1 Tasting Note
Brewing method: 150ml porcelain gaiwan.
Dry tea visual: loosely rolled small balls, green/brown. Faint sheen on leaves.
Initial aroma: malt and floral notes. Roasted nuts.
1st steep: 86C/2min — deep amber/chestnut color but clear. lightly floral nose. pronounced notes of roasted malt fall away to a barley and finish with a faint sweetness in the throat.
Tea agony: very small leaf sets. a few loose stems.
2nd steep: 72C/2.5min — deep amber/chestnut color but still clear. pronounced floral nose. floral notes with light malt backend. increasing sweetness on the finish. warming.
3rd steep: 76C/2min — light amber. light floral notes and stonefruit tones emerging. roasted notes sharply decreasing. growing sweetness in throat. drying in the palate and mouth now.
Flavors: Floral, Malt, Roasted, Stonefruit