Brewed in a 110ml sheng seasoned yixing at 205F. I cracked the ball in half with my puerh pick as I prefer leaves to open faster during the wash.
Rinsed 20s – rinse was medium-light
First few steeps are a bit strong, I kept brew times under 15s to avoid astringency, although I was not always successful – the astringency was not too intense though. Liquor color is generally yellow to gold. Flavor has a strong mocha note. The smoke is nice, not too intense but blended nicely with the sheng, which is a nice contrast to some of the over cmoked teas like fire bat and pyrolad. Flavor is more roasty than smokey. In the background is a floral-sweet sheng blend. It’s nice, not necessarily mind blowing, but it does have a unique character
Later steeps lighten up, astringency mostly gone. The roast notes mellow out quite a bit, leaving msotly the sheng notes with the brightness tuned down into a warm sweet bouquet, I’d say.
I actually really enjoyed this. I’m considering getting a cake, but at $150 for a 200g cake, I have a serious second guess about it. It is quite unique though.
Flavors: Floral, Mocha, Roasty
