Brewed gongfu style at 95C.

Very, very light color for the first infusion. Smells of weak honey and has a lightly smoked flavor.

The second infusion also light in color. Some bitterness and astringency are starting to come out.

The astringency coats my mouth in the third infusion. The taste and mouth feel definitely linger for a long time with this tea, and the honey scent is strengthening, clinging to the empty cup.

With the fourth infusion I’m getting savory notes and a smoothness that precedes each wave of astringency. The aroma has transformed into something a bit more floral, and a bit of a buzz is starting to set in.

On the fifth infusion the scent is almost vegetal and the flavor is definitely more savory. The astringency seems to have mellowed out slightly, and upon emptying my cup I again found it full of a sweet scent.

The following infusion was pretty similar and I did one more before finishing up.

Flavors: Earth, Smoke, Tannic

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML
mrmopar 9 years ago

I like the Spring version of this one too.

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mrmopar 9 years ago

I like the Spring version of this one too.

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I like tea, mostly unflavored. I drink all tea, with a preference for teas from China, Japan and Taiwan, with some exceptions.

I don’t rate until I have had a tea several times unless it makes a very strong, immediate impact.

I am hunting for the following:
w2t 1990s HK Style

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