I’ve had my fill of Wuyi black teas the past few weeks. The cool, rainy weather has me wanting to sip down my few Japanese teas.
Like Togo, no expectations here.
So what am I greeted with? A massive lilac and sweet pea bouquet, reminiscent of green baozhong oolong, but mixed with deep Assam malt. Intriguing! I notice nobody else has yet mentioned the florality of this tea. The medium body at first hits with a pungent tanginess and tannins then carries into mid-mouth flavors of iodine, wet dark wood, oak, buttery roasted nuts and a drop of dark dry red wine. The swallow presents with lilac mixed with a spicy feel and the umami of buttered popcorn. The lilac lingers for several minutes.
I prepared this 2019 harvest western style according to What-Cha’s parameters. The leaf is chopped and mixed with short lengths of stem. The large surface area created a very strong brew with a 3 minute steep. Second steep is mellower. I’m curious what less time would do, but I really love where this session sits. What a unique black tea. Thank you so much for sharing, Martin :)
Song pairing: Failure — The Nurse Who Loved Me
Flavors: Butter, Dark Bittersweet, Dark Wood, Floral, Flowers, Iodine, Malt, Oak wood, Popcorn, Red Wine, Roasted nuts, Spicy, Tangy, Tannin, Umami, Wet wood