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“1st impression: Roasted, caramel, grain, dried fruit. Not very sweet for a fu. Balanced woody, grainy profile. Tastes like tea, so some hong cha/black tea notes. Plenty of fungus, dark leaves. look...” Read full tasting note
Dark tea «Chalcopyrite» from Anhua (Yiyang County, Hunan Province), harvest 2015. The microbe Eurotium Cristatum or Jin Hua (Golden Flowers), extremely healthy, participates in the creation of this tea. Its colonies look like yellow grains scattered on the surface of the tea.
A 1000-gram briquette of medium density, easily exfoliates into large dark brown leaves with cuttings. The aroma is restrained, woody. The liquor is transparent, with a reddish-chestnut shade.
The bouquet of the brewed tea is mature, woody with notes of autumn leaves and baked fruits. The aroma is warm, woody with a fruity hint. The taste is mellow and smooth, sweetish, with delicate bitterness of dried berries and a refreshing finish.
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1st impression: Roasted, caramel, grain, dried fruit. Not very sweet for a fu. Balanced woody, grainy profile. Tastes like tea, so some hong cha/black tea notes. Plenty of fungus, dark leaves. look and taste roasted. This also have the beginnings of an aged aroma/taste.
Final impressions: Some mushroom, deep forest, and mineral flavors developed. This has definitely seen some humidity. If not in storage, in processing. It brews up dark, but thin. Bright minerals take over pretty quickly.
The more I drink Moychay teas, the more I’m getting a feel for their preferred profile. Every tea I’ve had from them leans woody, with a slight sourness on the finish. That may be from their storage. They profess to store their tea in around 50%rh and 20-30C with plenty of air flow. Pretty dry for these “born-wet” teas.
Flavors: Forest Floor, Grain, Mineral
