This is an updated review… I used gungfu method and it really enhanced the flavors. My tasting notes are still the same, but I would recommend 194F for about 45-50 seconds (4.5g to 4oz water) on first infusion, then add 15 seconds for each following (thanks Lion!). This is a fantastic tea… rich and balanced.
Original Review: 86
Very elegant golden-copper color with pink hues fill the cup and invite you into the aromas of dry wood, citrus and apricot. The mild woody, nuttiness is the first thing you notice on the palate, also there is a clear overall flavor of light milk chocolate (think light chocolate milk with hints of malt) which developed more as the tea cooled. Slightly astringent on the back end, which helps to draw out some of the complexity, make the chocolate notes seem to be more dark than milk while enhancing the subtle apricot notes and lengthening the finish with balanced acidity. The finish maybe the best part of the tea.
To be honest on my first few sips I thought it was a little boring… but as it cooled a bit it really opened up the coco and lactic notes that acted as a blanket which enhanced the complex nutty flavors. The recommended brew temperature in “boiling” for 2 minutes, which I agree with, only I let mine go about 2:30. Also… after the tea is steeped, allow the liquor to cool for a few minutes (5-6 minutes worked well) in order to allow the flavors to become more clear. Quite a lovely change after having two very floral Oolongs earlier today! Well worth trying and a very good value with multiple infusions possible.
