Very fine, delicate, wiry leaves.
Prepared in my Jian Shui gaiwan, and served in my porcelain tea cup via my glass cha hai. Filtered Santa Monica municipal water just off the boil throughout.
Deep bole liquor with copper highlights; faintly floral and flinty aroma; brisk palate entry with hints of raisin and smoke (or nearly-burnt toast); dry almost chalky finish; low, raw, dusty cocoa flavor lingers on, especially with longer steep times (e.g. starting with 40 seconds rather than 15-20).
Refined and potent (caffeine is very present) but this tea has a certain “arid” quality to it so it isn’t one I would turn to for comfort.
Preparation
Boiling
0 min, 30 sec
3 tsp
3 OZ / 100 ML
