Wild Stabs in the Dark
My first guess was that the Delta was a Douji Yiwu. In fact, you can probably just read this review from 2012 Douji Yiwu, and change some slight characteristics and it would describe this tea in a general way. *Post reveal note: However, the sweet dry grass taste of this tea turned out to be a 2008 blend and my guess was way, way off, except that i guessed close on the age.
The first steep of the Delta is a little astringent.
The fragrances are all strong and Yiwu-ish, producing a soft slightly golden (almost seems like 1-3 years age on the tea?) soup. Not much else to say.
The Alpha has extremely tight compression. The first three steeps are a wake up call for the tea, which seems to have been pressed with the feather touch of a steamroller.
After the tea starts to open up, there is a little harshness and a slowly building kuwei [bitterness] and a huigan [sweet aftertaste]. The sweetness in the mouth is the best feature of the tea, which is a bit non-descript and seems like a blend with a Bulang base. As the sessions progresses the soup slowly drifts into a deeper golden color.
This tea has profound staying power. A 9 gram chunk in a smallish gaiwan was chugging along for what had to be upwards of 15 steeps, towards the end the steeps were several minutes long and the tea just kept giving. This is a solid tea. If the price is anything ballpark near 7542, I would recommend getting your tough blend needs met right here instead of at Dayi.
Another post reveal note; this tea is the Xiangdou, which is Douji’s entry level brick. It is a solid blend. I couldn’t pick it out directly, but this taste test reaffirms having chosen it for my site last year. It has a nice Mengsong huigan and plenty of bitterness.