64 Tasting Notes
Wasn’t sold on the idea of a tea from New Zealand until I saw the rave reviews this was getting, so I finally sprung for it.
Gong fu in a 5-ounce yixing. Pretty darn good, if I may say so. Buttery, smooth, slightly floral. Not the absolute most amazing unroasted oolong I’ve had, but very, very good. I’ll drink what I have happily, and I’ll probably be first in line to try next year’s crop.
Definitely recommend steeping this on the light side of time and temp. No bad at all for a bagged tea. I usually manage to pull out a second, 3-minute steep that satisfies just fine.
Nothing stellar. A good work tea if you don’t want to be fiddling with loose leaf.
Y’know, it’s not bad. My husband works at Starbucks, and I like using the Tazo teabags at my work, so he nabbed me a box of this. It isn’t stellar, and I probably won’t drink it at home, but it’s a great work tea.
Piney, but not overly so. A bit fruity, like guava. Bitter, but the bitterness is mild and there’s no astringency to push it over the unpleasant edge.
No way I’d pay full (Canadian) retail for a box of this, but it satisfies the palate just fine. There are no major pluses, but there are no real minuses, either.
This is an expensive, touchy, hard to work with tea. And it’s amazing.
Pro tip: Normally I’m not a stickler for making sure your water doesn’t boil before brewing (I let it boil then cool pretty regularly), but for this it really makes a difference. Boiling cuts back on the brightness of the cup exponentially.
Tried the leaves over vanilla ice cream. Not really my cup of tea, but it was relatively tasty.