totally not sure about this one..
It looks amazing on paper, Ya Shi leaf (of which some of my favourite tea has come from) but put in a dehydrator early to stop the oxidisation, and you end up with a lovely green leaf with an amazing fresh aroma.
Apparently this is a new technique, & im finding it hard to work out how to brew it,, the leaf is more delicate than TGY, so too hot & we are in oily soapy blech territory, even when flash steeped. Ended up around 70-80c gongfu being the best imo, where the oily taste was kept at bay, because there isnt much else to balance it out. I cant see it working western but maybe with a lot more water it might, but those leaves being in the water for too long.. doesnt scream to me how a Dan Cong should be.
What else to say? well its a little vegetal, lovely steamed milk aroma, tiny bit sweet, but really needs something else to balance out the soapy taste. After every sip I was shaking my head wondering what the makers are trying to put across here – that oily taste, sure its recognisable but all the really nice fenghuang ive had, they had loads more going on which balanced it out (and overtook it with fruit or velvety lushness or florals or, you get the idea – when I brew im keeping the oil at bay, but when its the dominant flavour? hmm dunno about that)
Maybe with some detailed brewing instructions I might like it more? im currently stuck as to how to make this more palatable. its very odd to my tastebuds.
Im also going to stop drinking it for the time being because if this makes me think of soap everytime I drink my other favourite teas by mental association, i’ll be very very displeased..
Flavors: Milk, Olive Oil, Soap, Sweet, Vegetal
