90

It is immediately apparent, upon opening this package that all the teas I have been drinking labeled “wuyi” are basically da hong pao clippings too many generations removed to be sold under that name. The dry leaf smells and looks the same. The wet leaf smells and looks the same. Black strap, new leather, and the skins of oven roasted potatoes.

Steeping double gaiwan style with a generous leaf ratio and a quick rinse to hydrate the leaves and heat the items (it has felt cold/drafty in the house prior to sun-up around here even though it isn’t really anything like “cold” out, Houston walls just aren’t that insulated).

1st ~ A very light brew. Amber honey color. Mostly getting the new leather with just a slight hint of that sweet molases and toasted/roasted aroma.

2nd ~ A bit darker, and a bit bolder. The three primary profile elements are more balanced in this cup. I am always amazed at the complete lack of fruit or floral notes in this tea while at the same time having nothing in the way of earthy tones (wet stone, loam) either. This tea manages to be all roast and sweetness.

3rd ~ Now the roast/toast is becoming most dominant.

I’ll keep up the infusions with this one today, but I definitely want to try this tea Western style as well.

I really need to get four yixing – one for shu, one for sheng, one for oolong and one for Yunnan gold. I suspect this tea would really shine in a well seasoned yixing.

Preparation
205 °F / 96 °C 0 min, 15 sec

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I am rarely, if ever, active here. But I do return from time to time to talk about a very special tea I’ve come across.

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