I hesitated when this one was initially released because “sourdough”=something probably heady and astringent or drying by dancong standards. I still wanted to try it though, and decided to take the sample. The Hu Zai duck was immense with crystalized minerals and sweet, ripe longan in a fruity and intensive liquor. This one, on the other hand, was a lot more toned down and creamy.
I should have expected that since Ba Xians usually are more mellowed out anyway. Brewing it up no rinse, the aroma was really nice and was on the milky floral spectrum, bordering between iris, maybe orchid, and lily. I poured a little sip after 20 ish seconds, and sugar floral cream was in my cup, no drying qualities yet. After I settled for the full 2 minutes, the cup produced the sourdough buttery bread quality with only a hint astringency. I can kinda see graham cracker, but maybe in the bready aftertaste. The tannin pops through more too in a drying way.
It only lasted three next steeps, with the short ones being more floral and creamy, while the last longer one was thin, bready, tannic, and somewhat bitter. I like the Duck more, but I like this one is not as abrasive. I think this one is better gong fu based on this session. We’ll see what I get in the future. I like it and I’m going to rate it in the future.
Flavors: Bitter, Bread, Creamy, Drying, Floral, Graham Cracker, Milk, Orchid, Tannic, Yeast