Spring, 2019; C. sinensis var. da yezhong; Fengqing, Lincang, Yunnan, elev. 1000+m; young buds to bud & one leaf, hand-picked, dianhong tea process; #TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá.

Infusion: 5-6g in 150ml for 10-20sec.@100deg. C (10 second steep with a 10-12 second pour.)

The dry buds have a bright, vibrant golden colour with dark brown to black tips and edging, smelling sweet, and robustly malty. When wet these fat buds take on a uniform brown colour and exude a light smokey, campfire aroma, with undertones of molasses, malt, and black peppercorns.

The liquor brews brassy golden to relish brown in colour and has a mildly spicy, nutty, malty aroma. In the mouth it is thick, viscous, creamy, and mild tingling on the tip of the tongue, leaving a salivating finish.

In the whole this tea exhibits flavour notes that are malty, honey-ish, mildly bitter and spicy, like long pepper and ginger, with a lingering sweet finish.

Sunshine in a cup! ☀️