The leaves for this lightly compressed tea biscuit are smaller than many shoumei teas, suggesting an early autumn harvest. A few buds are mixed in among the dark green leaves. The aroma is not as overtly floral as the 2014 shoumei that has been aged loose, but after a few infusions, peat and honey notes begin to rise off the wet leaves. The liquor is very well balanced, a lovely gold color that is thick in the mouth and sweet on the tongue.
As this tea is not as tightly compressed as the 2013 shoumei chocolate, the leaves begin to fully unfurl after only three or four infusions. Be sure to rinse the tea once or twice to give the leaves time to breathe and naturally beak apart. These small compressed biscuits are ideal for tea travels, and are very forgiving when brewed in moderation.