This was a generous sample from TeaVivre. Thank you so much!
Hmmm…I may have gone too long on the steep time, because this had a touch of astringence to it. And that was only at 2 minutes! I did use 4.5 grams of leaf for 500 ml. of water, though, so maybe that might be part of it…
The smell of this was slightly smoky, which I’m coming to realize is a general characteristic of Fujian teas. It wasn’t ash tray smoky, luckily, so I didn’t feel too apprehensive about trying it. Especially because of an underlying starchy/malty note that adds some extra (and very pleasant) complexity.
The taste is…raisins. Rather, the taste plus astringence equals raisins. Kind of fruity and dry but also that vague sulphur-y flavor which I think is what that smoky smell turned into. Interestingly, even though it’s dry it also has a thick texture that coats the mouth – this is quite the maze of contradictions!
I wonder if this is related to the Tan Yang Angrboda loves so dearly? It’s just that she described that tea pretty much how I think this one tastes. They are from the same province, so I suppose it’s possible.
Anyway, I’m going to try a little less leaf or a little less steeping time or some combination of the two the next time I brew this – I’m curious to see what will happen. Tonight’s preparation yielded a good tea, but I’m pretty sure I didn’t get everything out of it that I could have.
I will say that it definitely has a TON of character and it’s a shame human error had to go and get in the way. :( Oh, well – at least there can be a next time!