The unfurled leaf is the same huge leaf from The Tea Gallery's Hundred year tree. I pressed it in a book and now I have this little memento.
I should note that I'm boiling the water in my Lins Kettle which should probably be assumed for Aged Teas and Oolongs from now on. Possibly greens also. But I did not like what it did to young sheng one bit, it took away just about all life from it.
I know much has been said about harmony but in my wuyi experience, which on the scale of things is somewhat relative, I have a hard time finding Yancha's that are more balanced. I brewed this strong becaue I wanted strength, but at the same time its pleasantly sweet, but just biting enough to not be cast aside.
In later infusions the sweetness and bite merge together into a mollasses like taste, and with its color and way it sticks to your mouth I'd almost think I was drinking mollasses.
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