Another sample (Thanks Sanne!)
Steeped leaves smell to me like bai hao/Dongfang meiren/OB (A favourite along with with various dan cong, so scores will be skewed in its favour, haha). Liquor smell similar, but with something darker running through it.
Obvious Cicada’s trademark has been left, that lovely thick ‘honey’ swish with ‘cinnamon’ aroma, wood & so subtle menthol something-or-other. But darker, more dark treacle than light honey? A slightly bitter/dry aftertaste, but oh so worth it for the initial complexity. subsequent steeps trail off. Next time I will try western style, as I sometimes prefer a big cup that changes. (I also like a big gulp with my eyes closed when the tea is complex like this)
A quick check on the website, and yes, wild tea, left to its own devices and harvested after Jacobiasca formosana has had their share. I had always thought ‘wild’ tea would somehow be inferior to other tea. Oh how wrong I was.
I must say there is a slight lip-chapping bitterness going on. But I did hit it with the recommended 100c, I think slightly off the boil and longer steep might do it for me.
this one gets a win.
Flavors: Astringent, Bitter, Cinnamon, Dark Wood, Honey, Menthol, Molasses, Spices
