35 Tasting Notes
I picked this up a couple years ago and it unfortunately landed itself in the back of my tea cupboard. Today I finally dug it out and decided to try it. This is an amazing spring tea – very floral and fruity and just reminds me of sunshine. There’s a few grassy notes as well, which is a huge reason I love oolongs.
I brewed this western style because I haven’t perfected my gong fu technique yet.
Edited to add: This tea keeps going and going. I got 6 infusions out of the first scoop of leaves! I haven’t gotten as many out of the second scoop because I left the leaves for a couple days before continuing the infusions.
After trying this gong fu style and not being blown away by it, I tried this again, western style. Much more to my taste. Brewed it 2:30 at 180 degrees. Almost a buttery mouthfeel, light grassy notes with floral overtones. Delicious.
I’m using this tea to try gong fu style for the first time. All steeps at 205 degrees with 3.5 grams of tea and ~4-6 ounces of water.
1st (30 seconds): Light-bodied with floral notes.
2nd (45 seconds): Still light-bodied but with more vegetable overtones. Just barely sweet. Almost silky in my mouth.
3rd (60 seconds): The liquor has a more intense color, which I find more aesthetically pleasing than the pale liquors. The aroma is stronger and more grassy. The flavor is more grassy and full-bodied. Of the three so far, I like this one best. It’s just a more satisfying cup of tea.
4th (75 seconds): The liquor is about the same as the 3rd steeping, and the aroma is similar to the 3rd but a bit weaker. Flavor is a bit weaker than the 3rd.
Conclusion: The third steeping was by far the best. I should either tweak my gong fu style, or stick with western style.