(I am pretty sure this is my first taste of tea from Nepal, though I’ve heard them recommended often. This one is May 2017.)

A lovely, delicious tea. I’ve been able to try western and cold brews so far, and I’d like to try gongfu with the last of the sample.

Western (3g/175ml, 95 C), got 5 infusions in all.
Dry leaf is sweet, fruity, malty, a little brown sugar & milk chocolate; lots of fine downy tea hairs. Wet leaves smell very sweet, strong aroma of burnt sugar with some raisin, and earthy tobacco.
3 min – Brew is a pretty, reddish amber; smells sweet & earthy, touch of woodsiness. Taste is layered, quite nice, smooth, rich & a little thick, some very light tannins – a little malty, tobacco, muscatel moving into raisin, fig. Florals come out as it cools (rose?).
4 min – Still very tasty, dark woodsiness balanced with smooth sweetness and a little floral on the finish.
6 min – Same, though a bit muted.
10 min (reduced water to 150ml, increased temp to boiling) – aromatic wood bordering on cedar more prominent, but flavors overall diminishing. Still smooth & pleasant, just not as flavorful.
15 min (150ml, boiling) – Same.

Cold brew (1g/100ml)
Quite good. Many of the same flavors as hot – brown sugar, malt, light fruitiness, hints of fragrant wood – but lighter, refreshing rather than rich, and the floral is much more prominent.

Thoroughly enjoyed, and will update when I try gongfu.

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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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