Selected fat buds and strong threads as main materials with light fermentation(for future aging reason)
Smooth. Slight bitterness and astrigency retreat soon after sip. Huigan and saliva producing are good.
Guangzhou dry and clean storage.
This one is called "Red and Green " if you translate the name of this one properly. I started out with 11 grams in a yixing devoted to dayi shou. As I am a big Dayi shou head as most of you know. I hit it with just below boiling water for a rinse of 10 seconds.
I steeped the cup for about the same time. It does not taste like a full shou. It has some of the “metallic” of a young sheng in the background with a semi-bitter punch to it. It has a touch of wood with some drying bite of astringency on the tongue. I has a taste almost like a bite of tree bark to it.
I opened the pot up and found some whole green looking leaves that were apparently mixed in with this during the pressing. It is really a hard one to describe with my simple taste buds. Not bitter or smooth , in between on this. Some sharpness to the profile without being totally bitter. I think this is lightly fermented and meant for aging. I think in 5 years or so I will see how it develops.
Not a bad tea but an interesting profile from a mainstream Dayi product.