I’m a bit late getting into wuyis. It’s taken time to appreciate their subtleties, but YS sales made it easier for me economically to take advantage of their decent selection. This is the 3rd wuyi I’ve tried so far and I like it much.
The dried leaves have a deep, slightly sweetened mineral/autumn leaf and charcoal roast aroma. Their curly shapes remind me of crispy bacon strips. The tea liquor is a lovely Halloween-y orange (I don’t even like this holiday, but it’s always fun to be festive).
Among the first things I noticed were that the roasted flavors were beginning to wain and its subtleties were coming to the fore. There were pleasant notes of cherrywood, dried mint (the kind you get from celestial seasonings’ mint teas), classic wuyi mineral sweetness, caramelized brown sugar, and some dried fruit in the background which became more prominent on the 3rd and 4th steeps. Vibrations of the tea soup spread throughout my mouth and lingered for some time. I’m a happy man this morning.
I pushed the later steeps for 45 seconds to 1.5 mins each revealing more notes of brown sugar and mineral sweetness. These later steeps were felt particularly in the throat. It went for about 8 tasty steeps, but could have gone more had flash steeped the first 3. The cha qi is powerful and is causing a bit of a buzz.
