18 Tasting Notes
The pots I brewed with the 2 methods listed on the tea website tasted too strongly of leather for my taste. So, I brewed a final pot using the one method I’ve found so far that toned down the leather flavor of the Teavivre black teas, the “Chinese Gongfu Way” for the Golden Monkey tea (4s rinse, 10s brew, not quite boiling water).
Flavors: Dark Chocolate, Leather
I brewed in the “Chinese Gongfu Way” listed on the tea’s website. With the recommended 5 pieces, and a quick 30s brew after a few seconds of rinse, I found the leather flavor overpowering, similar to few black Teavivre teas I’ve tried so far.
Brewed in the “Chinese Gongfu Way” from the product website. The leather flavor is less intense than the few other black teas I’ve had from Teavivre, but it was still the dominant flavor for me, and not something I am looking for in a tea.
Flavors: Caramel, Leather
I suspect if you enjoy a floral tasting tea, especially jasmine, then you may love the subtle flavors in this tea. Maybe it was in my head, after reading the name, but I thought I tasted something like a bit of milk, in addition to the jasmine-like floral, and mineral flavors.
I prepared it using the “Chinese Gongfu Way” described on the product website, using a small porcelain teapot. The first steep after the 5 s. rinse was my favorite, while the second steep was a bit too strong for me. The second steep was fine once I watered it down a bit though.
Flavors: Flowers, Mineral
I enjoy a cup or three of this a day. I brew it to be sweet and slightly grassy. 3 steeps (1min, instant, 1 min) in a covered porcelain mug with a large porcelain strainer, which allows the leaves and water to circulate freely.
Flavors: Grass, Mineral
The first steep always has a pleasant bite, and dark liquor. I enjoy a cup or two of this in the afternoon, when I could use a bit more pick up than my sencha offers. I’ve never felt it needs milk, although I would often add milk to breakfast blends that somewhat stronger.