80

Forgot to save my previous note on this, so this will be just a short and quick review.

I prepare this tea mainly gongfu style, but I have also done it western

With gongfu, early steeps contain a very fruity apricot taste (specifically dried apricot). But subsequent infusions adopts a heavier wood-like taste with malt and dried apricot background. I haven’t seen how it tasted following the end-stage infusions, so can’t give much of a comment on that.

I did prepare this western style once quite a while ago, and I do have to say that western style is the recommended way to approach this tea. It had a very complex yet harmonic taste, consisting of fruits (with apricot as main), honey, general sweetness, light wood, chocolate, and a maltyness around it. I believe gongfu style doesn’t allow the blend of leaves to steep sufficiently enough to have the combined flavour from all of them, but instead prefers the faster steeping leaves over the others.

Not a bad tea, but not recommended if you prefer tea gongfu style.

Flavors: Apricot, Baked Bread, Dried Fruit, Malt, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 4 OZ / 110 ML

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My grading criteria for tea is as follows:

90-100: Phenomenal tea right here. Drinking this is just a wonderful treat.

85-89: Extremely good tea but it’s just missing that one thing to make it exceptional.

80-84: Very good tea. May not be the best, but it certainly is excellent for the times that you crave them.

70-79: Good tea. The types of teas that have that one characteristic to them that makes it worthwhile despite lacking in all the other areas

60-69: Average tea. Doesn’t excel at anything but isn’t’ horrible in anything either.

40-59: Below average tea. I can see how someone else would like this tea but I definitely don’t like it. Could be an issue with my brewing or just my taste in general. If it’s a brewing issue, rating will be adjusted accordingly.

0-39: How is this tea. Better beverages could be made by grabbing a clump of dead grass from my front lawn.

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El Paso, Texas

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