This is the kind of tea that I want to write a fake review about… but I cannot.
This leaf is quite beautiful and once you give it a nice few hot bats you can see the leaf pull away as it is rolled together. I really like the look and color, but the flavor isn’t anything unique. This was to be expected though, however I was hoping it would have something unique to offer such as dianhong balls do versus loose dianhong (this can vary though).
I am thankful to of tried this for sure, but I can’t say it is better than other greens that I have had… for grading it is hard because there is work done in regards to the preparation of making this tea, but shouldn’t a teas score come from the flavor and not the appearance of work put into it?
People who liked this
Comments
One of the things I’ve learned from the Sommelier course I’m doing is that the grading system describes literally ONLY the appearance of the tea; it has absolutely nothing to do with how a tea tastes. In theory, a broken grade CTC could taste far superior to an Orthodox SFTGFOP. I am marginally surprised to see the Black grading system applied to a green tea though; that’s not super common.
One of the things I’ve learned from the Sommelier course I’m doing is that the grading system describes literally ONLY the appearance of the tea; it has absolutely nothing to do with how a tea tastes. In theory, a broken grade CTC could taste far superior to an Orthodox SFTGFOP. I am marginally surprised to see the Black grading system applied to a green tea though; that’s not super common.