Finally after having this tea around for a few weeks and a cold that I could not fully shake I am recovered, so it is safe to open up the really good stuff. I’m brewing this tea gongfu in my small dark Tieguanyin yixing pot in the manner that works for my teaware and water.
The first thing that sands out to me about this tea is smoothness of the dark roast with a bit of lingering sweetness. While I personally would no call it as being like cocoa or caramel, I can also reasonably see where they are coming from. Beyond that I am not sure what else there is to say as I am one that generally tries to focus upon enjoying the tea as compared to trying to analyze it which in my opinion takes away some of the enjoyment in the moment. My final verdict on this tea is clearly a very good quality dark roast Tieguanyin, which are sadly becoming more rare as time goes on.
