Harvested April, 2021; Roasted June 2023.
3-stage filtered L.A. water just off the boil into my white/brown “turned” Jingdezhen gaiwan, then into a Pyrex measuring cup (sorry), then a small porcelain cup.
No rinse; Infusions at 30 seconds (x3), 45 seconds (x2), 1 minute, 2 minutes, and 4 minutes.
Butterscotch/Xanthous to gold gradient.
Delicate but fairly complex aroma: fruity, starchy, with an array of roast and smoke elements.
Flavor follows the nose, with a persistent sweetness hinting at dòu bāo and cherry blossoms. Smooth slightly complex roast offers balance. Medium, slightly nutty finish with faint hints of wood and expensive cigarettes. Loses a bit of character once it is steeped out, becoming slightly “dusty.”
Medium-light bodied, not-quite-milky, no astringency if you are attentive to the infusions.
Aptly described as “cozy,” this is a quiet yet superbly balanced (in terms of oxidation/roast) small batch production perfect for contemplation.