Wuyi is famous for its oolong (yancha) but also with its black teas. Actually, it was where the first black tea. In the world was invented, which was lapsang souchong (aka Zhengshan Xiaozhong). Some Wuyi black tea that I reviewed under this challenge really excited me. Actually, what I found most exquisite was Jin Jun Mei (considered highest category lapsang souchong composed of buds only). While it pleases the palate, it hurts the pocket as JJM prices can be rocket high. I had explained the reasons behind in my first review of Jin Jun Mei.
Lapsang souchong could have a smoky aroma and taste (smoked on pinewood) or not, and its tasting profile varies a lot. This one was not smoky. Actually, I do not have a lot to say on this tea about the tasting profile. It was not sweet, nor astringent. It has some maltiness, and that was it. So, while it was a decent tea, it was not overly impressive.
This tea was given to me as a sample (I asked for it, giving examples is not very common) by a tea trader from Fujian. They also had an award-winning Da Hong Pao (I am yet to try) and I had high expectations of their black tea. Funny enough, the seller did not tell me much about this tea even though I asked many questions. I got the impression that they are not incredibly ‘proud’ with this product. Actually, I met some Chinese tea connoisseurs with an unappreciative attitude towards black tea, but I did not get that before from a trader. Maybe I am wrong but come on dear tea trader! Who knows, I might buy your tea (although it is unlikely) so please tell me more about it!
Origin: Wuyi Shan Fujian
Harvest time: Spring 2020
Leaf colour: Dark brown/black
Liquor colour: Dark amber/orange
Tea Aroma: Maltiness
Tea taste: Medium-bodied with matliness
Steeping/brewing: Place 5 g tea leaves in 100 ml water at around 90°C. Steep for 10 seconds. To each consecutive infusion, add 5 seconds. You can infuse the leaves up to five times.