C. sinensis var. Assamica (Yunkeng Shihao); Lincang, Fengqing, Yunnan, 1600-1900m; Spring, 2019, mostly buds or bud & 1 leaf, fire baked. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

Large golden to dark brown elongated buds witan aroma like cherry and dark chocolate, malty, sweet;
The wet leaves are uniformly brown with a sweet, malty aroma, with hints of wild meadow honey;

3-4g of dry leaves were infused in 150ml of water for 20-30 sec.@90-100deg. C. The brewed tea liquor has a deep, rich, orange colour, with a soft, sweet pale malt extract aroma. In the mouth it is tingling, sweet, astringent, moderately thick in texture, and tastes like seville orange peel, and pale malt, vaguely nutty like brazil nuts, with a lingering tart, sweet finish.