جين مو دان، الفاوانيا الذهبية، شاي الأسود من الشجرة البرية

Brewing: 5g/100ml, 85°C, 5s, +5s.
Warmed-up dry leaves smell of flowers and stone fruit. When wet, warm spices appear.
The liquor has the same flowery taste profile as Bai Mu Dan, but in a black tea context. This is interesting, because different cultivars are being used. Besides this signature peony note, we have plum, spices and a bit of wood. Smooth, soft blend. Sophisticated and delicate. Good for 8 steeps.

I love this tea, complex and aromatic. Very bright, sweet and fruity in the first brews and turning more mineral and "moody" later.

Great Wuyi red tea, cheaper and higher quality than alternative international suppliers.

Smell: extremely flowery, only then dark sweet bread
Brewed smell: fruity and flowery
Tasting notes: first brews are berry sweet, then transforms into floral honey, fruity floral

5g/100ml, 95C, 15s (leave first brew to taste last), 10s->+5s

Interesting black tea that reminds me of an unsmoked lapsang souchong, but a little stronger and more robust. I must say that I do not agree with the 5g per 100ml at 100c advice. I use 3.5-4g per 100ml and 90-95c, the tea comes out smoother for me.