21 Tasting Notes

Very enticing sweet aroma from the dry leaves; it’s loosely compressed so I carefully break it apart to fit a ~160ml glazed teapot. It’s actually the second time I brew this tea, last time I dropped and shattered the gaiwan on first steep, so I’m using something with a handle today, just in case the tea is cursed.

Quick rinse, roast/charcoal dominates the wet leaf aroma; let it rest for about 5 minutes and the aroma settles at floral/orchid-ish with the roast clearly evident but not as dominating.

First brew at ~95C for ~20s. Immediate wet leaf aroma is charcoal, but returns to the sweet floral/orchid notes quickly. The liqour is nice and and clear orange/brown, leaving a tiny bit of charcoal in the strainer. It has a thick, full body, buttery consistency that covers the mouth and throat immediately. Slight astringency on the tip of the tongue, with long-lasting citrus-y/floral aftertaste.

A few steeps in, the tea is more balanced with the roast mellowing out slightly. I will be steeping this all evening by the looks of it. Recommended if you like (heavily) roasted teas; good leaf quality, good overall balance, good excellent longevity.

Flavors: Char, Citrus, Floral, Orange, Orchid

205 °F / 96 °C 0 min, 15 sec 10 g 5 OZ / 160 ML

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I add things to the cupboard as I come by them, you know, when cleaning the car, or under the bed…


Opposite of China.. :/

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