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Michael Plant

Lewis 4/13/06

> writes:
>
>> Michael wrote:
>>> Speaking of which, talk to us about your 12 year old green Menghai.
>>
>> Brewed in my beloved, leaky 5$ Yixing pot it´s mellow and complex, a
>> pretty dense, "round" and savory spectrum with sweet notes of algae
>> and warm spices, delicate flashes of clove, very dynamic through the
>> steeps, sweet and silky almost creamy lingering aftertaste.
>
> I think I know (and love) what you mean by algae: the taste and smell
> of a freshwater pond in summer. For years I've thought that, if by
> some miracle - which might be good or bad - our vocabulary for
> describing tea gets standardized, the word for this will be "pondy".

Pondy it is, and I wonder if it could be what I affectionately call "musty"
on occasion. Michael