210 degrees F, Gongfu 25 sec + 5 sec
Started out fairly one dimensional but pleasant. 2nd Infusion was very rich and delicious, but started to fall on its face on 4th infusion. I started extending infusion time on 5th infusion by quite a bit and ended up getting 6 infusions before it was dull.
I would recommend the tea but consider it an average Da Hong Pao. I prefer the Wild Da Hong Pao from Yunnan Sourcing.
SEASON: Spring 2018
CULTIVAR: Wu Yi Shan
ORIGIN: Fujian, China
PICKING: Median
ELEVATION : Unknown
Eyes – Dry Leaf – Medium leaves, Dark Brown with some lighter brown leaves, a few stems, picking a little rough.
Nose – Dry Leaf – Charcoal, Burnt Wood, Leather, Honey, Cherry
Nose – Wet Leaf – Charcoal, Brown Sugar, Honey, Butter, Peach
Eye – Liquor – Auburn, Gold
Mouth – Texture – Medium
Mouth – Taste – Floral, Peach, Charcoal, Rocky Oolong, A little Bitter, Strawberry Candy Finish,
Nose – Empty Cup – Whiskey Barrel, Honey,
Mouth Finish – A little Bitter with dry finish
Eyes – Wet Leaf – Large olive green leaves with very little brown. Many Broken leaves, Picking looks rough
Effect – Quite nice, I started the session in a somewhat foul mood. After about 4 infusions, I felt noticeably more relaxed and positive.
Flavors: Brown Sugar, Cherry, Floral, Honey, Leather, Peach, Strawberry, Whiskey, Wood
