Golden Buddha (JinFo) from Red Blossom.
The dry leaves have a chocolatey aroma.
First infusion: At first, it seemed to be dominated by charcoal, but then opened up. It has an acidic touch, and finishes with a fairly strong sweet aftertaste.
Second infusion: Charcoal mellowed, and it sweetened up a bit. Slightly creamy, and a bit fruity (I really need a new descriptor for that taste). Still leaves a strong aftertaste.
Third infusion: Even less charcoal. Other than that, it's about the same as the last.
Fourth infusion: A bit lighter.
I first started writing these notes thinking it would be the first I've written for this tea. While searching old notes to try to figure out how old this tea is, I found notes for this tea. Old tasting notes I found it interesting comparing the notes. My brewing has definitely improved since then, but I don't know if the differences were from better brewing, or aging. The aftertaste was particularly strong this time, but the old notes say it had a light aftertaste. I also didn't notice the "tgy like roast" this time.
In conclusion, I'm ordering more of this tea today.
Dry leaves still smell a bit spicy, but not nearly like the spice cabinet it used to smell like. It also smells like it has seen a little wet storage. After the rinse, it smells more malty.
First infusion: I wish I had a camera for this one, the color of the liquor is almost exactly the same color as the table it's on. Dark mahogany. Very smooth, bit a bit light in flavor. Malt, and beets (I recently tasted beets for the first time lately, and it's amazingly like aged puerh).
Second infusion: a bit darker and stronger. Spicier, and still a bit malty.
Third infusion: Still getting smoother and maltier. Although, it's not as spicy.
I think I'll stop here.
It's not a bad tea, but it's not really my cup of tea. If you like shu, you might love this tea.