In comparison to the 2016 harvest I had earlier this week, the 2017 is more of a high-end daily drinker as opposed to a real treat. It manages to be both bold and light yet not so complex that it commands all my attention. The flavor profile is exemplary of Old Ways Tea’s Wuyi black teas. It is very similar to the 2016 though more rounded and less active in the mouth. It smells and tastes a lot like a sunflower seed dark bread. Quite sunflower-wildflower-rose floral, malty, leathery, fruity. There seems to be less of an old-growth depth and the baking spice and cream notes are not as apparent, briefly experienced early on in the back of the mouth. It evokes a feeling of a cool, damp meadow in full bloom, surrounded by berries, rather than an old-growth cedar forest. It’s still a wonderful tea and I’m sad to see it go.
Flavors: Apricot, Baked Bread, Blackberry, Blueberry, Brown Sugar, Cinnamon, Cream, Floral, Flowers, Fruity, Leather, Lemon, Lychee, Malt, Nutmeg, Nutty, Orange, Rose, Tangy, Tobacco