The most interesting aspect of this Gui Fei is definitely its smell. It is very invigorating, sweet and fruity. I could identify hintsof honey, peach, apricot, cloves, nectarine, faint nutmeg and rosemary. Not too dissimilar from a second flush Darjeeling actually. The texture of the liquor is somewhat thin, a little milky and not too exciting. It becomes a bit better in later steeps though. Taste is quite sweet, with notes of fermented nectarines and lemon skin. The aftertaste is fairly sour and a little drying.
Flavors: Apricot, Cloves, Fruity, Honey, Lemon Zest, Nectar, Nutmeg, Peach, Pleasantly Sour, Stonefruit, Sweet
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I’ve already hit up Roswell Strange’s tasting note on this tea and I’m going to do it to anybody that posts a new review… After discovering I didn’t like this tea gongfu, I tried it cold-brewed and ended up railing through the remaining amount that way. It just did something for me. Highly recommended if you’re into that.
Thanks! I will try that next time. Actually, maybe tomorrow already :D
How do you usually cold brew ball rolled oolongs? I would normally hit them with some boiling water for about 30s to help them open up. After a few minutes I add cold water and the wash to the leaves and let sit at least overnight in the fridge.
Yeah, that’s what I typically do for balled oolongs. I don’t remember how much of this leaf I used, though. I prepared it as one long 24-hour brew or two overnight steeps, both methods with good results.
I’ve had good results starting with room temp water (my tap water is awful, so I’m usually pouring bottled spring water anyway) & leaving the vessel out on the counter for an hour before I move it to the fridge for overnight. That period at room temp seems to help everything open up.
Cool, I’ll have to give that a try.
I’ve already hit up Roswell Strange’s tasting note on this tea and I’m going to do it to anybody that posts a new review… After discovering I didn’t like this tea gongfu, I tried it cold-brewed and ended up railing through the remaining amount that way. It just did something for me. Highly recommended if you’re into that.
Thanks! I will try that next time. Actually, maybe tomorrow already :D
How do you usually cold brew ball rolled oolongs? I would normally hit them with some boiling water for about 30s to help them open up. After a few minutes I add cold water and the wash to the leaves and let sit at least overnight in the fridge.
Yeah, that’s what I typically do for balled oolongs. I don’t remember how much of this leaf I used, though. I prepared it as one long 24-hour brew or two overnight steeps, both methods with good results.
I’ve had good results starting with room temp water (my tap water is awful, so I’m usually pouring bottled spring water anyway) & leaving the vessel out on the counter for an hour before I move it to the fridge for overnight. That period at room temp seems to help everything open up.
Cool, I’ll have to give that a try.