From a Steepster Select box I obtained around a year ago.
Brewed semi-Western style with a gongfu glass tea pot. Steeping times: 20 seconds, 40, 60, 120.
The session begins with a complex and strange savory aroma. The most savory I have thus far experienced. The dry leaf smells of cloves, a number of other blended spices, and oregano. Spiced brownies and cinnamon initially arise from the wet leaf, then red meats on which black pepper is sprinkled, then broth.
The liquor is very beautiful against a porcelain white cup. Clear amber. I haven’t had a visual pleasure of a tea’s liquor in a while. It has a smooth texture and full body. The first and second infusions are malty, chocolately, and a little peppery. There is an aftertaste of chocolate mousse with a little more than a touch of dark rum. The third infusion is SWEET POTATOES. Sweet potatoes return in the fourth infusion, which also has notes of cedar and malt.
Comforting and mellowing throughout the session. At the end, I felt a little tea tipsy. Reminiscent of early autumn. I enjoyed this through and through. It made a good first experience with a Taiwanese black tea. (Hence no recommendation in spite of my being in favor for its being).
