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82/100
4g in Gaiwan.

Dry leaf: Dark brown. Med/high compression. No aroma. Square shaped.
Wet leaf: Bird cage/chicken hut old aroma; creamy.

Summary: An interesting aged tea that shows how the development of flavour can distinguish it from other teas that show that raw beetroot flavour.

5s – Light/medium. Lightly earthy. Not particularly flat; it has some roundness in the earthiness.
10s – Medium brown. No bitterness; no astringency. A buttery taste accompanies the still mild earth. Liquor has a grainy texture, which may be the specs of tea leaves.
15s – Med brown. More earthy/soiliness. Very mild with nothing standing out. Finish is subtly sweet; body is soft.
20s – Med brown. Ah that’s better. Raw beetroot has appeared in the finish, which is bright but subtle. A swill around the mouth reveals mild earthiness and mild raw beetroot. The finish at the last sip is spritely; it is slowly gaining pace.
25s – Darker med brown. Much brighter raw beetroot; mild earthy in background. The buttery base sits on the front of the tongue, while the raw beetroot shifts towards the back of the throat in a fashion likened to liquid man T-1000 on Terminator 2 passing smoothly through the bars. Raw beetroot is left in the mouth.
30s – Med brown. Buttery base on the front of the tongue; bird cage has joined the beetroot on the finish. This is interesting: the tone of the raw beetroot has dropped and merged with the bird cage.
35s – Med brown. Grainy thickness. Very smooth; raw beetroot shines again.
40s – Darker med brown. It has some thickness. It is very enjoyable. It is mature in it’s form: it is smooth and has not rough edges. More the bird cage; the raw beetroot has softened.
60s – Med brown. Streams of raw beetroot flavour rise to brightness, then sparkle in the finish. Bird cage can still be found.
3 minutes – Med brown. Soil; buttery; bird cage.