Bouquet: Those dry and heated up leaves exhale a very distinct strong smokiness more than the Shiru – I would say above middle roasting. Very nice extremely mouthwatering texture with a dark ripe fruitiness of raisins, a tiny hint of plum and a kind of baked pickled version of cherries like within a pie or so. Major aspect definitely is the smokiness in combination with the very nice composed old red wine wood barrel flair. After it cooled down the fruity sweetness might get even stronger at your senses. In this case there is a certain blueberry gum fruitiness noticeable.
Liquor: The taste nearly hits similar spheres as the beautiful scent did. There is again this sour old dark ripe fruitiness of raisins and cherries plus a kind of vegetable echo of salad like spinach. The roasted woodsy layer is always a steady companion and also brings some chocolate hazelnut cream aspects with it. Ban Tian Yao is one of my favorite Wuyi Oolongs but also a sort of Yancha you can totally ruin if you’re not skilled but this farmer got the skills for sure! Always a certain type of salad spinach & lamb’s lettuce at the very echo’s end. Steeping 1-3 comes along with nearly the same full and strong profile – within the 4th and the following ones it’s turning more and more lighter – It not as “staying strong for long” like the Shiru did but this fellow doesn’t have to be! Within the 4th steeping it’s touching more the tender notes especially a full circled one of a wild blueberry bush = Berries + leaves + twigs! Really nice! Now within the aftertaste the chocolate aspect of dark chocolate is more within the center while the salad nearly vanished. Full power from 1-3rd infusion and good to go for around 5 in total! Very coating feel within your throat!
