An amazing yancha. I brewed this in a 100ml gaiwan using 11 grams of leaf. The first few flash infusions were strong, thick, and roasty but not bitter. Long lasting mineral after-taste. Later infusions are sweet and fruity. I got about 15 infusions out this tea tea yesterday. Continuing today. I am on #20. Five minute infusions are still bringing out lots of flavor.
2011 WuYi High Fired Old Bush ShuiXian
Oolong Tea by The Mandarin's Tea Room
This is our introduction to a classic high fired yancha. Like a grumpy older man who has been around town a few times and isn’t afraid to show its true nature. Produced from the same tea master as our 1960’s Wuyi ShuiXian, only 50 years younger. Harvest from old bushes in May.
Dry Leaf Aroma: Sweet and crisp, like cut hay hints as something deeper with layers of cardamom spice
Wet Leaf Aroma: Fresh baked baguette, the wet leaf yields to its spicier side but lightens up with a fresh tannin much like tart cranberries. The finish however, sticks to its spicier roots but ends on a softer note of charred oak barrel
Body: A floral, full bodied bourbon with a light syrup texture. One is reminded of bitter almonds and the tartness not unlike citrus zest. Later infusions reveal a savory notes of crushed grapes
Finish: Minty with a drying on the mouth creating a similar sensation to that of a brut champagne
Qi: Relaxing and warming, allows the drinker to reflect in a more meditative state
