I got this with my Black Friday shipment, and I finally had time to try it out today.
I opened the smaple bag, and I could already tell that it was going to be good. IT had a very satisfying roasted smell, reminding me a bit of vanilla which, while a bit weird, is actually lovely. The flavor of the tea wsa just perfect: It is an amazing example of a Wuyi yancha. The delightful sweet-yet-roasted vanilla of the aroma is also a major part of the flavor, with a nice smooth mouthfeel that transitions into the characteristic yancha mineal aftertaste. It’s a bit early to be talking about the subtler flavors, since they are fairly indistinct, but this tea has a lot of promise for development. Oh yeah, I steepd this for 15 seconds.
The second cup was steeped for about 10 seconds, but was actually less interesting than I expected. I thoguht that the flavors would develop a bit faster, but this was pretty much the same as the first cup, except it was smoother. Actually, smoother isn;t the right word, it’s more like it’s a more refined taste, but the point is that it hasn’t developed as much as I expected. The tea still is very complex, so I’m not too disappointed, and I can’t wait to see what comes next.
Third cup, 15 seconds. This is it, the legendary third cup, the one that is usually the best. It lives up to the hype. The flavor has made a small yet importnat transition from smooth to creamy, yet still makes the transition into mineral-smooth for the aftertaste. The vanilla is tempered by the beginings of spice, and something sweet as well. Right now, this tea has acheived perfect balance. Of course, I’m not realy sure where the flavor will go next, since this is just so much different than my other Shui Xian, which leaves me very excited to see what comes next.
Music of the Day – Cello Sonata in A minor by Edvard Grieg, performed by Martha Argerich and Mischa Maisky.
Whenever Argerich and Maisky play together, you can always expect an expressive and riveting performance, and thisvideo doesn’t disappoint.