Drank this in very ideal conditions, my nose was actually working for once, and the sample had spent a few days in my new storage system. For fragrant teas one could get into the habit of priming them with a day or two in extra humidity before you plan to drink.
The leaf and soup both were bursting with that peaches and sandalwood smell. It’s a bright and summery tea, it has a little fruity tang, the liquor is pale gold, and the texture is endlessly thick and oily. It keeps the mouth smothered in oil for a long time. I don’t notice a strong huigan even at high temperatures, just memories of tartness. It also has astringency, I started the first few steeps at 90C and the balance was good at that temperature.
I sort of threw out sandalwood for the smell, it has a creamy and maybe dry incense-like smell. That and the fruit are very evenly melded together.
Later steeps get plenty of young sheng sweetness. At this point the sweetness also stays in the mouth longer. At the limits of the leaf I almost think I taste something that will one day develop into spice.
90C – 10s (rinse), 5s, 10s.
100C – 5s, 5s, 10s, 15s, 20s, 30s