Spring 2012 harvest, since vanished from the vendor’s site.
3-stage filtered L.A. water just off the boil into my white/brown “turned” Jingdezhen gaiwan, then into a Pyrex measuring cup, then a small porcelain cup.
Dark brown/black/gray/gold whorls resemble intricate lines of a woodcut block. Dry aroma suggests toasted coconut, pipe tobacco, and raisin bread. Subtle and complex.
Pale xanthous liquor.
Once brewed, the aroma is slow moving but potent, filling the room gentle notes of cocoa, old lumber, and rare books.
The roast, oxidation, and age synergize perfectly on the palate. As soon as you begin to identify a flavor it morphs into a different one – smoke becomes wood becomes toast becomes fruit becomes spice and so on until it’s time for the next sip or pour. Round and mellow with a recurring hint of chocolate/hazelnut.
Very pleasant overall – will take my time to savor this, but I expect my 60 grams won’t last long. Thankfully the tea has superior longevity so each session can be stretched out over many infusions.
