Yesterday was such a great adventure that I feel that I should be a bit more adventurous in my morning tea choice. So I’m trying this Tanyang Gongfu black, which is quite a pretty tea with small twisted leaves and little golden tips mixed throughout.
Later on I’ll be doing more puerh exploration with my new Xiying tea pot which I seasoned day before yesterday. More on that later today.
In the meantime this tea is quite nice. It has a very sweet fragrance with notes of a very light fruitiness and a slight coconut or vanilla note. It brews up into a reddish brown liquor with some slight murkiness. A slight bitterness and astringency mars the sweetness of the tea but it is otherwise a fairly nice black tea with complex notes of fruit, cocoa, raisins and something else I can’t identify. It gets sweeter as it cools.
Preparation
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Ooh, I’m be keeping an eye out for your posts. (Actually, I already do.) I received a new Xiying tea pot and would love to hear your plans with it. I haven’t used mine yet.
yixing….mine is yixing. oops.
I make that spelling mistake all the time. In fact, looking up at my post, I’ve made it again. Some five year old genius in my mind keeps suggesting that X comes before Y.
Ooh, I’m be keeping an eye out for your posts. (Actually, I already do.) I received a new Xiying tea pot and would love to hear your plans with it. I haven’t used mine yet.
yixing….mine is yixing. oops.
I make that spelling mistake all the time. In fact, looking up at my post, I’ve made it again. Some five year old genius in my mind keeps suggesting that X comes before Y.