Take two on this 2015 Phoenix 单丛 sample. I’m forgoing the rinsing step these days.
1st infusion: (10s)
Wow. What a beautiful rich chocolatey aroma, and caramel notes in the midst of this dark chocolate liquor. All that from only ten seconds of work!
2nd infusion: (15s)
I mean these leaves just smell like a saucepan full of melted dark chocolate––that’s how potent they are. The tea has that roasty, mineral flavour like a Fujian oolong.
3rd – 6th:
More of the same bitter chocolatey minerality. I’m really not getting any of this fruity or grape scent that other reviewers have talked about. The Da Hong Pao was more interesting in that regard.
Update: In future I might still buy this and try brewing this at a lower temperature like 180˚F, as mentioned in this Silk Road Teas guide: http://www.silkroadteas.com/how-to-brew-loose-leaf-tea-brewing-instructions/
Flavors: Dark Chocolate, Mineral