I jumped at the chance to leave work a bit early so quickly that I forgot to save my note for this. ::sighs:: I remember the experience, so I’ll just recall it as best I can.

The dry leaves have a mineral-y smell. Kind of like salt mixed with rocks. The moment the hot water hits them, I can smell how roasted these leaves are. The aroma of the medium dark liquor has a slight hint of sweetness that the leaves lack on their own, but it tastes just as roasted as the leaves smell. When I swallow, I get a sensation in my throat as if I’ve just swallowed something salty or otherwise mineral-y. The tea itself doesn’t taste salty, of course, and I don’t really get a mineral taste in my mouth, so I find it interesting how it manifests. I find the experience of this tea to be fairly stable through subsequent steeps—roasty, smooth, interesting mineral-y notes. I’m going to have to give myself some time to get more familiar with it and experience it over more steeps.

Flavors: Mineral, Roasted, Salt

Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

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I like tea, mostly unflavored. I drink all tea, with a preference for teas from China, Japan and Taiwan, with some exceptions.

I don’t rate until I have had a tea several times unless it makes a very strong, immediate impact.

I am hunting for the following:
w2t 1990s HK Style

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