This is another sample I received from Gingko, of Life In Teacup.
I did not find any information about this tea on Her blog or in the store description other than it was picked in the spring of 2006 in Nantuo, Taiwan, and it is a traditional heavy roast tea.
I could guess that the reason that it is referred to as a WuYi tea is because that the cultivar is specific to the WuYi region in China. Gingko may be able to fill us in if I have stated an untruth.
To the tea...(no pun intended).
The dry leaf had a very scattered aroma.
I sensed dried apricots, roasted banana and a woody tree bark sort of smell. This in itself was intriguing. Roasted banana is definitely a new one for me.
The liquor was . . . completely different.
Caramel was the dominant aroma and in the midst of that sugar sweetness, I could pick out the distinct smell of cinnamon raisin bread fresh out of the toaster.
That is one of the first times a tea has changed so suddenly on me.
I did not quite know what to expect as far as taste was concerned . . .
A thick, rich, caramel sweetness engulfed my palate. The syrup was almost sticky sweet.
The goop left hints of toffee, coffee and banana.
To finish it off, the aftertaste closely resembled fig newtons and butter.
The second infusion . . . very different, once again.
Roasted banana became the dominant taste, and of course, the tea was as thick as ever.
I can equate the texture somewhat to chicken broth mixed with a bit of corn starch.
the sweetness turns more to wood.
The goopy, sloppy texture still remains.
Aftertaste; figs and dates.
a very unique vegetal taste appears.
Leafy; think bean sprouts. The next taste; red potatoes.
This tea is throwing me around like Goliath would a ragdoll.
The fifth infusion;
much more leafy.
The vegetal taste is quite powerful and has an aftertaste similar to matcha.
I can't take much more of this tea. The thickness affects my stomach.
Gingko mentioned on the site that this tea is fairly cheap.
I think that this tea would be money very well spent.
This was a memorable session for me and I am thinking about ordering the tea in a large quantity. It is truly an experience. I have never been so baffled by a tea. The curve-balls of the flavor and the thick texture really impressed me.
Thank you once again Gingko.
Dong Ding Oolong du printemps 1980
1 day ago