Backlog. A dear friend sent me hers and she was not as much as a big fan as I was. I looked at this tea and hesitated on buying it worrying that I’d only get a general char tasting Yan Cha with a hint of apple, but I got a SOLID quality yancha with a sweet and savory apple aftertaste. Almost buttery for me. If I were to guess, the base was probably a Shui Xian, but closer to a Dahongpao overall because of the fruity roast. It might border on the chocolate note for some, but otherwise it was a nice warm roast overall. I personally tasted the cherry bark and loved it, but not everyone will notice it.
The first three steeps were solid gong fu starting with 30 seconds, 55 sec, and a minute and half, then the later three steeps took 4-6 minutes. Going with the recommendation of 120 sec or 2 minutes, you get a better rounded cup Western.
I always recommend Andrew’s teas, and I personally recommend this one if you want a solid tasting Yancha or something with Dahongpao qualities, hence someone with intermediate tea experience might prefer it. My main criticism is that it is not too long lasting, but I was delighted with the apple that I could actually taste.
Flavors: Apple, Butter, Cherry Wood, Mineral, Roasted, Sweet