Interesting. This time I decided to test the limits I can push the leaves to. Somewhere around 10th brewing now and I register something not unlike Hypericum’s extract. it seems like this taste only becomes noticeable at later brewings and to feel it you need to taste the liquid with the very back of your mouth, almost at the throat.
2011 Spring Ban Yan Wuyi Medium-Roasted Da Hong Pao Rock Tea
Da Hong Pao oolong tea is famous for its unique floral fragrance and specially Wuyi rock tea taste and fragrance. All Wuyi rock Oolong tea has its unique rock tea taste and fragrance, which the other Oolong teas do not possess the characteristics. The rock tea taste and fragrance can be described in the four aspects: aroma, cleanness, sweetness and animation.
Unlike Tie Guan Yin, which focus on the high fragrance, Wuyi rock tea concentrates on the taste. Its fragrance is deep and heave one, which can feel after drinking the tea soup.
Though our this tea is from Ban Yan areas, its rock fragrance and taste is still quite strong, and highlights with fresh, soft tea soup, clean flower aroma and strong sweetness.
All of our Wuyi rock tea is baked extremely slowly by charcoal, and only arrive in the market in August of every year. So the new Wuyi rock tea still has a little bit charcoal feeling in taste. As the tea breathe under the air, the charcoal aroma will disappear slowly and the tea’s original taste and aroma will come out.
All of medium to high-roasted Wuyi rock tea can be stored for over 2-3 years.
Harvest time: 2011 Spring
Picking standard: one bud with two leaves
Shape: tight bar shaped tea leaves
Dried tea color: bloom dark brown color
Aroma: natural and fresh unique ripe fruit fragrance
Tea soup color: bright golden yellow
Taste: freshness, softness, mellow, thickness, unique flower taste with long-lasting sweetness