David Bess Send Message

This huangpian began with a buttery steamed artichoke flavor and a both drying and cooling mouthfeel. Peppery notes started to develop and soon I had a mouth watering soup with the flavor dichotomy of a raw almond -peppery like the skin, bread flavors as in the meat of the nut. The big leaves kept giving cooling and complex flavors until I had to stop at 14 steeps. I’m very eager to get a hold of more!