This is an interesting ZSXZ, which reminds me quite a bit of Mi Lan Xiang black teas, just a touch less floral. It is still a bit too floral to drink in place of classic black teas, but it deserves recognition for being unique and delicious at the same time. It has a good longevity, I got 200ml/g fairly easily out of it. Generally, I prefer to use slightly higher temperatures around 94°C.
The aromas also remind me of wild lapsang or wild Taiwanese blacks. When dry, I can smell mostly flowers and stonefruits, further complemented by notes of cactus and pine wood in a preheated gaiwan. On the other hand, wet leaves possess aromas of malt, maple syrup, baked bread and the ammonia scent that we know and love.
First infusions starts the session with a very sweet taste of red apple and hints of florals. Later on, the taste profile gets quite mineral with a nice woody bitterness and notes of carrot and other root vegetables. I’d say the texture is medium thick for the most part and the mouthfeel silky, bubbly with a little bit of lightness to it. Among the flavours lingering on post hoc, I picked up on honey and burnt food ones as the most prominent.
Flavors: Bitter, Bread, Burnt Food, Cactus Flowers, Carrot, Eucalyptus, Floral, Flowers, Honey, Malt, Maple Syrup, Mineral, Pine, Red Apple, Stonefruit, Sweet, Wood
