Another one I got out of curiosity and the description online. Caramel, coffee, and cocoa were the notes that sold me.
Something told me that this was a tea specifically designed for Gongfu. I’ve had it western for comparison later on, but the roasted nutty vegetal character this has hides the natural sweeter notes like honey, caramel, coffee, and cocoa. This is one that you honestly have to master steeping in order to fully enjoy. Gongfu means “skilled art” after all. Also, the water should be between 190-to just under boiling to enjoy.
#1. Rinse that is really a 15 second steep. Creamy, nutty….caramel?
#2. 45 seconds. Nutty, caramel, smooth, light…and even a little bit like coffee. Dig it!
#3. 60 seconds. Not nearly as strong as the first or second steep, but still complex. Maybe toffee, but not quite. Somehow, it reminds me of a Dian Hong.
#4. 80 seconds….over steep at around 2 1/2 minutes. Very forgiving. More floral, but still reminiscent of coffee. Awesome while listening to Linkin Park under thunder.
#5. 6 minutes after incremental checks. Mostly nutty, and kinda like toffee.
Overall, I was surprised and impressed. Much sweeter than I was actually expecting. It was almost exactly what I was looking for when I was painting. I can’t help but wonder now what the regular osmanthus one tastes like…
Anyway, the Gongfu session is easily a 90 for me, but western a 70. Subjective, I know, but one that I really like. Not quite sure who I would recommend this to.
Flavors: Caramel, Coffee, Floral, Nuts, Salt, Smooth, Toffee, Vegetal