2026 Huang Shan Di Shui Xiang

Huangshan Di Shui Xiang — Huangshan Daye Qunti. 3g. 100 ml gaiwan. 90°C water.

The dry leaves are small, dark green, set tight. The scent is clean, focused. Roasted chestnut sits first, with a dry hay note behind it. No sharp green.

Warmed in the gaiwan, the scent deepens. A dried sweet potato tone comes up, warm, round. A light ginger edge passes through, dry, not spicy. There is a faint smoke trace, clean, not attached. Underneath, a soft fatty note, close to chicken fat, held low in the body.

The liquor is clear, pale green. In the mouth, it lands direct, then moves. The body has weight, dense, almost ink-like, but it does not slow the flow. No roughness. A green stem note runs through the middle, closer to bamboo and fresh-cut stalks, clean, cooling.

The chestnut stays in the base. The sweet potato and fatty note sit in the body, giving the liquor its roundness. The ginger and smoke pass through without holding. As it moves back, sweetness returns from the throat, clear, steady.

Across the infusions, the structure holds. The body stays dense, the green stem note remains, the base stays warm. The finish is long, with a clean, continuous return.