The liquor has a bright amber-ish color. It’s aromatic with a light orchid and strong honey aromas. The tea leaves are dark green. I was reading the interesting story behind this Hu’s tea “The Big Dark Leaves” on Mandala’s site while sampling this. How Mr. Hu saved the ancient tea trees during the 2008 financial crisis. Pretty interesting stuff. ^^

Back to the tea hehe… Although the aroma was a strong wild honey smell, the taste of honey was light, delicate. Very mellow floral, wood, sweet notes. I enjoyed the first and the 4th steep but the 2nd and the 3rd were very bitter. My dad, if he was alive, would have loved it, it reminded me of this “delicious” soup he used to make, made of bittermelon. I ate everything he cooked except that soup lol, no matter how much he tried to gaslight me saying how “delicious” it was. He was born and raised in the Philippines so he cooked all of their authentic dishes but that was the only one that I could not eat, no matter how much rice I put in it.

So this tea isn’t for me, although I’m generally a sheng over shou type of Pu’er person. It’s just a little too bitter. If I ever get another sample, I’ll try to lower the temperature and play around with the brew & see if I can make those honey notes sing instead of the bitter notes.

Yixing gaiwan, 7g, 205F, 15/25/35/45 and debating to continue. :P

Flavors: Bitter, Honey, Orchid

205 °F / 96 °C 0 min, 15 sec 7 tsp 4 OZ / 110 ML

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Longtime casual tea drinker. In the past, mainly Sencha, Matcha. I’m currently into Oolong, Black & Pu’erh.

Gongfu cha is the main way I prepare my tea (gaiwan or Yixing teapot). I drink all tea… Usually unflavored. I do try some flavored now. Just as long as it doesn’t have any artificial sweetener.

Favorite stores: TeaVivre, What-Cha, Mandala Tea, Yunnan sourcing, White2Tea, Lupicia. (Note: I love the teaware from TeaVivre and Yunnan sourcing.) Good experiences with 52Teas, Harney & Sons, Whispering Pines

Flavors I dislike are artificial flavors, especially artificial sweeteners. Strong lavender, violet, any strong floral-perfumey tea; cantaloupe, ripe papaya, sweet honeydew.

Can handle a little of the following: Rose, licorice, anise, jasmine, mint, spearmint, peppermint, leather.

Favorite flavors: Citrus fruits (especially grapefruit & tangerines), granny smith apple, bananas, guava, mango, tamarind, watermelon, stonefruits, all fruits except cantaloupe, chocolate, caramel, vanilla, milk, cinnamon, creme, bread, nuts, toasted, roasted.

I generally don’t add anything to my teas.

As I explore, my ratings may shift. 90+ generally means I’ll keep it on my shelf.





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