The first time was wonderful. It was like drinking orchids with almonds and dried cherries. Of course, the session was Gong Fu with 4 grams in a little less than five ounces. The flavors got sweeter, smokier, nuttier, and better. Other times were disappointing and it tasted like a bland oolong with a little nuttiness, not much else. Sometimes it could be too roasty for longer steepings. That’s why 10-20-30 seconds is better.
Drinking it now in a giant tea ball, it opens more and opens up nicely. I change my mind on this one too much. I either love it or am too bored with it. There’s little in between. I’d recommend it to experienced drinkers for sure, but something too exotic for newbies. It really has to be brewed with precision.
Flavors: Almond, Cherry, Dried Fruit, Flowers, Honeysuckle, Nuts, Orchid, Osmanthus, Roasted
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Does it develop nicely western style?
I could have sworn I replied. It does not hold up as well as the Shui Xian does Western, but even then, the first steep of the Shui Xian is best at a minute Western. This tea, however, is a lot more delicate in terms of notes. It only develops nicely in the few seconds from 10-30, but it should be left at 10, 20, and 30.
Its happened to me a few times when using my phone, posts dont show up.
Maybe im wording wrong, I mean letting the flavour develop in the cup as it cools (after you take out the leaves) – I like the change in some Oolongs, and particularly like them when they hit about 80 or 70 degrees, when sometimes sweetness starts coming through.
I have read somewhere that some Oolongs are best drank when they are this temperature.
You taste the smoother notes as it cools more like almond, cherry, and the sweetness. And I can totally see why oolongs are better at that temperature.
Sounds like my kind of tea – smoke with almond & cherry coming out over the course of the mug.. And the price is nice as well
Keep in mind that it is VERY subtle though, so don’t expect them to be obvious unless that is exactly what you are looking for.
i’ll have to try some of berylleb’s tea, I can see you are really on the fence with this one!
Now, I definitely recommend it. I got bigger leaves in the last cup and the yummy flavors in full.
haha, what weight & temps did you use, do you remember?
185 degrees Fahrenheit or 85 C at first, then I let it cool down a little bit as it steeps. I’m bad about measuring weight. I usually eyeball it by getting two to three generous hand pinches into a six and half ounces vessel, picking larger leaves if I can. I do know at least that it does not exceed 5 grams. 3-4 g is the best estimate especially Gong Fu. I prefer closer to 3 grams Western. Again, for me, it depends on the leaf sizes. I use less if I have bigger leaves, more if I have smaller leaves. Hopefully, this word soup helps.
yes, understood, im more or less exactly the same, 3g western and more gongfu, and temps around 90c
Does it develop nicely western style?
I could have sworn I replied. It does not hold up as well as the Shui Xian does Western, but even then, the first steep of the Shui Xian is best at a minute Western. This tea, however, is a lot more delicate in terms of notes. It only develops nicely in the few seconds from 10-30, but it should be left at 10, 20, and 30.
Its happened to me a few times when using my phone, posts dont show up.
Maybe im wording wrong, I mean letting the flavour develop in the cup as it cools (after you take out the leaves) – I like the change in some Oolongs, and particularly like them when they hit about 80 or 70 degrees, when sometimes sweetness starts coming through.
I have read somewhere that some Oolongs are best drank when they are this temperature.
You taste the smoother notes as it cools more like almond, cherry, and the sweetness. And I can totally see why oolongs are better at that temperature.
Sounds like my kind of tea – smoke with almond & cherry coming out over the course of the mug.. And the price is nice as well
Keep in mind that it is VERY subtle though, so don’t expect them to be obvious unless that is exactly what you are looking for.
i’ll have to try some of berylleb’s tea, I can see you are really on the fence with this one!
Now, I definitely recommend it. I got bigger leaves in the last cup and the yummy flavors in full.
haha, what weight & temps did you use, do you remember?
185 degrees Fahrenheit or 85 C at first, then I let it cool down a little bit as it steeps. I’m bad about measuring weight. I usually eyeball it by getting two to three generous hand pinches into a six and half ounces vessel, picking larger leaves if I can. I do know at least that it does not exceed 5 grams. 3-4 g is the best estimate especially Gong Fu. I prefer closer to 3 grams Western. Again, for me, it depends on the leaf sizes. I use less if I have bigger leaves, more if I have smaller leaves. Hopefully, this word soup helps.
yes, understood, im more or less exactly the same, 3g western and more gongfu, and temps around 90c