Spring 2016 leaves.
end of my bag so a lot of finer leaves in here. using shorter steep times than normal to offset.
wet leaves have rather fruity aromas of expected apricot and unexpected gooseberry underneath. roasted notes are not overwhelming. nicely balanced with marzipan roasted almonds.
This tea unfolds gently starting with a surprising sweet malty medium-dark chocolate component on palate, which is later balanced with roasted notes and slight bitterness at tip of tongue on finish. I don’t recall this bitterness from earlier tastings with this tea, so could be due to the fine leaves.
Later steeps bring out cooked celery and more nuttiness.
Interesting take on da hong pao, which may not be for everyone.
Quite pleasant
Preparation
205 °F / 96 °C
0 min, 15 sec
