Cream Stout, Wuyi yancha oolong

Short foot, strong kick! This is awesome Aijiao, one of the more memorable renditions I’ve come across, and exactly what I personally seek in premium yancha that fits the bill for what a daily drinker should be and do. This might just be a new staple in my stash.

The flavor profile is remarkably concentrated, even a small sip off the opening brew hits the palate with thick and layered flavors, but they never become overbearing, not even as the session progresses and the steep times get longer. The flavors are strong, but restrained, and the texture remains smooth.

The mouthfeel is persistently creamy and silky, and this quality becomes more apparent in the aftertaste which creates a very nice sense of evolution, not only between steeps, but also between sips.

The way this tea finishes is impressive. For the final steep, I push these leaves hard – using water off a freshly rolling boil, pouring high and slow, and then leaving the gaiwan or teapot to cool back down to room temperature before pouring. This usually takes about 30 to 45 minutes roughly, depending on the chosen wares.

This final steep is absolutely stunning – such clear and powerful notes of blackberries and plums, smeared into a paste on a moss-covered rock that is baking in the warmth of the sun on a hot spring day. The minerality is exquisite; and despite the depth and strength of the flavors, the mouthfeel remains entirely free of any sharp edges … it’s so round, so smooth, so yummy.