Recently Scruff mailed a couple Wuyi Yancha samples to “Several fellow tea-fiends
), labeled only Tea A
and Tea B
. This photo is Tea A
, a sumptuous mystery, starting out smelling for all the world like hot cocoa. Around the third infusion, it started tasting of dry dates, smooth and aromatic. As with virtually all Wuyi teas, I found precious little viscosity; however, these middle infusions did present a smooth and aromatic character that was almost creamy in texture, not thick
- like, say, a Pouchong or Gao Shan might be -- but almost as good as thick
. The later infusions held notes of nutmeg and sweet plums. Even as the taste faded, the brew left a pleasantly oily feel on the lips. I lost track of the number of steeps. Normally I am happy to get 5 from a Wuyi Yancha, but this one went at least 10. Thanks Scruff, a precious treat! If you never reveal the source of this tea, we will send goons to do unspeakable things to you.
Scruff reviews this same tea in his blog HERE
and reviews Tea B HERE
. The second includes some of the best tea photos I have seen, and makes me a little embarrassed to post my own heavily scripted and stilted piece below.
Fortunately, I have no shame, so here’s my Tea A
pic. Click on it for a bigger image.
Actually, I enjoyed this tea so much and it lasted through so many infusions, I made another photo which I will post on some rainy day.