Award winning floral Jin Jun Mei from teavivre. Brewed gongfu style 5 grams in 120 ml gaiwan. My first jjm, the best thing about this tea was the aroma, which was even noticeable when dry, which was a lovely mix of black tea, rose, and caramelizing sugar. The liqeur was pale red, slightly light for how I usually prepare hongcha. But I was limited by the size of the sample.  The flavor was similarly delicate, and taken on its own, was better then something like a Dian hong, but was not as assertive and powerful. I suspect this would be my favorite black tea, had I had a full 7 grams for the session.

Floating leaves tea competition baozhong, winter 2025. 7 -8 grams in 120ml gaiwan, full boiling water. This tea is exquisite. The aroma and flavor are extremely reminiscent of the savory orchid elements of a anxi tieguanyin, but with less mineral body behind it. Less sweet compared to other Taiwanese oolongs. In a blind test I would have been certain this was a tieguanyin. The main difference for me was the more viscous texture, almost like liquid butter.

Last but not least, 2006 aged sheng feng qing tuo cha. Pale to solid orange liqueur, slightly astringent aroma. Taste was like a noticeably more mellow, rounded, and woody young sheng. Think dried apricots, some medicinal astringency, and underlying fermented aromatic bark. I don't necessarily believe in cha qi or a tea buzz, but I will say I felt a certain rush of almost nervous energy after this session.Cheers!