Gongfu Sipdown (1949)!
When I smelled the dry leaf, I knew immediately this was going to be a surprisingly fruity tea session from the sweet and pungent aroma of golden raisins that accompanied expected roasty mineral notes. Steeped up the liquor is thick and syrupy. The highlight of the session is strong brandied prune notes that punch through to the tip notes of most of the infusions, grounded by dark roasty notes of rye bread and toasted barley, chestnut, and charred herbs like sage and dill. Sometimes I catch oak on the nose, as I go in for a sip from my teacup. It’s so incredibly complex and intoxicating. Definitely a very, very special yancha!
Tea Photos: https://www.instagram.com/p/CkT5UzPOJ_q/
Song Pairing: https://www.youtube.com/watch?v=ZpiTm4LuT7E