JakubT wrote:Biohorn: I think that dried longan is to be found in Xiaguan happy tuo.
Isn't XG happy tuo a sheng? I recall longan taste refers to shu. In sheng I recall they use 蜜枣香 or 蜜香.
BTW those flavors translation I did is based shu. Sheng has other set.
I think that for most of us these descriptions of taste profiles will be very interesting to know that they exist, but quite useless when we try to describe taste of Pu Erh to each other, unless a Chinese Pu Erh expert has sat with us (on many sessions), brewed teas, each displaying these specific characteristics, so we can actually know what the different characteristics actually mean.
While i find it fascinating how the taste of many of those teas are classified, i would not be able to apply most of these taste profiles, as i have never learned about Pu Erh that methodically. How many people in this discussion have had the opportunity to learn Pu Erh appreciation in a methodical way?
I have had the opportunity to do that to some extend with Yancha (where also each different tea has to display for that particular tea clearly defined taste profiles). One of the main things that these lessons taught me is how extremely difficult this is, and that it takes almost a lifetime of intense and disciplined study, and in addition to that having regular access to top quality teas. Each time i have a lesson (nowadays far to seldom), i learn how little i actually know.