Tasting WuYi YanCha from last spring.

周亮工（1612—1672）called Zhou LiangGong lived in the middle of Qing dynasty has created some poems related with WuYi YanCha. One of them is below:
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雨前虽好但嫌新，火气难除莫近唇。
(Spring new tea is good but little hurtful, 
internal heat keeps mouth from nearing. )
藏得深红三倍价，家家卖弄隔年陈。
(When well preserved old tea is worth 3 times price than new one, every home shows off their tea from last year. )

I tried this JinGuanYin, a kind of WuYi YanCha from last spring this morning.
It has been roasted more than twice since picking up and the last time is in last winter.
Now the condition is near medium-heavy roasted tea.
Charcoal flavor from dark tea leaf with some reddish appearance.

Fruity fragrance is apparent when sniff the cold cap of GaiWan.
Spicy and mellow.
Some sweetness from aftertaste. 

Toad skin like air bubble appears on most tea leaves. 

If the tea leaves can be thicker and softer, I think my supplier will ask me for much higher price.