#TodaysTea, #今天的茶 – Autumn, 2013; var. dabaihao; Guanyang, Taimushan, Fuding, Fujian; bud & 1-2 leaves, Weidao micro-fermentation, aged pressed cake; 900m.

Infusion: Percolator – 10g in 1L for 10min@100deg. C

Dry leaf aroma: spicy, must, long pepper, cinnamon, dried tangerine peel;
Wet leaf aroma: woodsy, fragrant, tangerine peel;
Liquor: deep red colour, with hints of tangerine, pepper, and caramel in the aroma;
Mouthfeel/Taste: creamy, sweet, light astringency, slight tart bitterness, lingering spicy tingling on the tip of the tongue;
Flavour: earthy, hints of tangerine peel and kumquat, with a sweet, cinnamon finish;

Opinion: “Chalk and Cheese!” This #OldWhiteTea is very different to its loose leaf cousin. Where is was like an explosion of Spring, this tea is full on Winter. Deep, complex, reserved. A very sedate, contemplative, tea.