83

The first infusion is of really unusual colour, something between light orange, beige and brown which I associate with some lighter infusions of other hei cha. The smell of wet leaves is also unusual: dry and ripe fruit, wet wood and nuts all at once. The first infusions are nice, fruity, mellow, with almost no astringency and no smoke. The tea gets stronger, somewhat bitter-sweet, but none of it is really intense, it has a nice balance of tastes. The huigan is really impressive. It leaves a typical taste of walnuts on the tongue.
To read the whole review see my blog:
http://teadropping.blogspot.com/2011/10/2005-jinzhen-bulang-wild-tea-bing.html?spref=fb

Preparation
195 °F / 90 °C 0 min, 15 sec

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