|"It had a lot in common - in this respect - with a second flush Sikkim Temi but not as majestic."|
Whatever it was, it was a unique looking black tea with long, branch-twisty leaves. They also possessed a unique aroma that I could only describe as malty and tangy. Yes, tangy. I think that had something to do with the "apricot" comparison mentioned on Canton's tea bio. On sight and smell, it was like no other Chinese hong cha ("red tea") I ever tried.
Brewing instructions recommended steeping 6 grams of leaves in 100 ml. of 185F water - typically a gaiwan approach. I had a brewing cup from Sri Lanka that was about that depth. My gaiwans were almost strictly reserved for pu-erhs or oolongs. It wasn't specified if one need to use gong fu prepping or not, so I steeped the leaves for three minutes like a typical black.
The liquor brewed light copper with an aroma I can only call "astringent". It wasn't the most pleasant of smells, I admit, but there was also a sense of citrus fruit that made up for it. On taste, that citrusy lean came through even stronger. While it was dry on the forefront, it transitioned quickly (and loudly) to a feeling of grapefruit - tangy and a tad sour. It had a lot in common - in this respect - with a second flush Sikkim Temi but not as majestic. This was about as different as a Chinese black tea could get; no Keemun, Bai Lin or Dian Hong comparison to speak of. However, it was still rather enjoyable on its own merits.
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