BLEND: Spring Roll
WRAPPER: Ecuadorian Sumatra
BINDER: Connecticut Broadleaf
FILLER: Colombian, Dominican, Mexican, American
FORMAT: Petit Robusto (4.5x50) Shaggy foot
ORIGIN: Honduras
INTENSITY: Medium
NOTES:
White pepper | Cocoa butter | Duck sauce
Rumor has it that if you unfold a Chinese take-out box, it becomes a plate. No one does this. I mean define a plate; then define a flat something anything that you can put food on. I taste that waxy paper here though, a bit sharply and greasily-so. However, mainly white peppercorn occurs in that vicinity. Elsewhere are apricots and chili sauce with a savory kick that might as well be called soy sauce in keeping with the theme.
Further down in the layered middlings are cocoa butter, brushed suede, and sweet spices. Complex and much more smooth after the shaggy-foot. By the mid-1/3, there is no remaining cardboard or odd edginess. Still nicely peppery. An excellent aroma arises from the middling notes. Coats the mouth sweetly with them oils. Nice long lip-smacking finish. Gets better and better via easy evolution. Calmly-lively.
Draws superbly and perhaps supremely-so. Burns on a mainly even line with scant self-correcting jaggedness. Shag hits top-leaf quite well. Big big smoke out-put which I greedily sniff (see aroma). Rolled sans hard/soft spots. Seams and cap hold fast through to the still creamy almost dreamy nub. Ash gets to an inch albeit a tick precariously OH NO! I dropped ash on my new Hanfu. You can't take me anywhere.
TASTE: B+
DRAW: A
BURN: A-
BUILD: A-
FINAL GRADE: A-
A 90-100 B 80-89 C 70-79
::: very :::