This is a continuation of a blind tasting of an event hosted by Hobbes of The Half-Dipper...
The dry leaves sour, sweet, creamy, slightly pungent odours. An interesting sweet mix of odours with a definite sweet undertone and lots going on.
The first infusion is watery, a touch sweet, and slightly grainy-nutty. The taste is a interesting, soft mix of tastes which accumulates into a sweet, slightly sour, slightly creamy floral taste. The mouthfeel is somewhat thick, chalky, and pasty in the mouth and upper throat. A creamy, floral taste lingers minutes later.
The second infusion has a initial taste of mainly nutty, barely wood tastes with a current of sweet, creamy florals which expand in the mouth within seconds. A creamy, nutty, barely floral slight sweetness is left in the throat. The mouthfeel is full, sticky, creamy, mainly on the tongue and in the mouth but also noticeable in the upper-mid throat. The qi nicely shoots throughout the body, its raw energy beats at the digestion slightly.
The third infusion is again mainly nutty-woody but also slightly sweet. It expands into a sour creamy floral taste. The sour drops off leaving just slight edges with more clear creamy floral. The mouthfeel is now turning slightly dry now, the mid-upper throatfeel is more obvious now. There is a noticeable smoky undertone.
The fourth is slightly more coarse with an initial taste of woody-nutty-dry-florals. It has a slight citrus edge, the mouthfeel continues to be strong and now caries a slight fruity-sour sweet taste which stays in the throat.
The fifth infusion has a sour sweet taste with an edge of florals initially. The woody-nutty taste is pushed out. There is a slight surgary-flower taste in the aftertaste now.
The sixth and seventh display more floral and sweet notes- a longer infusion pushes more bitter out as well.
Guess: Best guess is the profile of Lincang but sometimes this taste is a little Wu Yi. My first guess is 2013 Yunnan Sourcing "San Ke Shu"?