Starting drinking the Winter Lishan Huagang from OriginTea, and it turned into a tasting session with the three winter Lishan (Huagang, Cuifeng, Cuifeng light roast) thrown into bowls and slurped.
I really really enjoyed the Huagang. Extremely nice silky, thick texture (egg whites!), subtle flavor that I feel like comes around as it evaporates from your tongue and mouth. Floral aftertaste from the back of your throat that turns into something more nice and nutty. And extremely, extremely, long lasting huigan. And it doesnt get crazy unpleasant even after you let it steep for a long time.
The mouthfeel I got from the Cuifeng light roast was really nice. I feel like for the Cuifengs, the fragrances you'd normally get from the Huagang just comes out of the liquor instead to a certain extent (not sure exactly how I'd describe it).
It was a fun exercise, I'm excited to do more of them in the future