6 Tasting Notes
The sweet acid aroma of dry leaves reminded me apricots and wild flowers honey. Very elegantly twisted brown ang gold leaves and buds. The wood aroma and taste are present on the liquor, as well as some cacao hint (very dark chocolate 80+%). I perceived a pleasant freshness that takes all your mouth, even being a robust and full of body malty tea. Almost imperceptible bitterness after several cups, with the chocolate aroma present to the last sip.
Preparation
The aroma of the dried leaves is very characteristic but with an elegant smoothness, with precision. It is possible to distinguish the pleasant pine aroma and nuances without the smoke taking over your sense of smell.
The seasoned flavor, at the same time refreshing, takes over the palate, with a mineral hint.
Preparation
Growing in high mountains and rich soil, this Minnan Narcissus dry leaves gave me a light white chocolate aroma.
After brewed, a soft smoky and floral. I don’t have any organoleptic from Narcissus but seemed pleasant rather than a striking presence. A little astringent after a few golden liquor cups, with a fresh woodsy aftertaste.
Preparation
Dry leaves have a sweet aroma, slightly roasted. Wet leaves have a complex aroma going from a mix of light orchid, wet wood and fresh sage.
Liquor brings up the roasting taste with the final orchid refreshing, somehow sweet but with a very mineral aftertaste.
Preparation
A flower scent, beautifully arranged shades of brownish gold and almost completely dark leaves twisted as expected.
The first steeping gives a honeysuckle perfume, followed by a final cedar.
When brewed and sipped, on top of the honeysuckle, brown sugar and malt will be present in your mouth. The final cedar and the characteristics of a superior black tea will be lingering for a while. Low bitterness and astringency, when brewed under 10 seconds.
It was indeed a great experience.
