Prepared in my Jian Shui gaiwan, and served in my porcelain tea cup via my glass cha hai. Filtered Santa Monica municipal water just off the boil throughout.
Lasts maybe 6 – 8 infusions brewed gong fu style:
Rust liquor; dense aroma suggesting charcoal-baked Murasaki sweet potato, and a touch of burnt toast if pushed. Very slight floral/vegetal notes emerge in later infusions as the core yam notes soften; sweet, rich, malty palate entry with hints of chestnut and longan leading into a medium-dry, lightly earthy finish with a whisper of smoke; smooth, medium body with hints of starch more than cream.
While the processing doesn’t taste “artificial,” it is difficult to believe this aroma/flavor was achieved without any additives to the tea given how prominent the “sweet potato” notes are from the aroma of the dry leaf on through multiple infusions in the cup. While lacking the chocolate notes I sometimes get from Zheng Shan Xiao Zhong, this remains an indulgent, almost dessert-oriented tea.
