85

Thanks to boychik for the sample! I first steeped it western style, 4 grams to 8 oz of 195F water at 1/2/3/4/5 minutes. Aromas of honey, spearmint, cinnamon, and grapes emerged over the various steeps. The cup was creamy, malty, quite tasty! The honey notes were more prominent in retronasal exhale than upon the tongue, but still very nice. The mild sweet potato aspect was most noticeable in the aftertaste, and a citrus note and pleasant bitterness emerged in the cooling cup. Later steeps had a hint of spice in the aftertaste. Overall a very nice cup.

Next I tried the remainder of the sample Gong Fu style just to see what that did (7 grams to 130 ml of 195F water in short 3 to 4 second steeps). Many of the same notes emerged one or two at a time over the various steeps, with sweetness in the early ones and the spice aspect emerging in the middle steeps. Although a decent cup prepared this way, the tea was more enjoyable when brewed western style.

Preparation
195 °F / 90 °C 1 min, 0 sec 4 g 8 OZ / 236 ML
Terri HarpLady

“Retronasal Exhale”
Now that’s an interesting term, which I think is the same as what I refer to as an “after aroma”, which I especially experience with Wuyi Oolongs like Big Red Robe. :)

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Terri HarpLady

“Retronasal Exhale”
Now that’s an interesting term, which I think is the same as what I refer to as an “after aroma”, which I especially experience with Wuyi Oolongs like Big Red Robe. :)

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Fond of Puerh (raw and ripe), Yunnan Blacks, Oolongs. Occasionally drink Assam, Darjeeling, Keemun. Not a fan of flavored teas.

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