100

This tea has hands down been the best tea I’ve ever had. The flavors are deep and lasting, and I will do my best to detail them here.

An approx. 75mL yixing pot was filled about halfway with leaf. Tea was brewed with 100C water, and rinsed once pouring off immediately.

The dry leaf has a dark appearance, and is hand-rolled into beautiful “dragonfly heads.” The aroma of the leaves is lightly smoky, but smells predominantly of plums and dark fruits. From the first infusion, the liquor is a dark reddish brown, and has a wonderful aroma similar to the dry leaves. The taste is strong, smooth, plummy, and the flavor just coats the mouth. There’s a slight sweetness that give the tea a great weight and texture in the mouth. After drinking, the dry cup has an unbelievable aroma. As I go through more infusions, the flavor continues to feature plum and dark fruit, but an amazing chocolate note emerges and balances well with the plum. This tea gives wonderful flavor through 8+ infusions, and even as the flavors lighten, they develop and continue to be a delight to taste.

If you ever have a chance to try this tea, please do. It’s exquisite!

Flavors: Chocolate, Malt, Plums

Preparation
Boiling 0 min, 15 sec 10 g 3 OZ / 75 ML

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I’ve become fascinated by the world of Chinese teas. I began my tea journey in Winter of 2016, and I’m enjoying every minute of it.

Current Favorite tea: 1980’s aged traditional charcoal roasted Tie Guan Yin.

Location

Washington, USA

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