This is an incredibly fresh tea. We bought it just a few days after it’s picking and processing (mid April), and the producer said that it should rest a month or so before the flavors settle. As the dry leaves are large and have yet to be sorted, this is a wonderful opportunity to see what maocha, or raw tea, looks and tastes like; many dancongs are bought by producers in their maocha form, then further roasted and sorted (whereupon the larger leaves and tea twigs are picked out). The aroma of the dry leaves is strong and sharp as of fresh grass and blooming trees in spring. After an infusion or two, tree sap and cinnamon-like spices begin rising off the wet leaves. Our producer told us that for Dancong, spring tea is all about the liquor, the mouthfeel, and he huigan, where Winter tea is all about the fragrance. This comes across in this tea, while the leaves are very fragrant, the liquor is smooth and thick, with the faintest notes of fresh cut grass.
We are excited to share this tea on its own, and in a sample set with Lin’s winter harvest dawuye maocha. Hopefully we can explore a little more what Lin means by “Spring water, Winter fragrance.”