Getting this one out as it interested me when I re-read about it.
I think the easy Gaiwan will be the trick for this one. I forgot how tight these XiaGuans can be. I chipped off 10 grams to use, hard to get whole leaf from these. I actually rinsed this last night and I am getting to the brewing today. I noticed when I chipped this off the leaf had a little Huangpin (yellow) leaf if I got that right. The other leaves looked really rolled from what I could tell from the bits I had.
It brews with that XG smoke, almost forgot that aspect. It is smoky with a good hit of the bitter to go with it. The smoke really is the most dominant flavor on this one.
It has a bit thicker mouthfeel than the other XG’s I remember. I gives a bit of broth and smoked meat and bitter but not any sweet or any other notes that stand out. Almost like a beef jerky in a cup. I don’t really turn from smoky teas but you will have to like smoke to enjoy this one. I looked in the filter and sure enough some of those dark burnt bits from the wok cooking on this one.
Flavors: Astringent, Bitter, Meat, Smoke