29 Tasting Notes
tea leaving an impression of velvet, persistent in the mouth. cha qi vibrating and drawing. Bitterness bitterness and pleasant, smell of honey and fruit yellow wall (liquor)
Flavor: fresh menthol, pine, fruit yellow wall, oaky, slightly mineral
Gongfu cha 25/35/45/60 95 ° c
Flavors: Fruity, Honey, Menthol, Pine, Wood
A very flowery tea on the first two infusions, on the other infusions the flowery turns into something creamy while subtle. Which makes it a very subtle and light tea
Flavors: Lilac, orchid, salty, creamy note and butter.
Gongfu cha 4 infu: 25/35 100 ° c – 35/60 seconds 95 ° c
Flavors: Butter, Creamy, Floral, Flowers, Orchid, Salty
The floral, jasmine flower aroma, presence of rose, feminine tea. mineral, on certain sip spades on the tongue like pepper (spicy), but a light tea which little pleasure to the women.
Gongfu cha: 4 infu 25/35/45/60 90 ° c 110ml
Flavors: Black Pepper, Cinnamon, Floral, Flowers, Jasmine, Mineral, Rose
Good discovery for this Rougui oolong roasting light see average, can allow the discovery of tea wuyi, even if that if not classified in ‘grand cru’, but your even detours. the liquor evokes fruit wall, tobacco, taste of sweet, all in voluptuousness that marries well with a moderate but not heavy burping present.
GongFu cha: 6 infu 15/15/30/35/45/60 Secondes
fruit wall, Tobacco, sweet, light floral, medium roasting see light
A good base to enter the family of rock tea, not very pronounced with a slight torefaction, tea that on the whole and quite round in the mouth.
roast, light bitterness, mellow, round, tobacco, toast, something that evokes heat, plus a flowering touch as a last infusion.
Gongfucha 100°c 8 infu 5/10/15/20/30 Secondes, 1/2/4 min
Flavors: Flowers, Roasted, Toast