Our own TIM
, more commonly sighted in the IM than in the forums, sent me a sample of some magnificent 2004 Wuyi. The idea is that I am supposed to brew this tea as normal, then make one pot per day by letting it sit overnight for some weeks – so far I think the record is six weeks.
As for many Wuyi teas, aficionados recommend putting a LOT in the pot. In this case I have about 12 grams in a 150 ml pot. That’s about ¾ full after vigorously shaking the dry leaves down to settle. It tastes of some sort of powerful luscious fruit, not too sweet, maybe dried apricot or peach. There’s a tiny hint of caramel or chocolate, a little astringency but not as much as an Assam. Despite the pretty color, it is full of very masculine, assertive tastes: pipe tobacco, cigars, orange peel. So far I’ve done 9 infusions of this stuff, all for 15 seconds or less. I am about ready to believe that it will infuse forever: the eternal tea!
The pre-infusion dry leaves can be seen HERE.
After 9 infusions, those black leaves are starting to show some green as the roast washes off.
Another member of the illustrious TeaChat Class of ’06
, Phyll Sheng
, seems to be following a similar path, but with a redder looking result and lining up the infusions like shot glasses on a bar. I have the impression that Chip does his sencha in this parade style.