I recently got a lot of fresh huang pian from BLT, this being one of the bricks. I plan to use them for drinking at work as well as in the evenings.
I have to start this note with a qualification. I think I overbrewed the first few infusions because I didn’t take into account the extent of leaf breakage. Maybe next time my impression will be better, unhindered by this issue. Despite that, the tea lasted for 10 strong infusions, so it does not seem lack longetivity. Overall, it is a floral sheng that is more about the mouthfeel than the taste.
The dry leaf smell is quite weak and lacks the crispness common in young sheng. Instead, it is more earthy and deep with a floral sweetness. Wet leaf aroma is more complex with notes such as cream, cut grass, bell pepper, gasoline, and seaweed.
Taste-wise, I found the tea to be a mix of metallic and floral with an astringent finish and a sour bite in the throat. The aftertaste is expansive and cooling with a strong huigan. I detected flavours like sourdough bread, stewed vegetables, vanilla, and apple.
The mouthfeel is quite numbing and throat-clenching. As for the cha qi, it is mellow but noticeable, with a calming and mind-clearing quality.
Flavors: Apple, Astringent, Baked Bread, Bell Pepper, Cream, Cut grass, Floral, Marine, Metallic, Seaweed, Sour, Vanilla, Vegetables