(From the Tea Urchin web site: We selected this tea with Mr Gao, who then spent 6 months creating this special production for us by inspecting each and every leaf, removing discoloured & damaged leaves. Over 10% of the leaves were discarded, to create this exceptionally smooth, beautiful, private pressing. The maocha came from Mang Zhi, one of the original 6 famous tea mountains of classical times, located in what is today known as Xiangming region, between Yiwu & Simao.)
This Mang Zhi is a tea deserving of an absence of distractions. Its refined poetry would be lost amid trivial mental wanderings. My first run with this tea left me speechless. I hope that I am now able to convey some of the extraordinary nature of this tea with the brief notes that I transcribed below from my second session.
The level of attention in the production is unquestionable upon viewing the dry leaves. They gently interlock with seeming reverence for one another. The aroma in the cha he is clean, vegetal, and accented by notes of small white flowers.
The liquor is full-bodied in the cup, exhibiting pureness in its tonality from the first rinse through to the final steep. It gifts substantial fullness in the mouth, and presents an initial cooling sensation in the sinus cavity and at the top of the throat.
The flavor is heavy with notes of stone fruits, honeysuckle and narcissus. The profile ascends to a peak on the sixth steep, blossoming fully within the mouth. Inhalations heighten its ethereal sweetness to the point that it suggests a physical manifestation around the tongue and teeth.
The cha qi syncs with the pulse. It fills the chest and upper abdomen with warmth, eventually moving into the limbs. The forearms become heavy. The palms go damp.
I am flooded.