Sadly this tea is 1-2 years old and I believe it’s no longer in its prime. Still a very good tea but it’s time to finish it up (I have ~30g left).
6g in 150ml Chaozhou Hongni pot (which might explain why the aroma is more muted)
Wet leaf smells strongly sweet, fruit like grapes, honey peach and melon, florals, and a creamy fragrance that is not quite milk but maybe like a cantaloupe-flavoured soda / sugary milk drink?
1st infusion: 88˚C, 0:30
Liquor colour is almost white. Very light, not much flavour or sweetness coming through, slightly astringent. When cooled down it was significantly sweeter and balanced.
2nd infusion: 88˚C, 0:30
Slight grassiness and hay now. Also a bit of minerality like I imagine I’m drinking water from a sweet mountain spring. Sweet and long aftertaste on the tongue.
3rd infusion: 91˚C, 0:45
All that’s left is the florals, but damn they’re gorgeous. More astringency now, but it’s a lively dryness on the tongue, not unpleasant.
4th infusion: 95˚C, 1:00
Liquor is more a gorgeous pale gold colour now, but almost more white than yellow. Still lovely mouthfeel.
Flavors: Floral, Grass, Hay, Melon, Peach, White Grapes