C. sinensis “unknown”; Wuyishan, Nanping, Fujian, 2000m; Spring, 2017, leaf only, heavy oxidation, oolong process. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

The dry leaves are long and twisted with a dark brown colour and the aroma is smokey, and slightly acrid, with a hint of tobacco. The wet leaves are equally dark brownish to black in colour with an ash, moderate charcoal, and wood smoke scent.

4g of dry leaf was infused in 120ml of water for 20-30 sec.@95-100deg.C., producing a brewed tea liquor that is a dark tan colour, with faint elusive scent.
In the mouth it is watery, thin, with a gradually thickening viscosity, and mild peppery presence, whilst the taste is mildly malty, and smoky, has a late lingering sweet aftertaste, followed by a mild retronasal floral note.