart, almost bitter-earthy tea leaf only very slowly emerges more and more, at the bottom of which a delicate, citrusy mildness of incense resins can be seen shimmering. The gongfu tea ceremony in the small teahouse in the mountains of Hainan has a clear to moderate and above-average persistence and, for me, represents a small masterpiece of the art of fragrancing.
(With thanks to mermaid)
Chinese oud
Pu-erh tea
Frankincense
Oud resin
Indigsmoke24
