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568 Tasting Notes
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Prepared this Keemun gong-fu style and am really loving it.
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My cup today is the first from my new Yixing pot, which I seasoned overnight. I still think that clay is the best material for brewing Chinese and Taiwanese teas.
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Lovely sweet, floral tea.
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Rich, slightly spicy. Most comforting on a cold day.
When brewed properly, this tea has rich earthy notes along with a hint of burnt caramel. Very nice.
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This is a truly excellent tea. So many roasted Ti Kuan Yins taste primarily of “roast” while this tea allows some of the floral sweetness to peak through. Stunning.
This is a very good green tea. The initial notes are somewhat vegetal, but they expand into a fruity sweetness. Very nice.
