Received as a sample from the company.
Brewed in my porcelain Jingdezhen gaiwan with Los Angeles municipal tap water just off the boil throughout.
Gold tipped, twisted, wiry leaves.
No rinse, starting with a 30 second infusion: burnt umber/seal brown gradient in the cup; sweet potato, burdock, loam, and low vegetal notes in the nose; the flavors mirror and intensify the aromatic notes, adding to them a long finish suggesting roasted pecans, cocoa nibs, cassia, and autumn leaves. Fairly tannic but presenting as more minerality than bitterness. Lacks the sweetness and creamy malt notes of superior Dian Hong, but is pleasingly robust without being bracing.
Many subsequent infusions at 15 – 45 seconds preserve the same character, though the sweetness gives over more and more to a drab hint of cinnamon.
While more refined than many ripe pu-erh, it could serve a similar function as a counter-point to a meal.
