100

Typing note at the spot

This is currently my favorite black tea, head to head with delicious Dian Hong I tried recently. The only thing I don’t like about this one is that it’s pricey. That’s why I don’t drink it often and save it for some special occasions… not that much special though… you get the picture.

1st – 1m

Enjoying every precious sip of this orange-golden heaven. It reminds me of Bailin Gongfu, just like Tea Pantheon mentioned, but with additional lith smoky note and somewhat grainy texture without baked, sour-like finish that Bailin has. One can’t but notice a strong cocoa impression with molasses in background and nice puerh-y thickness.

2nd – 2m

Symphony continued. Tones have settled down a bit and I’m easily able to distinguish them apart, whereas in previous infusion I got a full-power punch. Palate seems to be coated with buttery bitter-cocoa impression lasting for a few minutes, without any evolution whatsoever.

3rd – 3m

A good deal of roasted notes has faded away, but for three minute steep this tea has a lot of character remained along with cocoa notes and grainy texture. My whole tongue has fell under tingling sensation right now with a light bite in throat that won’t let go. Amazing!

4th – 4m

I just realized that I haven’t paid much attention to the leaf and liquor. I think I’ll do that another time…

This infusion is actually SWEET with medium character and fading cocoa notes. Since this is my first time brewing it in gaiwan I think it’s still good for another one or two steeps until it gets into my ‘flat zone’. I’m getting more of coating on my palate than in previous infusions but this time tingling sensation spreads through out the entire mouth.

5th – 5m

Still sweet, almost identical to the previous infusion, light like a keemun. I can still sense some cocoa.

6th – 6m

I guess this will be the last infusion. It’s pretty much watered down with just a touch of sweetness but still present grainy texture and tingling sensation.

That’s it for this ‘at the spot’ note. I usually write down my notes and try to make some sense out of it later.

Preparation
195 °F / 90 °C

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Bio

I’m into loose leaf teas for few years now, and only one year into tea reviewing.

Location

Tuzla-Mostar, Bosnia and Herzegovina

Website

http://dobricajevi.blogspot.com/

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