As I am writing this review I’m predicting that this is going to be a pretty detailed review of this tea since my palate and my nose is as clear as day. Watermelon, honeydew melon, roasted cashews, wood, coffee and licorice is what I’m getting from the dry leaf. The wet leaf has honey, cardamom, peachy and milky notes with hints of leather, flowers (orchid and lavender), vanilla and raspberry. The texture clear, quenching, mineral and quite smooth (for a dancong) with minimal astringency and quite a good sweetness on the back of my tongue. The tea has notes of biscuits, unripe banana, orchids and cinnamon and it retains hints of coffee and licorice and wood and it also has new hints of almond, black pepper, green vegetation and celery. The new hints that I’ve mention will show up as the steeps progresses and from the 5th steep it adopts the aroma of egg tart and apple pie.The taste is naturally sweet with a little bit of bitterness. This tea is from Bitterleaf Teas top shelf collection and it rightfully deserves a place on my top shelf. A very complex and very enjoyable tea. I used the Chaozhou gongfu tea method with a Chaozhou teapot to brew wonderful tea.
Flavors: Almond, Apple, Astringent, Banana, Biscuit, Bitter, Cardamom, Cashew, Cinnamon, Clear, Coffee, Cream, Custard, Egg, Fresh, Honey, Honey Dew, Lavender, Leather, Licorice Root, Melon, Milky, Mineral, Orchid, Orchids, Peach, Peppercorn, Raspberry, Roasted Nuts, Smooth, Sweet, Vanilla, Vegetal, Watermelon, Wood
That sounds like a tea thay is well worth the top shelf!