A heavily oxidized tea and the dried form consists of long twisted, dark strips with a nice roasted, chocolate, maybe some nuts aroma. The wet leaves are a dark green and the liquor is a medium dark amber. It’s a smooth, full-bodied cup of tea with a dark chocolate malt taste without the bitterness, very light mineral feel compared to others, fruity but I can’t place it this time around (surprise surprise lol :P). Subtle sweet due to the dried fruit, not sugary. It leaves a pleasant coat on my tongue, with a long lasting finish of rich roast.
Yixing teapot, 5g, 140ml, 212°F, rinse, 9 steeps, 25s, 35s, 45s, 55s, 1m5s, 1m15s, 1m25s, 1m35s, 1m45s
Note: Next time I’ll have to add more if I’m going to use this Yixing pot. I feel like I got a bit of a watered down version and the way I prepared it probably didn’t do this rich tea justice.
Flavors: Dark Chocolate, Floral, Fruity, Malt, Roast Nuts, Roasted
