From the sample I got I decided to use the whole part – as for most of my stone-pressed beeng samples, I got one half in its pressed form and the second half in separate leaves. The tea liquor smelled quite … it’s hard to describe… Bulangish. It was slightly vegetal with very little smokiness.
What kicked me off my feet was the aftertaste of the first few infusions. Strong, clear, everlasting. I believe it is Bulang where Red Bull got the inspiration. Ok, except the taste.
Unfortunately, the tea faded quite soon, after the sixth infusion it turned into sweet water. The character found in the first few infusions was completely missing.
The leaves are tiny, so I suppose they could be spring harvest and some of them even look like wild arbor.It is an OK choice, but I think I will look into the other Hai Lang Hao samples for something longer lasting.