On Mar 15, 4:41 pm, "Melinda" wrote:
Seriously though, I'm seeing huge differences in people's ability to discern
various taste nuances in tea (if I go by what they say on their tasting
logs). I really do think it's something physical, not just a person not
concentrating or being careless or whatever. After all, not everyone is a
great perfumer for example.

Melinda, who also thinks the term "camphor" is used perhaps too much in
describing sheng puerh.

I don't think "earthy" is an insult at all, as it is the root of what
Puerh is all about. Sure from there it is an amazing voyage into any
number of directions, flavors, and experiences I don't think anyone
would argue that.

As for tasting or vocabulary, I find most of it useless and to some
degree pretentious... just as I find most tasting notes on wines. I
don't think a never ending flow of words helps to convey much. I can
get hints and feelings of hundreds of things upon both the dry leaf
and brew but simply listing them as in a wine review doesn't really
mean anything. Sure, I may get charcoal, raisin, wood, chocolate,
flowers, and on and on upon hitting it off with a Shui Xian but while
some may like that list I'd rather focus on the whole package and not
small (almost atomic) hints and notes and waftings. I'm not saying I
even come close to conveying everything I wished I could about each
tea I drink, but I also would rather just go with what is off the top
of my head and a basic overview and let the experience be up to the
individual from there since to me that is all that matters anyhow.

- Dominic