I’ve yet to sample any Yancha or Taiwanese black teas, so I can’t honestly say I taste their influence, even if there are similarities in production between these styles and the tea presently under consideration.
Steeped 8 times without a wash, starting from 10 seconds, increasing the steep time by 10 seconds as needed to preserve the character/color.
There is a distinctive aroma to the dried leaves, floral with hints of honey and something akin to leather or wood – difficult to place.
Gamboge liquor, with the same distinctive floral aroma as the dried leaf, joined now by some delicate but bright stone-fruit notes (nectarine), and a somewhat earthy finish with hints of nettle. Not quite sweet, though rounded and mellow throughout. Fairly rich mouth-feel, though I wouldn’t say “thick.” Very low astringency, this would probably work if prepared western-style as well.
Caffeine sneaks up on you – a fairly speedy cup.
Unique, well crafted, reasonably priced, though I doubt I would re-buy.
