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“6.3/90/212 zzz teapot. dry: bread, raisins, roast 1st (prob 30s or so… much too long for this tea): bitter, stewed leaf 2nd (5s): mineral in upper throat, bland otherwise 3, 4, 5 (all ~10s): stewed...” Read full tasting note
We’ve been drinking a lot of yancha samples recently from different farmers, searching for good quality everyday teas that punch above their weight price-wise.
Our criteria was that the tea had to be clean – without the strong effects of agrochemicals, be farmed within the Wuyi protected reserve, have good body, taste and processing.
We’re very happy to introduce this Lao Cong Shui Xian (old tree Shui Xian), grown in Bi Shi Yan (碧石岩) from 40-50 year old trees.
The tea was given a medium-strong traditional style charcoal roast and left to rest for two years. This has allowed the roast to mellow and incorporate well into the flavour of the tea. There is a nice minerality (yan yun) and good body. In a world of sky-high premium yancha prices and quickly diminishing returns, this one punches well above its weight and makes for a great everyday yancha that is highly satisfying to drink.
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6.3/90/212 zzz teapot.
dry: bread, raisins, roast
1st (prob 30s or so… much too long for this tea): bitter, stewed leaf
2nd (5s): mineral in upper throat, bland otherwise
3, 4, 5 (all ~10s): stewed bitter taste
cold: something plastic-like, not particularly pleasant. bitterness, and then some chocolate hovering in background.
bought this a few years ago and didn’t get around to trying until today. I need to branch out with my drinking more since lately indecision paralysis of sorts has been hitting with too many teas to try on my backlog. overall quite disappointing. Have heard this one is better at higher ratio. Will also need to be more mindful of steep times, since even though it’s not as green as some of the OWT ones, still not roasted enough to handle overly long steeps.
