This is part of my Christmas gift from my husband. I’m not sure of why they need to use superior in their name. I guess like matcha with culinary, premium, and ceremonial, it kind of plays a role for the Western drinkers who like the terminology. Either way, it’s a da hong pao. The dry leaf is highly drying. Dry desert woods with intense dry minerality. If you gong fu (and you really should!), smell the tea as you pour the water on the leaf.
I found it started with sweet floral tropical notes and then switched to charcoal. Now creamy butter. If you put the cap on right away or drink it Western style you won’t get quite the same experience. The flavor is nice. Nothing that blows your mind but still lovely to consume. Charcoal, wet rocks, lots of minerality, plum, fresh rain on rocks, Petrichor. The mouthfeel is smooth, almost buttery. As I go further into the infusions (I think 5 now) the mouthfeel is less smooth but more like you licked a rock. The wet leaf is unique, a bit of raisins, a bit of charcoal, and slightly fruity.

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Cupboard updated: 7/27/2023

Tea Profile:
Allergies: Almonds and Dairy.

I’m a purist but I will try a flavored as long as it doesn’t have artificial flavors.

I will drink any type and love to taste whatever I can get my hands on.

(Purple is not a type of tea it is a cultivar known as TRFK 306/1)



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