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“Sloppy Gong Fu. Darjeeling isn’t something that I’d normally Gong Fu – but I was kind of curious about this one, and I was craving white tea so I thought it might work for something a little more...” Read full tasting note
Silky buds offer a heady brew with fragrances of flowers and cocoa. Its brilliant light yellow liquid, finely tart, enhances its grassy character (dry straw, sorrel) with generous fruity notes. Subtle notes of malt and hazelnut support the finish of this substantial and complex tea. A totally smooth experience!
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Darjeeling isn’t something that I’d normally Gong Fu – but I was kind of curious about this one, and I was craving white tea so I thought it might work for something a little more informal before work today.
5 Seconds – 1st Infusion
- Sweet, thick mouthfeel
- Notes of hay, cream, malt, fresh flowers, and hazelnut
- Kind of a “sugar cane” top note
8 Seconds – 2nd Infusion
- Same but with astringency in the finish
- And more of a grassy body flavour
8 Seconds – 3rd Infusion
- A little brisker/more full bodied
- Dry hay, hazelnut, almond skins, grass, malt
- Some floral undertones
- Same astringency in the finish
10 Seconds – 4th Infusion
- Significantly lighter coloured liquor that prior infusions
- The taste was much the same, though
- Honestly? I’m not super into it but that could just be because I feel ill today too…
15 Seconds – 5th Infusion
- Got a little of its initial sweetness (sugarcane and hazelnut) back at the top of the sip
- But the body is very grassy
- And the finish REALLY astringent
- Reminds me of cough syrup; not in flavour, but in the mouthfeel of it after a spoonful
So, on that unpleasant note… I’m actually going to end the session.
To be completely fair to the tea, I feel pretty sick today so I don’t know if my palate is where it normally is and I’m definitely not in the same head space as I generally am, either. So, it probably wasn’t the world’s best day for Gong Fu. I really thought it might make me feel better though.
It just… didn’t.
Can you explain these Infusions you do with a tea?
It’s the Gong Fu method of brewing tea – the traditional Chinese style; though my particular Gong Fu session was a bit lazy/short for most Gong Fu. There are SO MANY interesting Gong Fu tutorials on Youtube, and a lot of written explanations/tutorials on line but I think this is a good one to start with because it gives some background on what the style is along with showing a demonstration:
https://youtu.be/9ngRCtNINCA
Thank you Roswell! I will check this out.