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“This was a weird tea. I did it Western style at work and really liked the first steeping. I got all the buttery and fruity notes. Second steep was immediately dry and bitter. Figured I did...” Read full tasting note
Wild harvested on a completely abandoned tea farm at around 2300 feet on Snow Mountain (Xue Shan Mountain) in south Fujian, these leaves have been untouched since the year 2000, resulting in a complexity that is both relaxing and serene but also powerful as the tea is mirroring it’s wild environment. This tea has the cha qi of an ox.
With a super buttery mouth feel, the initial tea flavor is powerful. In the first initial steepings we get a strong pao blossom aroma with a pleasant lingering fruit note as the leaves cool. Tea drunk on the aroma along, the iridescent yellow liqueur lights up the porcelain cup as it fades to a lighter orange as it cools. Later steepings, nothing seems to change. A very consistent tea all the way through. The floral pao blossom note stays well into later steepings, while always being followed by an Oriental Beauty like fruity sweetness.
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This was a weird tea. I did it Western style at work and really liked the first steeping. I got all the buttery and fruity notes. Second steep was immediately dry and bitter. Figured I did something wrong so proceeded to 3rd steep. Still had flavor, but not as fruity and the buttery notes were mostly gone. Again, I likely did something not right to get something so distinctly different from the shop’s tasting notes. I used the full tablespoon of leaves for 8 ounces of water and holy cats, is that a lot of leaves, especially after steeping.
Did it in a gaiwan tonight. About 1 teaspoon in 140ml water for 30 seconds. Again, the nice buttery notes were back but not as much fruit but some floral appeared. Second installment at 45 seconds. Bitterness creeping in, very drying.
Then came the weirdness. Third installment at another 45 seconds. I’m getting that ginseng/licorice root lingering sweetness on my tongue and lips. Starting to wonder if there is something in my teaware or my kettle. I only get it on the greens and oolongs though, maybe the blacks mask it. Dunno. But I hate that sweetness. Is there an illness or something that can cause that?? I try not to look up health stuff online since everything you look up will kill you, according to the internet, but now I’m wondering. I’m at the age when the warranty has expired and everything is breaking this year. :)
