The dry leaf smells exactly like chocolate chip cookies with a bit more malt, I let this tea sit for a few months to settle into itself before brewing, but I think it was one of the quicker to acclimate black teas I have tried.

I brewed up 6g in my 120ml gaiwan with 190F water, and the liquor brews into a delightful light brown color (almost with a hint of light green) that gets darker at each infusion. It smells heavily of malt and chocolate like a malted chocolate shake with a hint of the more plant like sugarcane. The taste is pleasantly balanced with an undercurrent of astringency that accentuates the sweetness and keeps it from being as one note. I get heavy malt and sugarcane with marshmallow and chocolate taking a step back but still very much there. The mouth feel is like drinking soup, much more reminiscent of a bud/tip heavy tea, or a good puer.

I get about 10 infusions out of every session with the second to last infusion at 200F and the last infusion at a rolling boil ( at my altitude `~2k meters water boils not much above 200F) The taste steadily moves into more malty flavors and picks up more astringency.

I am usually a big fan of black tea made from material traditionally used to make puer, and this tea is no exception. I find myself reaching for this tea every other day to start off my morning, and it pairs spectacularly well with my sourdough cinnamon rolls I have been perfecting lately. I’m almost out of my 100g, and this will be in my next YS order.

Flavors: Brown Sugar, Chocolate, Cookie, Honey, Malt, Marshmallow, Sugarcane

190 °F / 87 °C 0 min, 30 sec 6 g 4 OZ / 120 ML

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I am a trained Cicerone (Beer sommelier) attempting to transfer my palette and skills to the tea world.

I have been enjoying tea for well over a decade, and more recently have come across my true passion for tea. I love learning about the culture, history, production, cultivation, and most importantly enjoyment of the beverage itself.

My favorite tea is black followed by sheng then oolong so far.

So far my favorite terroir is Jingmai with Yiwu a close second.



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