The dry leaves have virtually no aroma. That’s interesting for a roasted tea. I’d expect there to be a nice roasty toasty aroma dry or wet. Wow, the brewed tea aroma is so unexpected! Again, I expected something roasted like houjicha. But instead I was greeted by a baked squash aroma! It really smells like freshly roasted vegetables. It smells like food! Not tea! Pumpkin. Yes, this tastes like baked pumpkin. There’s a tiny bit of saltiness too that reminds me of toasted pumpkin seeds.
The flavor deepens in the next infusions. It’s rich and malty, full-bodied with a round mouthfeel. I’m definitely getting the chocolate notes now and they’re only getting stronger. I brewed this in my gaiwan and didn’t strain the leaves with a strainer. I just used the gaiwan lid to keep the majority of the leaves out of the cups. I read somewhere on Verdant’s blog that not using an additional strainer can change the mouthfeel of the tea. So I decided to give it a try. Little bits of leaves do end up in each cup, but it’s not bothering me. I wonder if the sediment and leaf bits are steeping the tea longer or if they’re too small to make much of a difference.
This tea definitely benefits from lots of quick steeps. Infusing these leaves for even a few seconds too long can result in a bitter cup. I’m not very familiar with roasted oolongs, but this strikes me as more of a black tea than an oolong. Drinking this when it’s piping hot results in a very nice mouthfeel. It’s like that prickly sensation you feel when you first get into a hot car that’s been sitting in the sun for a few hours and the warmth of the air prickles as it rushes over your skin. I like the sensation and it lingers after the sip.
I think this is the first time I’ve detected a cherry note in a tea. This is really good! It reminds me of Laoshan Black. They’re quite similar teas. In fact, I wish I had some so I could do a side-by-side comparison. I think I like this more than Laoshan Black actually. This is truly chocolaty in a way that many unflavored teas claim to be but aren’t. I love this! Thank goodness I have one more sample. I’d be sad if this was my first and last cup. And let me say that these leaves go for a long, long time! I’m getting many more infusions than I usually do with any tea and they’re staying flavorful. After approximately 15+ infusions, I’ve lost count. These later cups are chocolate and caramel with a silky finish. I think the sandalwood is peaking out a bit more now too. Oooh, yes! This is my kind of tea!
Flavors: Butternut Squash, Caramel, Cherry, Chocolate, Malt, Pumpkin, Vegetables, Wood
