Had a sample of this from BTTC. The 10g sample was almost all in one lump, which flaked apart easily with the pick. The dry leaf is very dark, with some golden buds. Warm dry leaf has a generic mature sheng smell, sort of sweet and hay-like.
The leaf was well-separated and after a 5s rinse I got 5 increasingly dark 5s infusions before feeling a need to increase the time. The flavor is smooth and pleasant, slightly sweet but rather nondescript. Good thick mouthfeel, oily, up through about steep #7. There is practically no cold cup scent. I taste no hint or dirt or stone. I kept at it for 18 steeps, with the last one being 2min. The last 6 infusions probably should have been 2, going straight for the long steeps. I was getting a tea sweat around steep 10.
This tea has very clean dry storage with no trace of wetness I can detect, good longevity, and starts out with a strong feel. The flavor is on the boring side.
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I know exactly what you’re talking about. I’ve found that if you open their productions and let it sit for a day in ambient temps below 70, they really come alive.
Many of the Zhongcha productions strike me as being in the tradition of Chan/zen, so the qi becomes the centerpiece. A slow opening seems to unleash the qi within the leaves, something I’ve not noticed when just quaffing down when after opening.
I know exactly what you’re talking about. I’ve found that if you open their productions and let it sit for a day in ambient temps below 70, they really come alive.
Many of the Zhongcha productions strike me as being in the tradition of Chan/zen, so the qi becomes the centerpiece. A slow opening seems to unleash the qi within the leaves, something I’ve not noticed when just quaffing down when after opening.