Today I have just had the great opportunity to taste the first sheng pu-erh of my life: a six year old green Menghai bingcha shipped from Holy Mountain Teas (P-GMB-99). It has been a very pleasant experience: the tea has a very appealing taste, making me even more eager to explore other shengs.
There is just one thing that I am somewhat surprised over: this tea has distinct smoky overtones, not very different from a Lapsang Souchong. Is it characteristic of all green pu-erhs, or is it just this particular one? I have tasted quite a few black pu-erhs before, but none of them have had this kind of smokiness, which does not really bother me, but anyway I am curious to know...
Thanks Gyorgy