This is a much higher roast than is commonly seen anywhere else today, and I've never encountered any SX this highly roasted on the Chinese market. The family that roast this tea here in Hong Kong have done so for three generations, and perhaps more in Fujian before they made the move across to HK in the 50s. This is old school Fujianese shuixian for gongfu cha!
This particular batch tastes like good quality milk chocolate. I'm not sure if this is just from seasonal variation or because I'm using a finer zini pot than I used to for this tea, which I have been drinking regularly for years, but I really like the way the tea is performing. I just put 100g into an old Hong Kong-made pewter tea caddy for long term storage.
I normally get four good infusions when preparing this tea gongfu style (and it's the only way I drink it). There is light sourness and bitterness to the tea, but it is very pleasant drinking and gives me quite a powerful tea buzz. This is basically Fujianese coffee!
I just sent 150g of this tea to someone in the US, and I'm putting 150g aside for my own consumption. I have 150g for sale if anyone would like to try it. This tea is relatively inexpensive considering its quality and how unique it is. $16 for 50g, and shipping is $9 for 50g or $11 for 100g.
Pictures here:
Dry leaf:
https://www.instagram.com/p/BFVU0CqSCny ... y=jayinhkg
In the cup:
https://www.instagram.com/p/BFVU6sPSCn9 ... y=jayinhkg
Wet leaves in my teapot:
https://www.instagram.com/p/BFVVB72yCoQ ... y=jayinhkg
Since I'm 12 hours ahead of EST, I tend to post at times that would seem unusual to anyone in the US!
