The dry leaves, the dry leaves, the dry leaves.
Have you ever smelt better dry leaf smell? Honestly, these purplish-green tinged leaves smell like heaven- nutty and deep chocolate.
When warm water and tea merge it first leaves smooth-juicy, roasted- nutty chocolate tastes. The mouth follows suite with excessive salivation. A tasty undercurrent of sour citrus jazzes things up.
As more water meets leaves the mouthfeel becomes more obvious and starts to cover the mouth in roasted very nutty tones, strong nutty aftertaste, and strong chocolate aroma.
The next infusion brings a soft dry feeling in the mouth, the chocolate flavor is the strongest at this third infusion. One takes time with this infusion, enjoying every sip.
More water, more tea. Nutty tones predominate but a woodiness starts to lie underneath.
In this fifth infusion a spiciness develops. This time the flavour seems more chocolate and less nutty. Although all sessions with this tea are a bit different, they all seem to have one thing in common which is a sort of tug-a-war between nut and chocolate tones. One loves to sit back and let ones tastebuds enjoy the spectacle of this event.
The next few infusions becomes more woody and dry in the mouth. The initial flavours fade under a full dry wood coating. The qi at this point comforts and warms the stomach, a very good, pure, yellow tea feel.