C. sinensis var. Sichuan Xiao Ye Zhong, small leaf; Ya’an Mountain area, Mending Shan, Sichuan, 1000m; Spring Equinox, 2020, single bud, hand roasted by Tea Master Lìu Wànchèng, yellow paper wrapped, yellow tea process. #TodaysTea, #今天的茶, #JīnTiāndeChá, #Tea, #茶, #Chá.
The dry leaves a single buds around 1.5cm long with brown, yellow, green, and silver tints, and have a herbal, nutty, and unscented white rice aroma. The wet leaves are uniformly yellowy-green in colour, have a fat and spongy texture, along with a vegetal, cooked peas aroma which fades to a mild sweetness when cool.
3.3g of dry leaf was steeped in 120ml od water for 20-30sec.@80-90deg. C. The brewed tea liquor is a pale yellow colour with almost no scent; In the mouth the tea is viscous, and syrupy, with a malty or honey-like, lingering sweet finish which tapers to a mild astringency, while the taste is vaguely like the dry leaf aroma, malty, with elusive nutty rice notes, and retronasal touches of honeysuckle, lemon, and orchid.
