Spring, 2021; var. yashixiang; Pingkengtou, Fenghuang, Chaozhou, Guangdong; hand picked and processed, 950m; #TodaysTea, #今天的茶, #JīnTiāndeChá.
Infusion: 3.4g in 150ml for 50sec.@95deg. C

Dry Leaf Aroma: dry biscuit, honey suckle, mildly spicy and aromatic;
Wet Leaf Aroma: nutmeg, black pepper, ginger;
Liquor: brassy yellow with an aromatic honey scent;
Mouthfeel: creamy, luscious, tingling, sweet, and late, latent minerality;
Taste: spicy, sweet, almost milky, with a stimulating fresh finish, and lingering retronasal honey biscuit aroma;

Opinion: This Tea genuinely benefits from a longer Brew time to bring out its flavors and aromas. All scent is lost when brewer for less than 40-50seconds. Traditionally called “Duck Shit Tea,” the new formalized designation is “Honeysuckle Fragrance,” I have long enjoyed this tea type, and today’s tea is very good, elegant, and lingers long on the palate.

***Tea supplied by my friend, Huang Jiliu of Yinhai Tea Industry.