I prepared this tea western style (according to package directions) and it just didn’t do it for me – not bad, but nothing really stood out. So I used the rest of the sample for cold brew and really enjoyed it.

Cold brew (6g/600ml):
Though this brewed up light and the flavors are subtle, they are sneakily complex! The aroma is sweet, malty, with notes of bitter caramel and maybe even some coffee. Taste is smooth and sweet with some very light floral notes making a nice counterpoint to the malty, caramel flavors. I think I’m even getting a little muscatel note in the aroma and flavor, too, which I didn’t pick up at all in the hot preparation. There’s an earthy note in the aftertaste that I can’t quite pin down – again, it’s light and sweet, but adding interest. Made a lovely, refreshing iced tea.

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Learning to brew gongfu style in my first gaiwan made me aware that not only is there an amazing array of teas out there to try, but each tea has the potential to have a great variety of flavors revealed by different preparations. Whenever possible, I like to brew each tea I try a few ways: gongfu, western, cold brewed/iced. I’ve enjoyed seeing how these treatments change any given tea.


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