Breaking this out after about a year and a half in the “pumidor”. I remember this smelled nice and had a very light color to it.
I am back sometime later for a proper review.
First noticeable thing is this has become a bit more loose and easier to chip off. The color hasn’t seemed to vary that much on the dry leaf from what I remember.
I got about 10 grams off the brick to brew in the easy steeper that I have. I gave about a 10 second rinse due to the fact that bricks are more tightly pressed and take a bit longer for the water to get in there.
The rinse water actually looked a bit more amber than the green I recall. It is a 5 year old so it is still “teething and growing”.
I gave two 5 second steeps with about 5 ounces each. The brew is giving a scent of warm wet hay and a whisper of smoke. The tastes are of pine and some bitter that fades into a caramel touch of sweetness very quickly. A bit of astringency that leaves quickly. Swirling the tea in the mouth gives you that thick feel across the tongue.
A very nice brick from them and I think it is progressing along nicely.
Flavors: Bitter, Caramel, Pine, Smoke, Sweet
I like Douji :)
Does this have lapsang souchong pine smoke?
No LS smoke, just a bit from the kill green wok roasting is my assumption.