Leaf: twisted dark leaf
Liquor: amber rose
Aroma: cookies from the oven are evident in the dry leaf, liquor aroma is sweet and light on the typical smokiness of the classic da hong pao
Palate: umami, peach and again without the expected smokiness. Sweeter as it cools, fresh melon. This is a neat, pleasant, dignified tea.
Notes: This is a purple varietal that's a naturally mutated offshoot from the classic Da Hong Pao varietal (Wu Yi varietal #303). It is a medium-leaf class of tea, not purely Assamica or Sinensis.
Origin: Wuyi Mountains, Xing Zhen, China
Quantity: 4g (1 large tsp) per cup
Steeping time: 3-4 minutes
Water temperature: 90C