Last night, a marvelous first session with Shui Xian - 2011 Spring Wu from Norbu. I didn’t take notes, too busy doing several other things at the time—but a discussion in another topic Da Hong Pao came immediately to mind
MrMang wrote:Really good DHP should be as crazy as combining hard rock music (intense roasted notes), with gospel (floral finish).
This tea felt just like that—overtones of bittersweet chocolate, earthy/toasty/deep/dark grounding the high fruity/peachy/floral notes. Wonderful stuff, accompanied by many deep happy sighs.
This afternoon, I enjoyed some Mi Lan Dan Cong, also from Norbu, lighter, more floral, very distinct. This evening, however, back to the Shui Xian: finishing a small sample of "Competitian Shui XIan" from Jing Tea Shop, a similarly wonderful yancha, that, like the Norbu version, has that beautiful combination of floral/fruity and toasty/earthy yin/yang. Mmmm.