C. sinensis var. Dabai; high mountain tea, Fuding City, Fujian Province; Spring, 2017, bud & 1-2 leaves, shoumei, aged, 100g pressed tea cake; . #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

brown to black pressed dry leaves with a hint of faded sage green and silvery buds. The smell mildly aromatic with vague hints of cinnamon, and a suggestion of mint. The wet leaves retain their dry coloured have a rich, dank aroma, along with hints of dried raisins, and prunes.

3-4g of dried leaves were broken off the tea cake and infused in 150ml of water for 25-30sec@95deg. C. The brewed tea liquor is a pale brassy colour, with aromatic hints of sultanas, currants, and lychee. In the mouth it is creamy, moderately thick, milky, smooth, mildly spicy and stimulating with a mildly malty sweet, spicy, cinnamon, & nutmeg, slightly nutty taste, with an underlying, lingering minerality, and fresh finish.

I’ve drunk this tea before and found it most enjoyable. Afterwards I took one cake and broke it up into a ceramic tea caddy and let it age, air, gas off in the caddy. The prune-like character of the wet leaves was even stronger and sweetly richer. The first steep was longer to basically to open the leaves, Whilst I drank it, I didn’t focus on it. With subsequent infusions I had the opportunity to relax and enjoy the tea for what it is.