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Notes:
An opportunity to cup two different roast profiles of the same batch of tea from the same farmer. Chen has charcoal roasted the rare Ya Shi Xiang at 95°C for 8 hours to produce notes of apricot and butterscotch, a style preferred domestically; he also experimented with 100°C for 15 hours to bring out malt and honeycomb, a style preferred for export.
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Tasting Notes for light roast: butterscotch, stewed apricot
Tasting Notes for dark roast: malt, cinnamon, honeycomb
Farmer: Mr. Chen
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Region: Tian Zhu Keng, Fengshuan, China
Harvested: March 25 2019
Cultivar(s): Ya Shi Xiang
Elevation: 750m
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Preparation Notes for light roast:
rinse, 6g 180ml 90°C 1m
6-7 steeps recommended (Add 20s / steep)
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Preparation Notes for light roast:
rinse, 6g 180ml 90°C 30s
6-7 steeps recommended (Add 30s / steep)