The wet leaves opened with hot cotton, warm dryers and some bursts of intense ashy smoke. The first flavors rocked between cantaloupe and cooked strawberry and freshly smoked whitefish.
Middle steeps produced a light tartness in the vein of white cranberry flesh – but never intensely sour.
This yiwu proved dazzling in the finish, with a lovely, terse, complex bitterness holding long and giving herbal satisfaction. I enjoyed this tea’s understated, complex, and composed beauty. Wrapping up with fermented cocoa nib dryness in the throat, it was hard not to be impressed. This is my kind of sheng.
Full blog post: http://tea.theskua.com/?p=275