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Lewis Perin

Michael Plant > writes:

> 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

Well, it isn't what *I* call "musty": a kind of mammalian scent, I'd
say. When I think of the mustiness of a nice young Pu'er, I think of
my cat Buster's fur. We aren't getting this thing standardized, are we?

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html