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91
drank Bai Lin Gong Fu by Canton Tea Co
237 tasting notes

Time for another serving of the Darjeeling that’s not a Darjeeling, as I’m beginning to think of this one. It’s got a very similar caramel/muscatel scent and flavor to it, and today I tried to puzzle out how the two varieties differ. From what I’ve tasted so far, I think the Bai Lin Gong Fu has more of an earthy and starchy sweet potato-like sweetness to it, similar to what I’ve found in The Simple Leaf’s Dawn or Samovar’s Hawaii-Grown Black. I also think that the Darjeelings I’ve had have been a little more astringent than this tea, which is very smooth, even at fairly long first steepings (four to five minutes). One of these days I’ll have to do a side-by-side tasting and see what I find out.

Preparation
205 °F / 96 °C 4 min, 30 sec

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Grandma introduced me to tea as a kid (lipton with milk and sugar; a bit poured into the saucer to cool it down and then sipped from there), and I’ve never looked back. Still have a slight preference for teas that go well with milk (or even better, cream) and sugar, but since Grandma’s day I’ve branched out to appreciate green and white teas, rooibos and pu erh. Absolutely love Mariage Freres!

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Washington, DC

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