Sampled a while ago, but didn’t have time to write out any notes – revisiting after a few months of aging/airing out:
Brewed in my porcelain Jingdezhen gaiwan with Los Angeles municipal tap water, just off the boil throughout.
Looking at the dry leaf – brittle seal brown chunks could be petrified guano, but have faint cocoa and fish aromatics. After a rinse, the wet material suggests leaf litter, smothered campfires, steamed banana leaves, brine, and a finishes with a vaguely phenolic note (not quite band-aids).
10 steeps at 10 seconds each, and another 5 steeps at 15-25 seconds each: Russet to seal brown liquor, enveloped in steam which seems almost supernaturally thick. Smooth, earthy, with the sweetness of a potato on the palate, and hints of loam, root cellar, river stones, hen-of-the-woods, hay loft, and horse trough in the finish. No bitterness; decent thickness. Pleasant and easy drinking despite the above descriptors. Consistent across the session. Caffeine (I hesitate to say cha qi) builds gradually but never overwhelms.
A tasty shou, a serviceable daily drinker (that will go on infusing all day), and even better as part of a savory/spicy breakfast.
