Gongfu Sipdown (2414)!
Drank this while diving into Plush, a new (to me) mini horror comic series!! I ended up stacking steeps about three at a time for this session, for a total of three “stacks” overall. As expected, this yancha was warm and roasty with an overarching mineral and spiced profile: cassia, allspice, shale rock, slightly burnt pie crust, and heavily toasted walnut. However, it also had a jammy sort of sweetness to the top notes that made me think of black currant jam and sugar plum. A touch floral, especially on the backend. Wouldn’t go so far as to call this a “fruity” oolong, but the fruitier elements really popped alongside an otherwise very typical and even keeled profile for a Rougui!
It was also my first time taking this beautiful cup (bought via Salt Stone Ceramics) for a spin! I love this sort of swirled clay/porcelain technique so much. I have another more more traditional (for gongfu) cup that uses it which I love, though it’s just shades of brown and white. The colour and texture combo of this Linzy Casal piece are just so superb though; I couldn’t resist adding it to my pottery/ceramics collection!
Song Pairing: https://www.youtube.com/watch?v=8xT0vWporWs