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This is the kind of tea for when you’re in the mood for something soft and delicate. I would say that’s true for pretty much all of the long feng xia teas I’ve tried.

The taste of this tea is crisp and fresh, with subtle floral and vegetal notes that have to be gently coaxed out. It doesn’t play well with very hot water. Instead, green tea like temperatures (180 – 185 F) are necessary in order to bring out its delicate character.

It starts off light and sweet. A pale yellow liquor that tastes like early morning dew on grass. Notes of lily of the valley appear as it cools. The color becomes greener with subsequent steeps. The body grows fuller and the tea bursts with a buttery floral taste. I detected notes of hyacinth, daffodil, and gardenia. After a few more steeps the tea mellows out a bit as it shifts to a fruity-vegetal taste.

I steeped 4g of this tea in my 110ml purple clay teapot using 180-190 F temperature water. The tea was steeped 7 times following a rinse for 30s/45s/1m/90s/2m/3m/4m.

Flavors: Butter, Flowers, Fruity, Grass, Sweet, Vegetable Broth

Preparation
185 °F / 85 °C 0 min, 30 sec 4 g 4 OZ / 110 ML

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Bio

Fell into tea years ago, and for a long time my experience was limited to Japanese greens and a few flavored teas. My tea epiphany came a few years ago when I discovered jade oolongs. That was the gateway drug to the world of fine tea and teaware.

With the exception of a handful of lightly scented teas, I drink mostly straight tea. I love fresh green and floral flavors and as such, green tea and Taiwanese oolongs will always have a place in my cupboard. After avoiding black tea forever, Chinese blacks are beginning to grow on me. I’ve dipped my toe into a few puerhs now but it’s still relatively new territory for me. I also enjoy white tea and tisanes but reach for them less frequently.

Other non-tea interests include: cooking, reading, nature, MMA, traveling when I can, and of course putzing around on the interwebs.

IG: https://www.instagram.com/melucky

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