Having never tried this tea before, I went in with the assumption it was another black yunnan. I expected deep rich and malty; what I got was more like an wulong.
I’d been brewing this a lot at work, where we have a water filter and am now writing this note at home, where i have no filter. At work, found none of the deeper frequencies I’d associated with a Yunnan black, but rather more high-pitched mineral, plum and floral notes.
The sans-filter infusion is more caramelly, rounder and maltier
what’s really interesting are the later steeps, which bring out aromas and tastes of coriander seed and lemongrass.