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“Generous sample kindly provided by the proprietor. 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...” Read full tasting note
Sweet fruity body with chocolate notes would be overall description of another master piece from Zhan Laoshi who can always prove that red tea doesn’t have to be made from “fancy – tipsy” material if you can handle processing right! Unique technique of double roasting on low temperature gives tea “shai hong” characteristic and “gao xiang” notes same time.
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Lan Cang Ancient TeaGenerous sample kindly provided by the proprietor.
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.
Dry leaves resemble long slightly twisted black sticks with some spots of rust.
10 infusions ranging from 10 to 60 seconds.
Chestnut liquor; wet wood, river stones, and a hint of chocolate, walnut skin, and grain husk in the nose; smooth, creamy, and faintly nutty on the palate – long, increasingly cocoa and autumn-leaf-laden finish that takes ages to unfurl despite a persistent subtlety. Very low acidity/bitterness. Flavor/aroma drops off very slowly over the session. Consistent, gentle, and nearly delightful.
