C. sinensis var. yashixiang; Pingkengtou, Fenghuang, Chaozhou, Guangdong, 950m; Spring, 2021, leaves only, hand picked and processed; #TodaysTea, #今天的茶, #JīnTiāndeChá , #Tea, #茶, #Chá.

The dry leaves are dark brown, long, and twisted.. They have a dry biscuit, honey suckle, mildly spicy and aromatic aroma.
The wet leaves are do not easily open up and have a dull, greenish colour. Their aroma suggests nutmeg, black pepper, ginger, nd cinnamon.

3.5g of dry leaves were infused in 150ml of water from 10-50sec.@90-100deg. C giving a brewed tea liquor that is brassy yellow in colour, with a delightful, aromatic honey scent. In the mouth it is creamy, luscious, tingling, sweet, and has a late, latent minerality whilst it tastes spicy, sweet, almost milky, with a stimulating fresh finish, and lingering retronasal honey biscuit aroma.