Wow, I realized I haven’t posted a tasting note (at least not a long one) in quite a while now! I’ve had quite a few new teas and written notes (on paper) about a few of them, but between a general funk that I’ve been in and the impending horror of finals week, I haven’t put anything online.
I made this tea in a gawian for the first time today (for some reason I’d never considered making blacks or greens gong fu until recently) and it’s really nice.
This won’t be a full note, but an “update” I guess with some more things I’ve noticed with this tea:
-One, is that it brews GREAT in a gaiwan! It brought out smoother flavors and lasted more than eight (I lost count) infusions
-Another thing I noticed is that its very creamy for a black tea, definitely no cream needed for this one
-Finally, I noticed some nice melon and milk chocolate flavors in addition to the spice and whiskey flavors I noted last time
Well, now I’ll head back to hitting the books… Wish me luck!
