74
drank Shui Hsien by Dunhuang
1 tasting notes

The dry leaves have a very woody smell. Not burnt, just a pleasant aroma reminiscent of oak. After steeping the leaves the slightly roasted flavor comes out in the tea, though not too much. The aroma of the tea smells more roasted than the tea itself tastes. Infused color is a dark brown with a hint of amber.

I’ve done between 3 and 4 infusions per group of leaves. The first I tried was a 2 minute infusion and I found it to be too light, and the roasted flavors didn’t show too much. After that I did several infusions ranging between 4 and 5 minutes, and I was much more satisfied with the flavors. Not as strong of a taste of the roasted leaves as I hoped but still a very smooth texture with very subtle hints of sweetness.

Preparation
190 °F / 87 °C 4 min, 30 sec

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.

Profile

Bio

Web developer and designer. Social media addict, rock climber, lover of folk music. Living with awe and compassion.

Location

Burlington, VT

Website

http://www.withawe.com

Following These People