Thick texture, very rich. Can reach up to 8-10 brews. It simply doesn’t die.
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When I smell the dry leaves, I immediately go back to my childhood and I remember the “apricot skin”. It was a fruit-based sweet that my mother used to appreciate a lot. Back then, people here were snobbish on everything regarding traditional things. The same for the sweets. They appreciated much more the modern chocolaty sweets and modern pastries. Not my mother. She went to the old shops in the city center where she could find the nuts and dry fruits shops and she was asking for apricot skin. She was so happy to taste it.
Apricot skin is a thin, jelly like paste, like a thin skin, made by dried apricots and maybe some sugar. It has an enjoyable sour/sweet taste but you cannot eat a lot because it is really sour. You put it in your mouth and you lick it, and slowly appreciated the acidity of the fruit and the sweetness. I remember another red/black “fruit skin” that sometimes we ate, I think it was made with prunes.
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In the palate I immediately get dried fruits and apricots. It reminds me of Vinsanto wine from Santorini, I don’t know why. It coats well my mouth. The taste lasts about a minute.
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All that richness and without giving me a single calorie! My respects to the Chinese Tea-Master that made this Pu Ehr cake in Yunnan!