A blend of C. sinensis “qidan” & other Wuyi cultivars; Tea Master Liu Guoying, Wuyishan Yanshang Tea Science Research Institute, Wuyishan, Nanping, Fujian, elev. unknown; Spring 2016, zhou kai mian – 3 slightly open leaves, charcoal roasted, traditional tea roasting process; #TodaysTea, #今天的茶, #JīnTiāndeChá#Tea, #茶, #Chá.

The dry leaves are dark brown and twisted, with a tobacco, and chocolate aroma. The wet leaves darken to a greenish black colour and exude a strong, smokey, spicy aroma with a hint of dark stone fruit and longan.

5g of dry leaves were infused in 150ml of water for 20-30sec.@100deg. C. The brewed tea liquor is a crystal clear, vibrant ochre colour with a glossy sheen, and has a subtle, woody, spicy, honey-sweet and chocolate-like scent.

It is syrupy, & viscous, and stimulating, in the mouth with a slightly tart/sour, and astringent finish, leaving a mouthwatering and drying sensation on the tongue. It tastes earthy, mineralish, and smokey, coupled with vague cinnamon and milk chocolate hints, and a lingering, subtle, floral orchid accent in the finish.