Shui Xian '2 Stamp'

This heavily roasted Wuyi oolong is from 2009, and as pictured, contains leaves that visually connect the charcoal flavors both in the taste and aroma. The leaves smell weighted with smoke, though the actual brew tastes far less so.

The liquid has heavily stained my countertops already, the leaves lending themselves to multiple brews of up to 15 times. The flavor profile does not change drastically during these steeps, and there are low astringencies.  This would also be a tea that i can place as tasting 'rich'. Sweet and full of minerals, coming from the planting in the crevasses of the rocky cliffs. Known as Yan Cha, "Rock Tea".

I made an old childhood favorite of mine to go  along with this tea for the afternoon, and perhaps evening if it sticks around that long. A chocolate and pistachio swirl cake usually made with jello pie filling got ratcheted up a little using some expensive pistachio oil.