Generous sample kindly provided by the proprietor. ~25g yields about two lengthy sessions.
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.
5 flash infusions: Butterscotch liquor; stone fruit, figs, wood, honey, and yam are all hinted at, but the aromatic sum, which amplifies the scent of the dry leaf, is something more concrete and distinctive even if I can’t name it; sweet palate entry, creamy with hints of licorice, leading into a faintly spicy/woody finish suggesting pink peppercorn; slippery, almost thick mouth-feel with low tannins and bitterness.
Well crafted, subtly unique red tea with impressive longevity (I expect to get another 5 infusions out of this session when I return to it tomorrow morning), although the nectar-like sweetness makes me prefer this as a dessert tea rather than a daily drinker.
