I can’t believe that I forgot about this tea, I’ve barely used any of it! Used a heaping teaspoon and a bit extra leaves in a gaiwan, steeped for 20 seconds with 190 degree water. As I was pouring the water over the leaves it started to fill the room with an amazing aroma that reminds me of when I used to go camping in Pennsylvania. The first sip of the tea starts with the a very mild, creamy smokiness that gradually transitions into raw sugar flavor. The mouth-feel also changes to the really fantastic mineral sensation that Wuyi teas are famous for, which was very pleasant. This is truly a rare find, and I can’t wait to see how it develops.
The second cup was preapred with 200 degree water and steeped for about 8 seconds. I was actually amazined, this time it tasted exactly like the subtle roast Zheng Shan Xaio Zhong I got from Verdant last year. That was an amazing tea, and for this to have ascended to that level put this the top 5 teas I’ve ever had. Wow. Anyway, the difference in taste is that this was a little darker, and there is more of the Wuyi flavor profile present. The tea is also sweeter and a bit less creamy, but everything fits together so well that talking about the individual flavors really doesn’t do the tea justice. I kinda wish I had another bag of this.
Flavors: Cream, Mineral, Pine
