Moving through the teas I picked up yesterday.
3g, 60mL, 195F, flash rinse followed by 8 steeps at 10/15/20/25/30/40/50/60s.
The dry leaf smelled kind of light with notes of spinach, white floral, cream and sugarcane. The liquor started quite fragrant and was light- to medium-bodied with toasted rice, a brightness like citrus and some astringency. The second steep (lol I said belied – removed) suggested the flavors of the rest of the session with buttery toasted rice and corn, tartness, a slight metallic tone and a pretty strong aftertaste of buttery cooked peaches/apricots and generic sourness that lasts. Bottom of the cup scent of sugarcane. The astringency and tartness continued to grow to unenjoyable levels, so I cut it off after a 1-minute brew.
This was my first Mao Xie and could be my last but I’ll have no problem finishing the rest of the bag since it’s a small amount. I guess I’m just not too much a fan of rolled Chinese oolong, but somebody who appreciates their profile more than I do might also enjoy this one.