Prepared in my Jian Shui gaiwan, and served in my porcelain tea cup via my glass cha hai. Filtered Santa Monica municipal water just off the boil throughout.
8 infusions from 10 to 60+ seconds. Sienna liquor with harvest gold highlights; gentle roast in the nose with hints of Japanese yam and barley; faint floral and mineral notes present a lingering chocolate-tinged sweetness. Moderately malty, but very little smoke on the palate. Finishes medium-dry with a distinctive nutty/grassy flavor I can’t quite put a name to (perhaps what others have referred to as “oaky”?). Longer infusions bring out more cocoa and darker toast flavors with a tiny bit of smoke in the finish.
Smooth, medium-light bodied, and surprisingly refreshing.
Closer to a good Keemun than a Lapsang Souchong, this is a unique and interesting Hong cha, well worth sampling.
