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“Gaiwan, 195 F, 4 min steep. Not a bit grassy. Aroma and flavor of wood, nut, and a fruitiness like a Darjeeling — could this be the muscatel flavor? Somebody else try this and post your answer....” Read full tasting note
“as i forgot my iPod ill have to do a quick review. Ru yao dragon teapot gongfucha: when i smell the leaves dry, they smell like chalk and clay (in a good way) when i smell the leaves wet, the smell...” Read full tasting note
This Fujian white tea is made from sun-dried leaves that have been partially steamed. This tea is plucked during the period of April, May, and June. Only two distinct types of leaves and the bud are selected from the branch to make this tea. Research has shown the white tea to be a rich natural source of antioxidants with a high level of flavonoids and polyphenols.
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Gaiwan, 195 F, 4 min steep. Not a bit grassy. Aroma and flavor of wood, nut, and a fruitiness like a Darjeeling — could this be the muscatel flavor? Somebody else try this and post your answer. Whatever it is, I love it! Plus a bonus: a colorful, gorgeous dry tea, so the visual aesthetic is there, too. Stalky (lots of stems) though. ’Tis “The Leaf, the Stem and me.”
as i forgot my iPod ill have to do a quick review.
Ru yao dragon teapot gongfucha:
when i smell the leaves dry, they smell like chalk and clay (in a good way)
when i smell the leaves wet, the smell is intensified.
when i smell the brewed tea i smell clay chalk and spices.
when i taste the brewed tea i taste clay chalk and spices.
all in all this is a good tea. had me fooled too. i thought it was a green tea! :O
the color of the leaves was not brown but green! :O
thus why i rate it a 95 :)
i would recommend this tea to at least try it
Flavors: Clay, Spices
