I almost bought this tea when I was placing my most recent What-Cha order, so I was happy to see it included as a free sample. Guizhou is a region I haven’t come across often in my extensive online window shopping; in fact, I think only What-Cha and maybe Camellia Sinensis stock teas from this terroir. I steeped 6 g of leaf in a 120 ml teapot at 200F for 7, 10, 12, 16, 20, 25, 30, 40, 50, 60, 90, 120, and 240 seconds.
The dry aroma is of brown sugar, stewed plums, and wood. The first steep is sticky and sweet with notes of plum, citrus, apricot, brown sugar, tannin, wood, and a bit of malt. It’s a mild tea that nonetheless has a tannic bite. The citrus (candied orange) and stonefruit (nectarine?) get more prominent in the next couple steeps, as does the brown sugar. The fourth steep tastes faintly of stewed greens and is pretty drying, though it still has nice apricot and plum notes. Though the fruity notes persist over the next few rounds, malt, cooked greens, tannins, and wood come to the forefront.
If I had to rate this tea on the first five or so steeps, it would be in the nineties, but the increasing dryness and tannins in the later part of the session lose it some marks. Still, there’s a lot to like, especially if you enjoy citrus and stonefruit, which I very much do.
Flavors: Apricot, Brown Sugar, Citrus, Drying, Malt, Orange, Plum, Stonefruit, Tannin, Vegetal, Wood