I'm not sure that I saved the best until last, this time. With a sense of unavoidable inevitability, here's the final installment of the terrifically titillating Dragon Teahouse tea-tasting triptych.
They say that 10% of the population have some sort of problem with colour perception. Presumably, this implies that there's some suffering going on with this colour-schemed tea tasting...
"Scottish Mountain" @ 100C in 10cl shengpu pot; ~8-9g leaf; 1 rinse
Not as attractive as the other two teas, but large segments of good leaves are apparent, with a scattering of large silver tips. The compression, while not as high as a Xiaguan tuocha, was tight enough to cause some leaf damage during separation. The aroma is very sweet, with a tobacco undercurrent.
3s, 3s, 3s, 3s, 3s:
From the infusions, you will correctly have deduced that "green" happens to be a very good choice of colour for this tea.
The rinse was yellow, but the proper infusions turn out orange. As cloudy as the "red" tea, neither reach the clarity of the "blue". The beidixiang is scent-free warmth, but it hands over to a long, powerful lengxiang of brown sugar.
Even though the infusion is short, the ku is potent: it attacks the instant soup touches lips, and runs its hot, metallic passage through to the throat, where it swells and promotes significant watering of the mouth. The flavours are somewhat reserved, being limited to the "sweet grain" part of the spectrum, but the texture in the mouth is smooth - perhaps from the tips.
The bare minimum of time for water touching leaves is sufficient for the quantity of leaf I have used, which includes a moment to put down the kettle, and put the hulu [gourd-filter] onto the gongdaobei. The tobacco from the aroma is only really detectable in the after-aroma.
Five infusions in, and I wave the flag of surrender - it's too energetic for an evening tea session.
Very green, and small from the pick of spring. Mostly fragments, they are not very pretty to contemplate.
Bitter, potent, strong! The ku is all-powerful, but it does not conceal a strong flavour, a particularly smooth texture, or advanced chaqi. It's just a whole lot of ku. This isn't really my "cup of tea", preferring the "blue" out of all three - which is much more to my personal preference, if a touch quiet. Over to you.