Dry, it smells like dates and chocolate. I put about 5 grams in a 6oz gaiwan. After rinsing and letting the gaiwan lid rest over the leaves for a minute there is a more pronounced chocolate smell, like chocolate covered fruit and leather. The first few infusions (starting at 45 seconds and adding 15 to subsequent ones) gave a roasted, chocolaty with subtle peach flavor. It does have a drying quality in the back of the throat, though it is by no means unpleasant. In later infusions it begins to back off of the roasted flavor and becomes more fruity. I only got 4 infusions before it started to die out.

Flavors: Chocolate, Dates, Peach, Roasted

195 °F / 90 °C 0 min, 45 sec 5 g

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I’m passionate about tea, good books, classical music, and botany. I brew my tea gongfu style. I drink a lot of puerh and oolong (usually darker ones, but I’m by no means opposed to a good li shan). If I had to pick a favorite catigory of tea, it’d probably be wuyi yancha. I’m always on the hunt for new teas and teaware, so send me your suggestions!


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