87

Nabbed this one from the first GCTTB when I had it a month or so ago…

I brewed this one up Western style to enjoy whilst having a long soak in the tub. I haven’t yet found a practical way to enjoy Gong Fu whilst having a bubble bath, but rest assured that once I do I’ll be taking advantage of those long soaks to enjoy some Gong Fu brewed Pu’erh.

I was a little surprised by this one; it had a really upfront sticky, fruity sweetness to it and a mouthfeel to match that syrupy quality. I’d say those intense fruity notes really reminded me of both raisins and plums. Apart from that, this had your typical array of earthy, brothy and mineral notes and then a richness in the foreground that I think would best be described as a fudgey, chocolate note and maybe even a little bit of caramel? The caramel was a stronger presence in the aftertaste, where it lingered on the tip of your tongue. About halfway through my mug, I noticed I was also observing a little bit of an sweet and umami quality as well in the top of the sip alongside the raisin/plum. Initial impression was tomato, but looking back on it I’m thinking a bit more of a persimmon. Persimmon is like a tomato, but sweeter/fruitier with a more honeyed taste to it.

So, a very enjoyable as well as interesting and even somewhat unique cuppa.

Christina / BooksandTea

Did you have to do any rinses on this? After I tried this and didn’t get very far, someone else suggested to do a rinse or two the night before and let it sit so that the nuggets had time to unfurl.

Roswell Strange

I did a ten second rinse to start, and that definitely opened things up a little. After that I brewed Western though, so the longer steep time was, I believe, more beneficial to getting more flavour out.

Login or sign up to leave a comment.

People who liked this

Comments

Christina / BooksandTea

Did you have to do any rinses on this? After I tried this and didn’t get very far, someone else suggested to do a rinse or two the night before and let it sit so that the nuggets had time to unfurl.

Roswell Strange

I did a ten second rinse to start, and that definitely opened things up a little. After that I brewed Western though, so the longer steep time was, I believe, more beneficial to getting more flavour out.

Login or sign up to leave a comment.

Profile

Bio

Hello;

My name is Kelly. I’m a twenty something tea drinker and reviewer originally from the prairies, but recently relocated to Quebec. I was introduced to DAVIDsTEA and started drinking tea fairly casually about six years ago. At some point, that casual hobby became an ingrained part of my daily life; I became a part of a greater community, incorporated tea into my daily routine, and it became my career.

You know you’ve got it bad when you get your hobby tattooed to your arm.

I’m a TAC certified Tea Sommelier!

I drink a balance of flavoured tea and straight/traditional teas – in all formats. I prefer to have a wide, and general knowledge over many types of teas and catagories rather than focus on any one specific tea: a jack of all teas, master of none. Loose, bagged, matcha, Western style, iced, latted, Gong Fu…

You name it, I probably drink it.

In that vein, I’ll drink just about any type of tea – those only ones I have a particularly strong distaste for are green teas and Chai, with some exceptions of course. I have a weird relationship with Sheng pu’erh, but have been gradually increasing the amount of it I consume – currently I have a particular fascination with Yiwu Sheng. Other types of tea that I greatly enjoy are Yancha and other dark, heavily oxidized or roasted oolongs, most shou, black tea, and compressed/aged white teas. I’ll absolutely try anything once though; and I like to have an open mind and explore lots of tea types, even if I have reservations. I’ll probably never leave that “Exploratory” phase…

Usually I drink my tea straight, but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea, I will ALWAYS call it out in the tasting note though. If I’ve not mentioned an addition, you’re safe to assume it’s been prepared straight up.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gong Fu. Often I curate very intentional tea and music pairings, and sometimes I share them here in my tasting reviews. Music is something that I find can deeply affect the experience of having tea.

Favourite flavour notes/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strong Chai spice profiles, mushrooms, seaweed, chamomile, artificial tasting mango or peach, stevia, saltiness, or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/obsessed with: Sheng from Yiwu, Yancha (Qilan in particular), anything with a strong sweet potato note. Also, I need to try ALL the root beer teas! Searching for a really good caramel flavoured blend, ideally with a black tea base.

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Goldfish: Dot
Clay Monkey: Enzo
Jade Pixiu Dragon: Whitaker
Ruyao Carp: Splashy
Ruyao Dragon: Pablo
Ruyao Frog: Bebe
Sculpted Pig: Nelly
Sculpted Tuxedo Cat: Pekoe
Sculpted Tabby Cat: Marmalade
Ceramic Rabbit: Rupert
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
Ceramic Cat: Saffron
Wood Fired Old Man: Leopold

Currently I’m employed at DAVIDsTEA. While I’m still reviewing DAVIDsTEA blends I am no longer numerically rating them due to the obvious conflict of interest. Any tea blends you currently see with a numeric score that are from DAVIDsTEA were reviewed prior to my being hired there.

Location

Montreal, QC, CA

Website

https://www.instagram.com/ros...

Following These People

Moderator Tools

Mark as Spammer