Another 5g sample. Spring 2017 harvest. This is only the second bai ji guan yancha I’ve tried, and is, if I can recall, much different than the other one which was twice light-roasted.
I got 10 steeps with 5g of leaf in my 100mL clay gaiwan. Boiling water and a short rinse.
The dry and rinsed leaf presented as very fragrant with an aroma of musty hay, orange blossom, yeast, cream, sweet pea floral, and elderflower.
Immediately with the first steep of 5 seconds, the pure golden liquor was swimming in taste. Sweet pea floral and vegetal, elderflower, hay, buttered yeast roll and mineral. The liquor was fragrant, brothy and tart with an already strong, lingering sweetness. As the session progressed, the flavors amplified. More elderflower sweet-tart came forward turning into mineral lemon water. Something reminded me of vanilla sugared egg yolks and a hint of lightly drying salted almond butter. The aftertaste was strongly floral and sweet, sometimes like honey, sometimes like white sugar. I went to the post office and grocery mid-session and was gone for an hour, all the while enjoying the persistent aftertaste. Toward the end, a pleasant brassiness and citrus zest showed up in the mouth with the brothiness transforming into a thickness. One thing I noted was if allowed to cool, the butteriness and some astringency became prominent. I was reminded of movie theater popcorn butter flavoring. I would recommend a strainer for this tea since it seems some of the delicate leaf disintegrates with boiling water.
Overall, I’m really digging this tea. It has such a complex and deep profile and strength in aroma and taste while remaining bright. Too sweet of an aftertaste for me to be a daily drinker but I’d like to keep some on hand.