I like that when you order samples from Teavivre they tend to give you two packets (separately sealed for freshness woot!), so you can brew gongfu and Western style, with significant time in between. Very cool. Going to try to hold off half of each type I ordered until my gaiwan from Verdant (! yippee) arrives at the end of the month.
This tea is so fragrant, smells like very sweet delicious sweet potato (cleanly so, like a steamed or boiled one, not a roasted, caramelized, or heavily spiced version) and just a little like bread/yeast , especially while brewing. This one’s also pretty in the cup, a very fine dark mahogany. There is a tinge of astringency, but the tea is sweet and “clean” enough tasting to make it bearable. This is yummy! I’m happy to find it’s not heavy or intensely rich like Laoshan Black; I don’t think I could devote myself to both, ha. It’s stronger, deep-darkier though than Honey Orchid or Mi Xian too (can you tell I’m trying to get my bearings with premium tea via plot point mapping dimensions?). I love that it’s not like any other tea I’ve tried so far, but at the same time very easy to drink.
Oooh, as it cools it deepens, and a slight, mysterious muskiness comes in. It also takes on a slightly bitter component, but somehow it’s not unpleasant. There’s some hay.
This may be the first tea I’ve had where the tannin and astringency build up doesn’t bother me somehow, because there’s also a velvetiness to go with it.
1st resteep per Teavivre’s instructions on the website yielded a darker, more opaque cup that is maltier, breadier, less sweet potato smelling than the first. Also a bit more bitter, but totally manageable.