1 tsp/2.5g (half the 5g sample) of leaf, 96 deg C water (just under boiling)
steep 1: 250 mL, 45 seconds
Medium amber colour, smells of malt, roasted chestnuts, raw cocoa
Tastes of very high grade black tea, sweet and thick mouth feel, flavours of buckwheat, cocoa, minerals
steep 1: 250 mL, 2 minutes
Slightly darker brew, stronger scent (smells of musty cocoa in a grandmother’s baking cupboard)
Flavour is similar but less reminescent of cocoa and more of a mineral (but not metallic) flavour, ground oats, roasted chestnuts
steep 3: 250 mL, 1 minute
The description of this tea lists it as savoury (steamed buns), spicy (ginger), and floral (vanilla, amaretto). I definitely see the amaretto connection, but wouldn’t describe the other tastes as accurate. It kind of has the mineral flavour of char, but it isn’t smokey (more like roasted). I find it difficult to describe the flavour without saying it tastes like a Wuyi black.
Steep 4: 250 mL, 1 minute
Amaretto, nutty, almond, toasted barley, bittersweet cocoa
Steep 5, 6, and 7: 150 mL, 2 minute
Nothing is really changing now. It’s a nice tea, but is best described as tasting like every other Wuyi black I’ve ever tasted. Later steeps are not as flavourful as the first few, but the prominent flavour changes.
Flavors: Almond, Char, Chestnut, Cocoa, Dark Bittersweet, Mineral, Oats, Roasted Barley, Roasted Nuts, Sweet
