Smelling warm, a bit woody and roasty with a lovely charcoal aroma, I tried this tea in a gaiwan, using 2g of tea. I rinsed the leaves and then covered them with 30ml of 80-degree Celsius water to start, increasing the amount of water as needed so the leaves would have ample room to open. The first infusion was 15 seconds, and gave a light, clear golden amber liquor. The flavour on this first infusion was already copious.
It begins warm and nutty, a less pronounced and more nuanced charcoal note, but becomes somehow cooling and for me at this tasting a bit sweat inducing, starting at the back of my neck. It tastes a more like a green oolong but still reminds me of a Wuyi Yancha. This is a very rich and complex tea and a delightful flavour experience. There’s a lovely consistency in the infusions with this tea. I added 10 seconds to each infusion and found that worked very well. By the 7th infusion I felt the mineral flavours were taking dominance and the rest of it was fading, so I made my 8th infusion the final one.
Flavors: Caramel, Mineral, Roasted, Sweet
