Outside cold winds blow at what few leaves still manage to cling to dry branches.
Inside one awakes at the crack of dawn to prepare tea.
One sits down with a few lonely sprigs from a blossoming Camellia sinensis to keep one company. The Camellia blossoms, in their silence, tell one that winter will soon be here.
One carefully chooses the charcoal for the brazier. This charcoal, now glowing, brings water to a boil. The water is drawn and plummets from the pyo chew bak (pumpkin like gourd) into a pot full of dry leaves that are a mix twisted dark blackish leaves accompanied by some smaller lighter green leaves.
The rinse is short and brings with it a peppery-cinnamon floral scent that rides plumes of rising steam.
The first infusion brings a soft, flowery, milky taste as the flavourings of Dan Cong fills one's mouth. The mouthfeel is smooth and just dry enough to be stimulating. Its aftertaste mirrors the initial taste and lingers in the mouth.
In the second infusion a milky citrus plays about on the tongue. This tea caries a fruity-flowery flavour, a very good flavour.
The chaqi is nice, muted, bright, cloudy. Like the bright morning sun rising into the sky of a cloudy day. The energy descends before unnoticeably traveling outward to the limbs.
As the cycle of gong fu cha plays itself out like life, flowery, milky, and fruity tones remain pretty constant with some tones of 'melon' and 'soapiness' stopping by from time to time. Gradually, exhausted, these tones weaken and wain. Leaving a mouthfeel as though one's tongue and mouth is covered in thin cilia or moss. One relishes this feeling.
With minutes between infusions and hours later, this tea's essence stays on ones breath for hours as a reminder of a good tea.
Thanks again Thomas,
Note: One believes that this sample is perhaps the Single Bush Ba Xian Dan Cong... what do you think Thomas?