|"on taste, that smoke transitioned to something with a fruit-floral center more in line with a high altitude oolong."|
Canton Tea Co.,however, deserves credit. Their offering smelled awesome. The burnt, twisty leaves gave off a succulent sweet rice aroma with a spicy tickle. It almost reminded me of basmati lathered in gulab jamun sauce. (Still too obscure?) In essence, for a non-flavored tea, it smelled like dessert. But a foreign dessert.
Brewing instructions called for "1 tbs per cup (200ml); water temperature: 100°C (212°F) infused three minutes". I didn't deviate from that too much, except raising the "cup" size to 8oz.
The roasted leaves infused the hot water from clear to bronze-brown. The aromatic steam reminded me of a Keemun black tea, more smoky than anything but not quite on the level of Lapsang Souchong. However, on taste, that smoke transitioned to something with a fruit-floral center more in line with a high altitude oolong. To my relieve, also, the usual oolong astringency was lacking. It was a roasty cup but with an added apple note that made for an additional dazzle.
I've liked the Da Hong Paos I've tried but never loved them. This made me see why some of these can go for $20,000 an ounce. If only for a split second.
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