This is something that I made Gongfu near the end of last week to be shared between myself and my roommates over supper – I prepared the tea, one of the roommates provided the food, and the other cooked it. It was a nice trio of contributions! Unfortunately the food was really spicy; and it kind of killed my palate quite a bit during the tea session. Especially for the first part of it as well.
However, after the initial wave of heat had cleared I paced myself better and found a nicer balance between eating and drinking the tea. I think even without the wave of extremely spicy food I would have found this tea a little bit thin/light tasting, but I’m sure the spice didn’t help that feeling. It was, if nothing else, very clean and well rounded. No off notes/fermentation funk to it! Mostly tasted like a sweet woody quality; had a touch of a higher note so I’m inclined to say Cedar just because I think there’s an associated high note that Cedar has over other wood types – but it was also sweeter/smoother than I associate cedar, so maybe it was more of an oak type thing? What’s the in between/cross of cedar and oak!? Perhaps it was that. A little bit of cherry too – but only a smidge, just a hint of that sweet fruity note in the finish.
Despite feeling this was a little thin, I think I still enjoyed it more Gongfu than I have in the past when I’ve prepared this one Western style…