I quite like this tea, but can also understand some of the negative reviews here. The amber liquor smells of strong sweet hay, while the wet leaves smell of sweet hay, a hint of tobacco, and another strange sweetness that I can’t really place. I brewed with about 225ml of water, and poured the water slowly from some height to help the tightly compressed leaves open up. That worked really well. The liquor is smooth in the mouth, with just a bit of astringency and the hay flavour is strong. I found the qi to be substantial and enjoyable.

Preparation
Boiling 0 min, 15 sec 7 g 8 OZ / 225 ML

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In early 2017 I re-kindled my love of tea after a long coffee-filled hiatus when I read this article: http://www.seriouseats.com/2015/02/best-tea-where-to-buy.html and enthusiastically dove into the world of puerh and Taiwanese oolongs.

I now drink tea daily, usually brewing in my trusty 250ml gravity steeper which I find offers a nice in-between of gongfu and western style brewing. I still love my gaiwan, and will always turn to that when trying a new tea.

I am loving this journey, and excited to continue exploring this awesome tea universe.

Instagram: @jesselinney

Location

Guelph, Ontario

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