Preparation method: 90ml porcelain gaiwan, charcoal filtered Toronto tap, about five grams of tea, 95c water. Rinse, 20 seconds, 12 seconds, 20 seconds, 30 seconds, 4o seconds, etc.
Dry leaf aroma: vanilla, slight ethanol, dark fruit.
Wet leaf aroma: damp leather, sweet, cocoa, cooked green vegetable.
Liquor: Mostly clear garnet. Slight evidence of oil.
Mouthfeel: strong hui gan, salivation, brothy, mellow, coats the entire mouth, lingering, splashes upper palate, swallows easily, coats throat. Very, very light fine astringency (tongue is slightly fuzzy)
Flavour: sweet, vanilla, baking chocolate, cooked plum, nutmeg, wood.
Flavors: Alcohol, Broth, Cocoa, Dark Chocolate, Leather, Nutmeg, Plums, Vanilla, Vegetables, Wood