Overall Characteristics:
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Appearance: The cake is round and plump with moderate compression. The surface leaves are evenly distributed, prominently displaying golden hairs (buds).
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Liquor Color: Brews a thick and bright red tea liquor.
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Aroma: Features a rich caramel aroma and a long-lasting sweet fragrance.
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Taste Profile: Mellow, thick, and full-bodied. The texture is sweet, dense, and smooth, leaving a distinct sugary aroma at the bottom of the cup.
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Wet Leaves: Dark reddish-brown and lustrous, remaining relatively even and intact.
Tasting Notes:(Brewing parameters: 160ml gaiwan, 10g tea leaves, one rinse prior to tasting)
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1st Steep: The liquor is bright red. It presents a rich sugary aroma. The tea broth is sweet, mellow, and smooth, with a distinct sugar scent lingering at the bottom of the empty cup.
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2nd - 3rd Steeps: The liquor shifts to a bright brownish-red. The caramel aroma becomes rich and pronounced. The taste is mellow, full-bodied, sweet, dense, and smooth, exhibiting a classic and strong "Menghai flavor" (勐海味). A significant sugar aroma remains at the cup bottom.
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4th - 6th Steeps: The liquor returns to a thick, bright red. The sugar aroma is pure, accompanied by a lasting sweet scent. The broth maintains a dense, smooth, and full-bodied profile, offering a well-coordinated, sweet mouthfeel with a lingering sweet aroma at the bottom of the cup.
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7th - 10th Steeps: The liquor is bright red. The sweet aroma persists. The taste remains mellow, sweet, and smooth, with a continuous sweet scent left at the bottom of the cup.
