89

A really nice, complex and light Wuyi black tea. Aromas and flavors of honey, peach, rose, sunflower, pomelo, lemon, malt, almond, leather and pine. Aftertaste of rose, sunflower and citrus turning into a long-lasting impression of peach butter spread on a Hawaiian sweet roll. Sparkling, clean minerality. Good mouthfeel with only a very slight astringency and some nice tongue-numbing. There was an interesting effect with my saliva… it was almost effervescent or hm, foamy/fluffy? It reminded me a little of eating some foaming, sour hard candy from my childhood. I think they were called Tearjerkers?

This 2017 Wild Style Black was very similar to the 2018 though more complex. I’d probably reach for this one over the 2018 but they’re both excellent teas.

(5g, 100mL gaiwan, 200F, flash rinse, 12 steeps)

Preparation
200 °F / 93 °C 5 g 3 OZ / 100 ML
Mastress Alita

I was such a wimp with Tearjerkers… and even worse with Warheads.

derk

Unfortunately my mouth is full of crowns, attesting to the amount of candy I consumed as an unsupervised hellion. I loved that sour stuff as a kid but wouldn’t touch it now.

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Mastress Alita

I was such a wimp with Tearjerkers… and even worse with Warheads.

derk

Unfortunately my mouth is full of crowns, attesting to the amount of candy I consumed as an unsupervised hellion. I loved that sour stuff as a kid but wouldn’t touch it now.

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No Sugar Added!

Tea habits:

Among my favorites are all teas Nepali, sheng puerh, Wuyi yancha, Taiwanese oolong, a variety of black (red) teas from all over, herbal tisanes. I keep a few green and white teas on hand. Shou puerh is a cold weather brew. Tiny teapots and gaiwans are my usual brewing vessels when not preparing morning cups western style and pouring into my work thermos. Friend of teabags.

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Sonoma County, California, USA

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