Brewed in a glass, grandpa-style. I started drinking after a 1-minute steep.
This is probably one of those instances in which I taste a tea so differently from everyone else, or it’s probably this particular batch.
When I stuck my nose into the sample packet, I didn’t expect it smell like certain shengs I dislike: black pepper, beef stew, and a hint of apricot I was able to pull out from somewhere. As the leaves steeped in the glass, I smelled buttered popcorn.
The liquor is green-ish, full-bodied, cream-like, and savory. The flavor is very buttery (even near salty) with notes of Brussels sprouts, bok choy, and beans with a green pepper finish. I dislike green peppers, more so in my tea, if it’s not subtle. Not for me.
Preparation
Comments
I love Tai Ping, though of course the top grade isn’t sold outside China. Sounds like your brewing parameters were spot on. Sorry it disappointed in the end, this can be a really good tea. I don’t recall buttery notes in the ones I’ve had in the past.
I love Tai Ping, though of course the top grade isn’t sold outside China. Sounds like your brewing parameters were spot on. Sorry it disappointed in the end, this can be a really good tea. I don’t recall buttery notes in the ones I’ve had in the past.
I had another a while ago and it tasted nothing like this, more like a Dragonwell. I’m still puzzled.