First impressions – toned down apricot sheng smell on both the dry and wet leaf. There are some large intact leaves on the top of the cake but the inside looks to be mostly chop. The gaiwan lid smells herbaceous in a way that reminds me of cannabis smoke.

Steep one is light but sweet and some of that herby smoke is present in the soup. Unsurprisingly, there’s some significant char in the bottom of my cup. There’s a pleasant bitterness and a lasting apricot aftertaste.

As I continue to steep this tea, the liquor moves to a deep orange color. It’s gaining some strength as well as astringency and I notice a hint of sourness on the sides of my tongue.

Nearing the 1 minute mark, this tea has remained pretty static. It’s nice and easy to drink but not very interesting or complex. Which, really, is totally fine for huang pian. It’s generally not meant to stand alone. It’s an interesting cake from an education standpoint, which is what this basics set set is all about.

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 80 ML

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