Sample H today
This tea was a little hard to identify. Looking at the dry leaves, I thought it could be some dancong, because of the long leaves and the relative greenness of it. Brewing it though
Revealed a yancha taste. So, yancha it is, but…. what kind? It might’ve been shuixian, one of the lighter roasted kinds. But then, shuixian is typically a little weaker than this — this tea was fairly strong, with a good amount of yanyun and a nice, full body, but a taste that I couldn’t quite identify. It was roasted right — not too little, and dare I say it, not too much. I am usually not a great fan of the lower roastings of Wuyi tea, because I tend to find them a little too green, but this one was enough so that the nasty greenness was gone and preserving a nice honey taste.
Talking to Will, I found out that this tea is actually called Changqingteng, literally evergreen cane. Never heard of it. Googling reveals nothing. My guess is this is a newfangled invention of the tea maker whom he got it from. Not a bad tea, I must say. Not something for everyday, but I think this tea can probably age well.
One interesting thing is that the leaves are extremely large — suggesting, perhaps, that it uses older leaves for the tea. I wonder if that’s what gives it the rather unique flavour.