This was a wonderful brew! The dry beeng is loosely threaded thick roots of dark green with slight platinum and brass dustings. They have a very strong smoky aroma. I placed a generous amount of leaf in my warmed yixing, so that these tendrils would awaken. The warmed leaf gave off a bitter seaweed aroma. I brewed this Dayi beauty up. The flavor is truly beautiful. This brew is silky smooth with a thick mouthfeel. I was getting a graham cracker pie crust tone with sweet apricot. This drink has a lasting huigan, yet it is also complemented with a tasteful bitterness. This bitterness lasts throughout the session. My yixing yielded a thick orange broth for a decent amount of steepings. However, I did need to add an extra gram to my pot at about the third steeping, for I wanted a thicker more powerful brew. The cha qi from this session is rather strong. I acquired a full head and smooth body feel, in which I thoroughly enjoyed. I really liked this brew, and I am happy to have been guided towards acquiring it.
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Flavors: Bitter, Cherry Wood, Graham, Seaweed, Smoke, Sweet
