Smelling warm, a bit woody and roasty with a lovely charcoal aroma, I tried this tea in a gaiwan, using 2g of tea. I rinsed the leaves and then covered them with 30ml of 80-degree Celsius water to start, increasing the amount of water as needed so the leaves would have ample room to open. The first infusion was 15 seconds, and gave a light, clear golden amber liquor. The flavour on this first infusion was already copious.

It begins warm and nutty, a less pronounced and more nuanced charcoal note, but becomes somehow cooling and for me at this tasting a bit sweat inducing, starting at the back of my neck. It tastes a more like a green oolong but still reminds me of a Wuyi Yancha. This is a very rich and complex tea and a delightful flavour experience. There’s a lovely consistency in the infusions with this tea. I added 10 seconds to each infusion and found that worked very well. By the 7th infusion I felt the mineral flavours were taking dominance and the rest of it was fading, so I made my 8th infusion the final one.

Flavors: Caramel, Mineral, Roasted, Sweet

180 °F / 82 °C 0 min, 15 sec 2 g 1 OZ / 30 ML

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