#TodaysTea – 2016; var. a blend of localized sub-species; Wuyishan Yanshang Tea Science Research Institute, Wuyishan, Nanping, Fujian; 2-3 leaves, hand roasted;

Infusion: 5g in 150ml for 1-2min.@90-95deg. C

Dry leaf aroma: smokey with a hint of chocolate;
Wet leaf aroma: smokey, spicy, vaguely acrid;
Liquor: brown to red color with a delicate peppery, spicy aroma;
Mouthfeel: syrupy, viscous, mild minty tingle, slightly tart/sour, with an astringent finish, and drying sensation on the tongue;
Taste: earthy, mineralish, smokey, vague cinnamon hints, lingering subtle, dark, floral (orchid?) hints in the finish;

Opinion: Best drunk together with good company and conversation. Its dark and rocky experience definitely makes it not a, “solo” tea.

This tea was the first release of an experimental, traditional tea roasting process, using a blend of cultivars. Developed by the Wuyishan Yanshang Tea Research Institute, in Wuyishan, by Tea Master Liu Guoying.

In online shops this is presently selling for 60-70rmb per 10g pkt, or approx. $1.00/g.