Dry leaves are ropy, long, and richly mahogany colored with a strong scent of chicory and molasses. After rinsing, the smell is slightly fruiter shifting into dried cranberries but still with those dark sweet elements. The taste is spicy with hints of clove and tobacco, along with something subtler of dried cranberries and apricots.Despite such strong and potentially cloying flavor profiles, the taste is smooth and balanced, rich without being agressive or astringent. It has a huge impact on the tip of the tounge with some floral tingles and then slides through the back of the throat with a spicier profile. Broth is red orange and glowing and the tea seems to be forgiving of experimental steeping- stong enough to give decent quick steeps but patient enough not to punish a long (or forgetful) brewtime—I think the sweet spot (pun intended) is about 10-15s. It has a lot of character in common with a Do Hong Pao, if perhaps a little quieter and sweeter. This tea does run out a little more quickly, unable to sustain infinite steeps.

Brewed in an 80 ml Porcelain Gaiwain.

Flavors: Chicory, Clove, Dried Fruit, Molasses, Tobacco

200 °F / 93 °C 0 min, 15 sec 4 g 3 OZ / 80 ML

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