7g used.
The dry leaf has medium/high compression. The aroma is dust. It looks dark and has been humid stored. There are hints of White2Tea 90’s Hong Storage, but without the lively raw beetroot.
The wet leaf has warm pastry, some soil, similar to by Hebden Tea’s Pu Erh Brick Aged Green Tea 1991, but without the sweet uncooked pastry. There is a bit of dark fruit.
5s – Liquor is light brown; this is wet stored, but how wet stored? Let’s find out. Flavour is not complex; there is no concentrated herbyness here. Currently, it is mild; a mild version of the Hebden Tea mentioned above, without the grease. Light pastry; light soil.
10s – Liquor is much darker – a darkish brown. Flavour is stronger: the soil is more prominent; it has more body. This tea is not particularly interesting at the moment.
15s – Liquor darker again: becoming dark brown. The flavour is now concentrated; there is some astringency. It is bolder, but has a sweet, raw beetroot flavour in the swallow. Have I just brewed the storage influence out and now getting to the tea?
20s – Liquor is reddish brown. Flavour is settling down: raw beetroot meets a lot of heat and loses some sharpness.
25s – Liquor is lighter reddish brown. Raw beetroot, soil, lively; there is dried chilli spice. It is described as being spicy. This can be felt at the back of the roof of the mouth. The warm pastry has gone, and that’s a good thing.
35s – Liquor is a darker reddish brown. The smoothness has gone; it’s now a little astringent, soily, and a bit dry.
~1 minute – Browny red. Boldness is going, leaving raw beetroot and spiciness.
