After the success of the Full Roast Rou Gui I asked Mr. Wu to do another custom roast, but this time Shui Xian.
The result is nothing less than fully satisfying.
The wet leaf aroma transported me into a coffee bean house. The aroma of freshly roasted coffee beans was comforting and enticing.
The body of the tea is bold but balanced. The tea is full of flavor but manages to not overpower the drinker.
As of January 7th the tea is fresh off the Charcoal. This means the tea still has heat and Mr. Wu says it'll take two months to cool off. When a tea has heat the flavor profile is a bit fuzzy and rough to the tongue. As the the loses the heat the flavor profile will become more complex and the aroma will become more apperent. That being said, I highly recommend that drinkers interest in Yan Cha aquire an oz or two of this tea that way they can watch the heat fade and watch the flavors come out. It will be a useful experience in understanding Yan Cha.
The result is nothing less than fully satisfying.
The wet leaf aroma transported me into a coffee bean house. The aroma of freshly roasted coffee beans was comforting and enticing.
The body of the tea is bold but balanced. The tea is full of flavor but manages to not overpower the drinker.
As of January 7th the tea is fresh off the Charcoal. This means the tea still has heat and Mr. Wu says it'll take two months to cool off. When a tea has heat the flavor profile is a bit fuzzy and rough to the tongue. As the the loses the heat the flavor profile will become more complex and the aroma will become more apperent. That being said, I highly recommend that drinkers interest in Yan Cha aquire an oz or two of this tea that way they can watch the heat fade and watch the flavors come out. It will be a useful experience in understanding Yan Cha.