Free sample obtained from an order.
Performed a gongfu session with a porcelain gaiwan. Followed the website’s steeping instructions: flash rinse, 10 sec, 10, 15, 20, 25, 35, 90.
Gorgeous leaf. Picture says it all!
The dry leaf aroma has a note of sweet potato initially, then I start to smell chocolate sprinkles and milk chocolate bar after a little time. After I let the leaf sit in the heated bowl, spices appear: clove, nutmeg, cinnamon. Sweet potato is stronger in the wet leaf aroma, which also produces a malty note.
The liquor has a golden orange color, and is medium-bodied and nicely clean in appearance and feel. The texture starts of as creamy and then becomes silky later in the session. The first infusion is rather light in flavor – I would start with 15 seconds. The second infusion is much more flavorful,packing a punch compared to the first (seems like it oversteeped). I taste notes of malt and burned sweet potato. Following the third infusion, the burned taste disappears , and the liquor mostly tastes of sweet potato and malt with a hint of fruitiness. There is no aftertaste, but the sixth and seventh infusions have a slightly cooling effect on the tip of my tongue and the back of my throat. I can smell a lovely fragrance of longan from my empty cup.
Nothing about the taste stuck out to me…though this is very good quality and the price is a bargain. I can see this Fujian hongcha being a welcoming breakfast tea all year round. But today it offers a nice, comforting feeling during an overcast, cool autumn day.
(lol this is why I have Steepster. I apparently reviewed this tea before, a couple years ago: https://steepster.com/KiwiDelight/posts/314758
Different harvest, different palate. I like coming back to the same tea after a time (not counting pu’erh because reasons).)