A crisp, sweet black. Flavors of pineapple and rose petals with an aftertaste of brown sugar that names it an Anhui tea. The liquor is brown-gold with a medium body. This is the last of my batch.
The second and third infusions held up quite well for the age of this tea. The third may have been the best at around 3.5 minutes. A rich chocolate flavor on the front of the tongue appeared out of nowhere to light up the finish.
Brewed in a small gaiwan.
Preparation
200 °F / 93 °C
2 min, 0 sec
