For a rainy day and a stressful week of finals ahead of me, I have a wuyi to warm both body and spirit.
The full title of this beautiful tea, as provided by Gingko, is Hand Processed Wuyi Shui Xian Heavy Roast Grade I.
As the dry leaf should already prove, this tea was definitely made entirely by hand. The lengthy, slender leaves are the work of a skilled artist, carefully created into this masterpiece.
The leaves, right from the start already have an aura of warmth about them and comfort my slight melancholy.
These leaves are peachy-keen to say the least. The smell of the stone fruit can be detected from a distance. Caramel, butterscotch and vanilla aromas become stronger as the leaves inch closer to my nose. There is a mild scent of burnt toast, which reminds us of the laborious art of roasting the leaves to perfection.
The water warms the vessel and leaves, and out comes a fragrant steam;
burnt toast, wood and vanilla.
The liquor smells of roasting nuts and savory sweet caramel, so much so that I consider labeling it as a rare indulgence.
Thank goodness the liquor was not as saccharine as it may have suggested in its previous forms.
This tea has a cherry-like resemblance, with a mild hint of burnt gingerbread (by no means is this negative). It is syrup-y in texture, and bright and clear.
The tea, after a rousing session, leaves a puckering, zesty sourness/numbness on the back of the tongue and the sides of the mouth.
As the tea cools, apricot and vanilla flavors soothe me.
"So much to do, so little time," as the saying goes...
...but there will always be time for tea.