6 Tasting Notes
i have brewed this in a gaiwan and one of my sheng clay tea pots. i have to say, the storage is really present with a gaiwan (i actually throw off the first three rinses) but my clay tea pots seem to mellow out the tea nicely and gives it much more character. this is well priced for an aged tea.
This tea has got me all jacked up at work this morning. I packed the gaiwan to the brim (once the leaf was wet it filled the gaiwan). This packs a great bitter punch to the face. Slightly sweet and mouth drying. I am tasting from the Gourd. I think if the cake is stone-pressed, then i just may pick one up.
This tea is a treat. Drink this by itself.
I put on some perpetual groove from 2012 and sat down for a session.
The dry leaf smells amazing. Cocoa. Toffee. It seriously smells like brownie mix. So sweet.
Wet leaf changes to a more roasty bark smell. With some coffee type notes.
Dry leaf is rolled and opens up quite a bit. Single leaf. No stems.
The liquor is amazing. I’m picking up all the smells of the dry and wet leaf combined. Slight astringency. Not much at all. I’m flash brewing in a gaiwan btw.
The liquor is a wonderful dark caramel color. Smells sweet and roasty. Wet leaf is dark dark brown. Dark as a shou puerh. I’m tasting earth, bark, toffee, cocoa, and something I can’t place and it’s driving me crazy. Almost like roasted macadamia nut.
I’ll keep going on this and save this tea for special occasions.
This is a fun tea. Not as sweet as the big red robe Mandala offers but just as roasty. Wood flavors and maltiness. Mineral taste as with all yancha. I can’t place the sweetness. It’s a nutty sweetness. Faint.
However you can play with this tea. Lots of leaf with flash brews or less leaf and longer brews. Gives very different liquors.
Nice Amber caramel color. Smooth finish with a little lingering malt on the back of the tongue.
Not much change from brew to brew using gongfu style.
(This was my first review so bare with me). :-P