3 tea classes, because he came back to see me for 3 new classes! He was very intrigued by my Wuyi teas and wanted to try some with me to better understand the true taste of Yan Cha.
I started by showing him 3 Shui Xian. The one on the right is heavily roasted (let's call this the Hong Kong style). The one in the middle has beautiful big leaves and is only lightly roasted even if it's not very apparent here. The one on the left is medium roasted.
mini gaiwan. The first 2 ShuiXian were tasting pretty good on their own. One had chocolate flavors and a dark notes, but little bitterness, from its strong roast. The second one had a pleasant fresh fruity aroma.
a fresh one, without roast.
one with a light roast and aged. Deeper, more mature notes develop, but they don't entirely overwhelm the freshness of the tea.
The name of this tea describes the location where it was planted and the No 1 refers to the fact that this is a clone of the first bush of DaHongPao. This is as close as it gets to the legendary taste of the big red robe tea.
Mick felt that it is difficult to describe all the aromas of this tea, but that this would inspire a poet! It's no wonder there are so many Chinese poems about Yan Cha!
Then comes the other reality: such tea is extremely rare and hard to find. (I can't sell Yan Cha on www.tea-masters.com because I simply don't have enough of it). That's why I've thought of another idea to share it with my most supportive readers/customers: This spring, I'll give a 2 gr Yan Cha sample and a mini gaiwan for free for (retail) orders in excess of 500 USD.
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