Apologies to Angel and Mary from Teavivre for reviewing the samples I requested so late. I’ve had a congested nose for more than a week and it’s finally begun to clear up.
I chose this one to start with. Gongfu method with 4 ounce gaiwan. Steeping intervals were 15, 15, 30, 45, 60. In the dry leaf aroma, I detected raw almonds, chocolate, and raisins. And in the wet leaf aroma, a burst of malt and bitter chocolate. The liquor is a beautiful honey-gold, which looks lovely with sun rays passing through the glass. Medium-bodied, smooth, just a little thick. It has flavor notes of chocolate, malt and freshly baked raisin muffins/bread.
This one feels darker and heavier than other Chinese black teas I’ve had, providing comfort, coziness, and soothing internal enrichment despite the temperature being over 80 degrees F right now. Ideally it would be drunk during a winter storm, when the landscape is snowridden or with dark gray sky above (in contrast to Jin Jun Mei or Laoshan black, e.g., which are both good for cold days in general).
