C. sinensis var. yashixiang; Chaozhou, Phoenix Mountain, Guangdong, 600m-1200m; Autumn, 2020, young leaf, semi-oxidized oolong. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.

The dry leaves are light brown to black coloured, twisted whole leaves with a mildly sharp, pungent aroma, suggestive of biscuit, raw milk, raisons, and dates. The wet leaves are green with a yellowish-brown tinge and have a spicy, milky aroma, suggestive of white pepper, pimento, and mac.

2.5g of dry leaves were infused in 100ml of water for 20-30sec.@90-5deg. C producing a brewed tea liquor that is a pale yellow- green colour, with a faint spicy, floral aroma. In the mouth it is moderately thick, tongue tingling, mouthwatering, and light, with a clean finish on the palate. The taste suggests honey, sweet spices, and is mildly biscuity.

This tea sample was provided by Jiyunxiang Tea Co.

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