600 Tasting Notes
Today was one of those adventure type days, the Trio (which is what I should totally start calling Ben, Fish, and myself) went to a bin store. If you are not in the know, Goodwill (and some other thrift stores) have an outlet store, where you pay for things by the pound (or really cheap per item) and all the things that do not sell in the store get sent there in big bins. I did most my shopping when I lived in Pennsylvania at one (lovingly called the 50 cent store, even though now they are 85 cents, but the name stuck) and you can spend a few hours sorting thoroughly through all the bins. Not the one we went to today, it was massive, plus they kept rotating bins, so I could never see it all. I got some awesome new clothes (still need more skirts and some silk PJs…mmm silk) a cat scratching post, Ben got new clothes, and an antique printing press drawer. I have wanted one for years, going to turn it into a table to show off my rocks!
I love What-Cha (I know, everyone knows that by now!) their teas have become favorites of mine, but really what makes me so hype about What-Cha is Alistair’s love of exposing tea drinker’s to uncommon tea regions! Today’s tea, Georgia Old Lady Black Tea, comes from one of those lesser known regions, the country of Georgia, handmade by Natela of Nagobilevi Village, yes this tea is all made by a little old lady in her home, which is kinda beautiful. The aroma of the large curly leaves is very sweet and surprisingly brisk! Blending orange marmalade, cocoa, a creamy sweetness and a delightful finish of yams.
Giving the leaves their much anticipated (by them or me, you be the judge) steeping in my much loved steeping apparatus, the aroma gets all up in your grill with the briskness! The wet leaves have strong notes of malt and brisk citrus and oak wood. There is a sweetness to it as well, like orange marmalade and a bit of yams at the finish. The liquid is creamy sweet blending cocoa and yam notes with a bit of malt and a sour yet sweet note of orange marmalade at the finish.
Ah, my mismatched tea gear kinda works, the saucer from my broken vintage cup, and the vintage cup with no saucer, they are now best friends. The taste starts out brisk, but not too much, just the right amount to wake up the mouth and invigorate the mind. There are notes of sweet cocoa and orange marmalade, it then moves on to yams and a touch of malt. This tea is not the most spectacular black tea I have ever sipped, it is certainly good, I enjoyed every drop, but it is not the most complex of cups. So, your mileage may vary, if you want a super complicated tea then this is probably not for you, but if you want a delicious tea that has a homey taste, then this one is perfect.
I am cooking some Khaman Dhokla the first time from scratch, as I write this it is happily steaming away. After my dinner is complete I will bake something as a dessert, probably something with Matcha, or maybe some other sweet. Getting in practice for being all fancy and domestic when we move soon, I will have a whole house to take care of! It is going to be so awesome, granted I will not do all the cooking, Ben and Fish are actually professional cooks, so I know they will want to hog the kitchen.
Today we are taking another visit to The Tea Shelf, specifically their Billimalai Virgin Green, a beautiful fluffy green tea from Nilgiri. This is one of their Winter Flushes, from the Billimalai Tea Estate, nestled in the Blue Mountains at 6,400ft about sea level. The aroma of the really quite pretty leaves is very green and peppery, blending notes of green beans and cooked spinach with hints of veggie broth and a tiny touch of mushrooms. The finish is a delightful peppery green note that is a blend of just outright pepper and nasturtium, I am such a sucker for peppery notes in teas.
Giving the leaves a steep, my tea area smells like food! Specifically green cooked veggies, a mix of peppery cooked spinach and green beans and a bit of mushrooms and asparagus. It is a very vegetal tea, savory and green. The liquid is very much so vegetable broth, clean and peppery with dominant notes of asparagus and green beans, there is a slight hint of nutmeg at the finish giving the tea an extra bit of depth.
The liquid is delightfully pale, it reminds me of some of the jadeite I worked with as a jeweler. The mouthfeel is light and delicate, with a slight tingling at the back of the tongue. The taste is also very delicate, and quite vegetal, starting with a very delicate floral and lemon note that moves quickly to green beans and a touch of lima beans. The finish is a blend of pepper, smoke, and just a hint of asparagus, with the pepper lingering as the aftertaste. This was a very clean, green tea, not a sweet one, but erring to the savory side…as an aside it was a great accompaniment to a pile of fried eggs and bacon!
It arrived!! Ok, actually it arrived Saturday after the Tea Fest, but I was a little distracted by the awesome to play with it. Ben bought me (ok both of us) some new toys, specifically a wax sculptor’s kit for sculpting Green Stuff and a helping hand magnifying glass. I know, I have a giant Otte light with a magnifying glass, but it is kinda massive and hard to use, the tiny helping hands will help with sculpting. So far my sculpting escapades have including making a wooden floor for my Jakob Lynch Malifaux mini, Jakob Lynch who in my color scheme is old west Shang Tsung from Mortal Kombat, because win.
Matcha time! Yes, it time for Matcha Monday, and today I am looking at Yunomi’s Factory Direct Matcha. This powdery green goodness hails from Kyoto and was shaded for four weeks before being harvested in the Spring, you know this might be the first Matcha I have reviewed that tells me how long it was shaded, extra information makes me immensely happy. The aroma of the Matcha is so very green, delightfully so, blending sweet hay, sweet grass, wildflowers, bamboo leaves, and a touch of sesame seeds. It reminds me of the smell of spring time and growing things, it is quite excellent. Once whisking the Matcha, the aroma that wafts out of my chawan is delectable, blending sweet wildflowers, sweet sticky rice, straw, and a touch of bamboo leaves. It balances out green and sweet notes pretty well.
The Matcha starts out a touch bitter like kale and Brussels sprouts and then within instants the taste explodes into sweetness and fresh green notes! It was pretty abrupt and impressive how quickly that initial bitter green notes switched to sweet, there are notes of honey and straw, these move to spinach and bamboo leaves, with a finish that is both nutty and kelp umami notes. The aftertaste is sweet and slightly floral, it lingers for a bit. This is one of my favorite everyday Matcha, it has a great presence and balanced taste.
I decided, on a whim, to try this Koicha style…it is not really intended for that, but I am still kinda curious what it is like. One day I will be able to afford the really fancy stuff that is actually created for Koicha! The taste is something else, it starts out intensely bitter, like a mouthful of kale and unripe persimmons, like the Usucha it switches almost immediately to intensely sweet, like honey and wildflowers. This transitions to a rich umami blend of kelp and spinach with a slight finish of bamboo leaves. That was certainly an experience, not entirely unpleasant, but not entirely pleasant either, maybe I should stop drinking Matcha in ways it is not intended!
Tomorrow is the day! The much awaited Midwest Tea Fest is happening tomorrow, and I am super excited. Yours truly will be at the event all day (unless I just really pass out from exhaustion, still fighting that stupid fatigue) covering it like a reporter. I plan on going to the Beautiful Taiwan tasting (Ben will be going to the Single Origin Tea’s Ceylon Tasting) though it was a hard toss up between the Tealet and Beautiful Taiwan! Of course I also plan on attending a few of the presentations as well, so looking forward to reporting back on those! Really I am just super excited, I will be tweeting and istagraming(?) the event, so follow me (@soggyenderman) to get live photos and updates.
One last tea to stir the hype for the event, Phoenix Herb Company’s White Peach, a blend of White Tea, Jasmine and Osmanthus Flowers, and essential oils of Tangerine, Orange Blossom, and Peach. This tea excited me because it was not a typical ‘candy peach’ White Tea, I really am not a fan of teas that are just white tea and flavoring because they end up tasting so fake, and not necessarily in a good way, quite often to me they taste like bathroom spray. This tea smells quite yummy, like a blend of fresh juicy peaches, essence of peach (like peach oil smells) a little bit floral and a little bit like fresh broken leaves, and a tiny hint of cucumber at the finish. Not a tea that punches you in the face with peach, it is light and sweet.
The wet leaves are super juicy and sweet, nice ripe peaches…specifically they remind me of the white ‘donut peaches’ that I have been known to eat myself sick with. No really, one time I ate like 20 in one sitting after work, I binged hard core. Besides the juicy fresh peaches there are notes of peach cobbler and a touch of flowers and cucumbers. The liquid is mild and sweet, notes of peach balance out pretty evenly with notes of cucumber, lettuce, hay, and a touch of pepper at the finish.
The taste is not fake! Yay! Let there be rejoicing and slurping. The taste is pretty mildly peachy, which is nice, I like my peach teas mild without a punch of peach, you know, like biting into a fresh peach rather than having a pile of them dumped on you. It is a blend of cucumber and lettuce with a distinct peachy and floral sweetness, very refreshing. I could see this tea being great iced if you are a person who is a lover of iced teas.
No D&D for me tonight, my DM’s wife has a sickness and with my immune system being the way it is, I screamed PESTILENCE and ran the other direction, declaring his house now the residence of Papa Nurgle. He assures me that Nurgle will have to fight Cthulhu and an especially large Draco Lich for dominance, so that means she should be better in no time. I do still have Seafall playtesting today, and of course my sleep schedule being what it is, and Ben’s need for the computer being what it is, oh the work load waiting for me when I get home. Honestly the visit from Nurgle might turn out to be a sanity saver for me, who would have guessed?
Since the Midwest Tea Fest is in a couple days (the hype is real, yo!) I decided to review one of my favorite vendors (yes, favoritism, but we all know that I love Shang Tea, I mean I have a yixing teapot dedicated to Tangerine Blossom Red for Pete’s sake!) and since this is Thursday, that means it is also a #TBT review, this tea I bought when I visited their Grand Opening event over a year ago, logged in my notebook more or less a day later than the event since I wanted to try the new tea samples I purchased immediately! Presenting Shang Tea’s Wild White! This tea is harvested from the Tai Mu Mountains in China, the plants left to grow wild before being plucked, cultivated tea fields are beautiful, but there is something that cries out to the nature lover in me who loves frolicking in the forest, foraging for wild edibles, my soul gets soothed by the knowledge of wild growing tea plants. The aroma of the rather fluffy leaves with their blend of fuzzy tips and large unfurled leaves, is delicate, no overpowering notes, just a dance of fresh vegetation, honeydew melon, a touch of thyme, and a finish of cucumber. If you stick your nose in the leaves long enough you pick up a hint of honey and loam as well, but it is super faint and at the end, more like the dream of a scent than a defined note.
Into ye old fish gaiwan the tea went. Ah this gaiwn, adorably tiny and perfect for travel, well except the drippy cha hai, but oh well. The aroma really wakes up once the tea gets its soaking, sweet notes of fruit and fresh vegetation drift out of the gaiwan. There are notes of delicate melon and fresh grapes (like white table grapes specifically) a touch of lettuce and cucumber, broken leaves, and a finish of lettuce. The liquid is honey sweetness and flower nectar, honeysuckles and a touch of muscatel at the end, a tiny bit of tartness as well.
Well that turned out to be a fun adventure, Seafall was canceled last minute so Ben, Fish, and myself wandered around 888 International store for like three hours. I procured ingredients for the pre-Tea Fest party the night before, by party I mean I am making Hot & Sour Soup, my new specialty! Also I finally tried Tea Eggs and have fallen utterly in love, but back to the tea at hand! The mouthfeel starts out slightly fuzzy (hello trichomes) and moves into smoothness pretty quickly. The taste is sweet, surprisingly muscatel, almost like a Darjeeling, but much, much lighter. There are also more familiar White tea notes of cucumber, lettuce, and a slightly herbaceous peppery finish.
I hear the sound of distant rumbling, and if the radar is to believe, we are about to be slammed with storms! Exciting! The aroma of the second steep is very sweet, blending honey and grapes with a delicate finish of lettuce, giving a level of crispness to a heavy sweetness. No fuzzies this time, just all smoothness, with a start of raw honey and grapes, and just a hint of spicebush. This moves on to lettuce and fresh vegetation, with a finish of hay. This tea tastes very fresh, in a way it reminds me of laying under a tree and watching dappled light through the leaves, very much so a tea that evokes memories in its taste!
Holy mackerel the weather today has been awesome! I am pretty sure it stormed (and not just distant rumbles, full on house rattling storms, there might have been hail!) from 9am till 3pm. I did not get the full effect of the storms though, see I got up at 9 to the massive crack of thunders (and a terrified Espeon nesting in my hair) and decided to lay in bed and enjoy the storm for a bit…next thing I know it is 3 in the afternoon and Ben tells me the storm just ended. Well crap. Trying to flip my schedule to diurnal so I can be aware at the Midwest Tea Fest this weekend is turning out to be hard!
Today we are looking at a tea from What-Cha, slowly trying to finish all the ones in my Monarch notebook (aka tea notebook four) really I should have made a separate What-Cha notebook so finding which ones to review would be easier, oops. I love Oolongs, I love Darjeelings, so yeah, combining the two for Darjeeling 2nd Flush 2014 Goomtee Oolong Tea just sounds awesome. When Darjeeling experiments with processing techniques to make something other than the typical Darj Black Tea, it usually turns out to be a unique and delicious result, I have loved the Yellow and White Darjeelings I have had, so let us see how the Oolong compares. The aroma of the dark curling leaves (almost looks like a Yancha had a party with a first flush Darjeeling and this is the result) is pretty delicious, it blends notes of fresh muscatel, like scuppernongs and purple grapes. Add on delicate floral notes and a tiny bit of nuttiness at the midsniff, and the finish, well, it fades off into walnuts and lychee.
So, how to brew this tea, the perpetual conundrum! What the heck, I will do both! Starting out with the gaiwan for gongfu cha, the aroma of the actually quite colorful leaves is graceful, no really, it smells like a graceful flower in the breeze next to a scuppernong orchard. Underneath the almost heady sweetness is a delicate note of chestnut and pepper. The liquid is super sweet, blending honey and muscatel notes with honeysuckles and a finish of walnuts.
The first steep is incredibly delicate while having a well rounded mouthfeel, smooth and sweet like flower nectar and biting into a sun warmed scuppernong. This transitions to lychees and chestnut, the finish has notes of fresh vegetation and a lingering orange blossom.
For the second steep, the aroma is a blend of honey, flower nectar, and a bit of golden raisins. The taste is a bit intoxicating, blending muscatel notes of scuppernongs and golden raisins at the front. This moves to a slightly heady blend of flower, like wildflowers and honeysuckles with just a touch of nasturtium bite. The finish has a touch of briskness and malt, similar to a 2nd flush Darjeeling.
For a western style steeping, well, I think I might actually like it better than with the gaiwan! The mouthfeel is buttery the whole time, moving into just a tiny bit of briskness at the finish. The taste starts out with honey and lychees, then moves into scuppernongs and honeysuckles, and has a finish of juicy tangerines. Another fine example of an experiment turning out successful!
I found a treasure today! In the parking lot at the shopping center by my house, there are dividers that are filled in with gravel, specifically large river rock style gravel. Large broken chunks of cryptocrystalline quartz stained with iron oxides. I glance at the piles of rock each time I pass, but have yet to find anything really spectacular, until a glimmer of sparkle caught my eye today. Looking down I see a dark grey and blue rock with many pockets of crystalline quartz drusy, like little geodes, where most likely water was present when the rock was forming, leaving these beautiful pockets of crystal. Usually in rock piles the most I find is a slightly botryoidal agate or an especially shiny piece of chert, so this epic shiny is the best treasure I have found in a non-specific rock hunting location.
Today is a good day to talk about some Pu, specifically Wymm Tea’s Kunlu Sheng Pu-erh From Ancient Tea Tree 2010 Spring! As you can see from the name, this is a Sheng hailing from the Kunlu Mountain, a mountain which sits at the end of the Wuliang range. Over 200 years ago Kunlu Mountain was the imperial tea garden for the (obviously, what with it being imperial) Qing Emperor, quite illustrious history. As fun as history and all that is, what really makes a tea is its sensory qualities, history is just an added topping, if you will. The leaves are dark, with a delicate patch of fuzzy pekoe (Trichomes!) decorating a few of the leaves, they are big, but not too big to fit into my tiny shui ping. The aroma is gentle, but complex, offering many layers of notes. Starting off with wet hay and freshly broken sweet hay, then moving on to old wood and cedar with a burst of camphor. The finish is old leather, like a much loved book, with a little bit of that musty old book smell.
When the leaves get their odd spa treatment (imagine going to a spa, being rinsed with hot water then being soaked for a few seconds, it would be odd, but for a Pu-erh, it is same old, same old) they really become aromatic. There are notes of leafy greens (like spinach mostly, a touch of chard as well) a tiny bit of hops, and a bit of wet hay and wet wood kinda like a barn. The finish has the aroma of old book and a touch of distant fruity sweetness. The liquid is pretty mild, a blend of delicate apricot sweetness and camphor, with a tiny bit of hay and cedar at the finish.
The first steep starts with a smooth mouthfeel, bordering on silky with its smoothness. The taste is delicate, starting out with minerals and wet slate, it then moves on to gentle smokiness and a definite cedar wood finish. It leaves a cooling feeling in the back of the throat and into the stomach, the mark of a good sheng (at least in my book.)
Second steeping time! The aroma this time is quite sweet, with dried apricots and honey, cedar and wet hay, and a finish of smoke and distant wildflowers. The taste starts out sour and a touch bitter, like hops, and then almost immediately switches over to sweet. The sweetness is represented by delicate apricots and honey and a surprising note of orange blossom. The finish is cedar wood and cooling camphor that lingers for a while.
Third steeping, hello aroma of apricots and honey, that is pretty much all I pick up on the third steep, not too complex, but very sweet on the nose. The taste has the same switching almost immediately from bitter hops to sweet apricots. The taste then fades to orange blossoms and wet hay, with a cedar cooling finish.
I went for a few more steeps, like I do, and the flavor starts to fade pretty quickly, going from fruity to just woody and cooling, by the sixth steep. While the taste lasted I enjoyed it, but it was a short lived tea.
I just got home from an epic adventure, and by epic adventure I mean I went to Target! So, fun story, I have special needs when it comes to body care products, specifically I need ones without aloe because of my stupid allergy. EVERYTHING HAS ALOE, so the hunt for specific aloe free products is a pain. I need special shampoo, the selenium kind for my sebhorrheic dermatitis, and half of the blasted things have aloe, but you know in hair and skin care I kinda get it. What I do not get is why wipes have aloe, I spent a good 20 minutes checking and double checking all the wipe brands till I found an aloe free one…and you can bet I bought extra refills. I really do feel like I am on an epic quest whenever I have to buy body care stuff.
So, it is Monday, meaning it is MATCHA TIME! Woo! Today we are taking a look at Red Leaf Tea’s Rose Matcha, from their flavored Matcha line. This one is made from basic grade (classic) delicate flavor and regular non-organic Matcha. They have other flavor and grade options, and one day I would love to try the different flavors with a higher grade, but I am super cheap, so for now this is what we got. The aroma is super rosy, which is good, because I love roses in my food. It borders between rose perfume and a full bloom rose garden, mix in the fresh vegetation and grassiness and you have a Matcha that smells like summer in an English garden, memories of childhood tea parties in a rose garden while wearing Victorian dresses pop into my head.
I decided to pull out my tiny Chawan to have this traditionally first. Whisking it was a bit of a pain, but I did get a bit of a froth after a while. The color is not the prettiest, but since it is basic grade that is not too surprising. The taste is not too bad, it is a touch bitter like kale, but after an initial hint of bitterness it explodes into oddly fairly mellow rose. Let me explain, the rose takes over as the main taste and it is very distinct, but it is not like taking a drink of rose perfume. The rose lingers for quite a while as an aftertaste.
Next is the obvious latte, the real way flavored Matcha shines. I find that mixing a bit with water making a paste and then mixing with milk and if needed sugar makes for a much easier blend, especially if you do not feel like breaking out the hand mixer (I am lazy) Also I apologize for the awful cup, I just today decided to get a nice clear glass one to make it prettier. The taste reminds me of one of my favorite drinks, rose milk, an Indian drink mixing Rooh Afza Rose Syrup and milk, it was a delicious summer favorite that I miss drinking (I ran out of the syrup and never replaced it) basically it is roses and milk, what makes it different from the Indian drink is it has a grassy undertone and is not as sweet (could of changed that if I wanted to, but I liked it not so sweet) and with a slightly nutty finish. The rose lingers in the back of the mouth and in the nose for quite a while, and it has a slight dryness at the finish. I am curious to see how these would be baked into cookies with some saffron and cardamon, like a Matcha Falooda blend!
Happy Sunday everyone! I have spent most the day abed, not feeling too great, which is lame, but I am trying to nurse myself into a state of alertness using some Sencha Fukujyu. After that, I think I will read and maybe paint.
It has been a while since I reviewed a tea themed book, which is just tragic! At the time of writing this, Steeped: Recipes Infused with Tea is not entirely out to the general public yet, but since I also review books, thanks to Netgalley, I got my hands on it early. So, the first thing I can say about this cookbook devoted to teas is, it is pretty! I would show off how pretty it is, but since I am reading this as an e-book that is not really a thing I can do, just take my word for it that it is a very showy recipe book. (Ok, edit time! there is a way I can show how pretty it is, viola! Preview mode! Also Amazon has some pictures so I can show off a little)
The book starts, as many do, with an intro into the showcase ingredient, and points for saying that the tea is oxidized rather than fermented with regards to different kinds of tea. There are also notes on the subject of terroir, flushes, and different tea cultures, they are brief but any mention at all is appreciated. Even I learned something, apparently another name for Cold Brewed tea is Spa Tea, and considering I drink it on hot days when I feel like death and said cold brewed tea refreshes me, it makes sense! Of course there is a section on recommended tools and teas to add to your collection, and the teas recommended are all easy to get your hands on, so it is good for beginners too.
The recipes are divided into times of the day (like breakfast, lunch, and so forth) and sound delicious! Rooibos honey butter, green tea granola…hello breakfast! Some of the recipes have photos, some do not, obviously I wish that all the recipes had photos of the finished dishes, but that is just because I am obsessed with that in my cookbooks. Reading this book managed to make me hungry and thirsty at the same time, well done book!
I will probably add this one to my collection of cookbooks and tea books, I am a terrible cook, but I need the practice, and what better way to do that than with my favorite thing ever, tea! I suggest giving the author a follow on Instagram and Pinterest, she posts some epic things about food and tea.
I feel overwhelmingly accomplished! My painting desk has of late been a real disaster area, miniatures and paints littered its surface in a complete pile of chaos, so I stopped that. My desk is no organized and almost all my trinkets packed away. I figure if I have to pack, might as well keep the essentials organized while doing so! Truly, one of the great things in life is an organized desk.
Today’s tea is Cha Ceremony’s Shui Xian, yes it is Yancha time! I was sent three samples of their tea and was torn as to which one to review first, I decided to go with the Shui Xian because it was a classic favorite of mine. The name Shui Xian (or Shui Hsien) translates to Water Spirit or Water Narcissus, there is some debate as to it being a reference to a water flower or an actual water spirit, I find this immensely intriguing, because language is a fascinating thing. According to the website, this Yancha (or Rock Tea) is a more lightly roasted Yancha, so good news for you who love the less char heavy Wuyi Oolongs. The aroma is something else, I let out a maniacal giggle while sniffing it because I LOVE the smell of Shui Xian!! There are notes of wet slate, sweet almost creamy molasses and caramel, fruity tobacco, a slight dry leaf pile, and a finish of char and wood smoke. This is, in my humble opinion, a perfect Shui Xian, balancing the aroma of sweet and fruity, woody and char, and mineral notes perfectly.
I brewed this the way I usually brew my Yancha, in my Yixing pot, using a lot of leaves and a short steeps using water just off the boil. It makes for an intense experience, but it is how I like my Yancha. The aroma of the now soggy leaves is intense, strong notes of char and smoke with an accompaniment of mineral and tobacco, with a lingering sweet molasses and slightly fruity finish. The liquid is a heady dance of char, tobacco, and mineral with a sweet cherry finish. I love, absolutely love those notes. It might be why Shui Xian is my go-to Yancha.
And speaking of it being my go-to Yancha, I do love the other ones, but they are like treats, Shui Xian I could drink all the time, in my mind it will always be the comfort food of the Rock Teas. The first thing that really struck me about this tea is how heavenly thick the mouthfeel is, definitely a tea that fits the term soup very well. It starts out with a strong mineral note, like spring water on wet slate, or limestone, because licking rocks is awesome. This moves to sweet molasses and cherry, this then transitions to tobacco and char. The aftertaste is dried cherry and it lingers for a while, eventually changing to delicate floral much later, the aftertaste seems to last for an eternity.
Second steeping time! The aroma blends mineral and cherry notes with delicate char and tobacco, very sweet this time around. The taste reflects the aroma, with a similar very thick mouthfeel that fades to a slight sharpness at the finish. The taste is creamier and sweeter, there are still notes of char and mineral, but that is mostly at the finish. Notes of cherry and molasses dance with delicate cocoa and even a hint of hyacinth at the midtaste.
Third and final steeping, Yancha, at least when it is brewed the way I do it, tends to die by the third or fourth steep, and I once read that is the mark of a good Yancha, really intense earlier steeps and not a tea that lasts. The aroma of this steep is very mineral and delicately sweet cherry, with a slight finish of char. The taste is delightfully mellow, a mildly creamy mouthfeel with notes of cherry and almost entirely mineral notes from start to finish with the cherry dancing around. I greatly enjoyed this tea, it got me pleasantly tea drunk (kinda after the first steep, it is intense) and is a super top notch example of how wonderful Shui Xian can be.