The change in seasons really allows me to appreciate how the comforting, roasted, and mineral elements of Wuyi teas contrast with the often floral/honey-sweet, powerful, bitter, earthy, and vegetal aspects of sheng pu I typically drink.
The first thing I notice about this one is its sheer viscosity and smooth texture. It coasts the cup and the tongue like extra virgin olive oil. Beginning from the first few steeps, it’s complex in an unassuming way—roasted acorn and almond are accompanied with florals in the background and a nice mouthfeel. Mid steeps give way to more roasted almond, hazelnut and acorn, orange peel, bay leaf, leather, brown sugar, and molasses with persistent lingering florals.
There is less qi, mouthfeel, vibrancy throatiness, and floral sweetness than the Ai Jiao and Tie Luo Han—so far my favorite Wuyis, yet more comforting roasted nutty notes which is perfectly suited for the seasons here in the Northeast. This one yields around 7 tasty steeps and perhaps one or two more if pushed hard.