Generously given as a free sample. Many thanks to Angel!
Brewed in ceramic gaiwan, had a gongfu session. No rinse. Steeping times: 15, 10, 15, 20, 30, 45, 60; 2 min, 5.
Nearly all of the leaf is dark, dark brown, save for a few golden leaves. They’re short and curly, like black bi luo chun, but thin and without hairs. The dry leaf smells of sweet potato and a hint of chocolate. After the leaf spent a little time in the heated gaiwan bowl, the chocolate note strengthened, and a graham crackers note also appeared. The wet leaf aroma is malty at first; as the session went on, it smelled more like sweet potato.
The liquor has a dark orange color. It is clear and clean-tasting, with a full body but light mouthfeel. The first infusion tastes of sweet potato and malt with clove in the background. Second infusion and onward, the liquor sweetens more and more, consistently tasting of sweet potato. Its texture feels thick and smooth, almost creamy.
Being hongcha, this is a delight to drink on colder, overcast days. Unfortunately, this is only my second keemun – and my first keemun from Teavivre – so I can’t evaluate it fully. I wasn’t wowed by the aroma or the taste, though I did enjoy the full session. I also liked its hug-in-a-cup effect. It reminds me of dian hong. I imagine this would also taste good Western style.