I have liked the autumn Mengku teas from YS so far and this one confirms the pattern. It is processed a little more on the greener side than I am used to with autumn teas.
Initially the aroma is not particularly strong, but after the rinse there are notes of cabbage, high mountain forest, and chanterelle mushrooms. In the empty cup I can also smell beeswax and chrysanthemum.
The rinse is yeasty, floral and mineral. Floral notes only intensify from then on. First proper infusion is also somewhat bitter, herbaceous and metallic. There is a distinct yellow bell pepper flavour. The aftertaste is cooling and pungent with hints of clover leaf and candies.
Second infusion is then more astringent, savoury and sour with a noticeable umami. Flavours of goat cheese and dried limes is what I have noted down. Later steeps then also bring additional flavours – Angostura bitters and roasted lemon peel. The tea liquor is generally medium bodied with a slick and slightly chalky mouthfeel.
Flavors: Astringent, Bell Pepper, Bitter, Candy, Chrysanthemum, Dried Fruit, Floral, Herbaceous, Honey, Lemon, Lemon Zest, Lime, Metallic, Mineral, Mushrooms, Plants, Pleasantly Sour, Umami, Vegetables, Yeasty