Spring 2022 batch.
Prepared in my Jian Shui gaiwan, and served in my porcelain tea cup via my glass cha hai. Filtered Santa Monica municipal water just off the boil throughout.
Gold/gray/black wiry and fairly uniform. Malty, feed store/nursery aromatics with floral/fruit/earth notes.
Burnt orange/Titian red liquor. Complex nutty aroma is very similar to that of the dry leaf. Earthy/sweet but a little drab on the palate – more leaf litter than fruit or cocoa. Quiet residual complexity with a pleasant earthy finish. Distinct but delicate. I prefer the more robust/chocolate-forward examples of this style/variety. Would be interesting to do a side-by-side with this and the “Premium” and “Imperial” grades of the same variety…
Preparation
205 °F / 96 °C
0 min, 15 sec
8 tsp
5 OZ / 150 ML
