417 Tasting Notes
This is a great comfort tea. It will always be a staple in my cupboard because I haven’t found anything that goes as well with Justin’s dark chocolate peanut butter cups or homemade dark chocolate covered macadamia nuts (what I’m munching on today). It is a dark-roasted oolong whose aroma reminds me of coffee, stone fruit, and nuts. Great for a relaxing Sunday.
Preparation
They keep this one under the table, so you either have to know about it, or they have to offer it to you. I totally fell for the gimmick of this and decided to buy an ounce. It did turn out to be a very nice tea. The florals were well balanced with other flavors and there was a nice buttery taste to it. I’m still a new tea drinker (at least when it comes to anything besides English and Irish black tea blends), and I haven’t had many other spring Tieguanyins. I’ll have to try this alongside a couple of others soon.
Preparation
This is another delicious Wuyi tea from Red Blossom. I prepared this gongfu style using a porcelain gaiwan. I would love to do a side-by-side tasting against come of their other Wuyi cultivars to find out why people consider it to be so special, but I only had a small sample and decided to appreciate it on its own and not to try to analyze the experience.
