Method: Gongfucha with 7 grams of leaf to 120 ml of water with a quick rinse.
(The pot I’m using is the porcelain pot I use for Oolongs. It has a pour of around ten seconds, so subtract 10 seconds from the steep time to get the tea’s “idling” time)
The leaves are shaped much like other Gao Shan teas I’ve had, large, dark green balls with gold-green stems connected. The smell coming off the leaves is great, a mouthwatering creamy, fruity, sugary smell. Can’t wait!
1st Steep (15 seconds): There’s a lot of green going on in the Color here, and the Scent, while still light, has that mice mouthwatering effect. It smells sweet, with hints of that Gao Shan creaminess. Te Taste, especially for the first infusion, is very good. There that creaminess that just rides on a silken mouthfeel. The Aftertaste is sweet, like water with just a bit of sugar in it.
2nd Steep (20 seconds): The Color has a deeper green-yellow color, which is actually quite nice to look at in the cup, but the Smell is gorgeous, flowery fruit scents everywhere. The Taste is a bit floral with a slight astringency, but there’s a nice slick mouthfeel, like it’s just gliding along the tongue. The Aftertaste is lasting, a sweet creaminess that simply lingers on the middle of the tongue.
3rd Steep (20 seconds): The Color’s gotten a bit darker, now it’s more like a yellowed jade color. The Smell is great, floral with some creaminess, but the Taste, God, the Taste. Sweet, floral, creamy, perfect, it’s incredibly smooth and has a wonderful viscosity, not too thick, but not weak at all. The Aftertaste is splendid, a sugary floral taste with a very pleasant bite. This might be my favorite steeping since I started recording my tastings. :)
4th Steep (25 seconds): Color’s holding up very nicely. The Smell is like I’m sniffing a flower, I just have no idea what that flower is, it’s beautiful, though. The mouthfeel is the first thing I’m noticing, it’s still slick (TeafromTaiwan calls it “buttery”), but’s it’s effecting a different part of my mouth, the sides of my toungue and the back part of the roof of my mouth. The Taste has homogenized a little, it’s still smooth and sweet and floral, but the tastes are running together a bit. Te Aftertaste is really long-lasting.
5th Steep (35 seconds): Color, still just being beautiful. The Scent’s weaker, a light flowery-thing with come Gao Shan cream in there. The Taste, though is drastically different. It’s sugary. you feel it on the tip of your tongue when you first take a sip. It’s ultra smooth, though, with a sweet fruity-ness in the Aftertaste. It’s wonderful. :)
Summary: Please do not stop at 5 steep, I beg you! This tea has much and more to offer in terms of taste and mouthfeel development. I am in love with this tea! It’s not ultra cheap, but it’s not super expensive. At $25 USD for 75 grams, I’m running around $2.33 USD for a gongfu session. While it’s coming up on double the price of the Ali Shan Four Seasons ($1.21 per session), it’s not wholly unreasonable or even something to save for special occasions (think Da Yu Ling). I like this tea, it has all of the qualities of a wonderful Gao Shan without the “Mega-Ultra-Super-Price” of a Da Yu Ling ($46 USD per 75 grams). I recommend this to every one! Beginners, this is grown at 1900 meters, if you want to get higher up the slopes without breaking the bank, this is a good place to start. Veterans, this is a Great stand-by, not super expensive, but of impeccable quality!