Wuyi Star

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Recent Tasting Notes

96

Thick walled gaiwan same prep for the Da Hong Pao I brewed yesterday. This tea in its dry state smells like the DHP but with a bit of smoke. Smooth, thick, bold almost chew-able and an incredible follow through. I especially made a point of aerating this more than my usual sip and the cigar smoke is heavenly. Not as flowery as some of the lighted roasted Shui Xian I’ve tried previously. The roast is very heavy resulting in a dark liquor that of a Shou Pu Ehr. The spent leaves are all uniform dark dark brown twisted and not a broken one in the bunch reminding me of hijiki. If you like big and bold this is for you

Preparation
195 °F / 90 °C 0 min, 15 sec 8 g 3 OZ / 100 ML

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98

Comes in prepacked 8g foil packets. Used a thick walled gaiwan. Dry leaf has notes of molasses and cocoa. Did three steeps into my fair cup all just a few seconds in length. I can tell you that this tea can make you cry its so good. Deep brick soup color. Wet leaf aromas of toasted rice and slight florals, flavors of cocoa, grain, dried cherries, floral notes and a pleasant smokiness. Smooth, layered, just enough sweetness, medium roasted, thick on the tongue. I ended up with 16 steeps and a belly full of goodness. Glad I splurged on this.

Preparation
195 °F / 90 °C 0 min, 15 sec 8 g 3 OZ / 100 ML
Doug F

Where did you find this?

BigDaddy

Its available from Dragon Tea House

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78

Casey picked this as the tea we were going to drink tonight. In the first steeping I could smell and taste coffee, pipe tobacco, caramel and cinnamon. There was also a bit of rum raisin. As I am writing this, I’m thinking that it is sounding much better than it actually is! It is smooth going down, leaves a dusty texture in my mouth. Casey is noticing a smokiness on the second steeping. I can detect the aroma of burnt sugar. The flaw in this tea is that the beautiful aroma does not match the taste. The taste is not sweet or complex, it is slightly bitter and flat.

Preparation
Boiling 0 min, 15 sec

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