The taste of a fresh fruit salad. Light with the aromas more noticable more in the mouth than the nose. Strawberry and peach sweetness. The mouthfeel of sweet cream. Even though the roast is minor compared to the roasted Bao Zhong I bought, I can definitely remember why I picked this one up as well.
Brewing this in Cha Xi for the early Autumn, sitting by the window with the pink and purple of the season’s last morning glories peeking in. Memories of distant sun-soaked Pinglin are coming out of the pot right along with the tea.
Sweet like green grass and honeydew. Gentle roast that joins “tea” to “melon” in my taste memory; it creates a texture and chewiness on the sides of the mouth. Golden-green color.
Second infusion is more rich and less sweet. Tending toward the sweetness of a good light ale.
I figured a bit longer in the pot would help to bring back the honeydew. The third infusion takes the sweetness and makes it into a bold statement rather than a gentle brush. Mouth-filling, it brings together the tastes of the previous two.
About 45 second to one minute infusions with a decent amount of leaves. Brewed in my Yixing pot from Maokong, Taiwan, reserved for light roast oolongs.