derk Send Message

A Sunday morning gongfu session courtesy of ashmanra. Thank you :)

I admit brewing this tea in a gaiwan is not the best way to go. For the majority of people, it will benefit most from a few brews western or maybe a longer teapot steep. Brewing in a gaiwan, though, allowed me to experience the longevity of the jasmine and possibly the peach fragrancing (how is this not a word). Most frangrancing (apparently scenting is ok) in teas does not have much longevity when brewed in a gaiwan or even western, but this one just kept on giving.

I got what I expected from some good quality green dragon pearls — fresh grass, nectar thickness and sweetness, minerals and some light astringency that encourages quick successive sips. The jasmine is strong and lovely both in aroma and taste. I offered one of the early steepings to my housemate who loves floral notes and she commented that the liquor smelled remarkably of sweet yellow cherries. Jasmine hangs around in the mouth and aftertaste.

Once that subsides, the peach, either from the scenting or the tea itself, emerges and persists. The peach is definitely a part of of the dry leaf aroma, though. Most would consider giving up on green tea brewed gongfu when a dry grass flavor, astringency and some bitterness really come out, but I kept pushing because I knew the bitterness in the back of the mouth would turn into a moderate returning sweetness and some warming in the throat. A nice note for a sheng puerh fan to end the session on. Good tea!