92

A swap from Togo, thank you.

Split the 5g between a 3g/60mL gaiwan session and a 2g western brew. There’s a reason this is Gong Fu tea.

Delicious and aromatic. Smooth medium body with oiliness, very fragrant in the mouth. Long creamy finish followed by awesome throatfeel and camphor cooling deep in the chest. Salivation and both top and sides of tongue tingle. Happy-dopey energy.

Dry leaf aroma is dark and red, like cherrywood tobacco, dark chocolate, petrichor. Warmed leaf has strong notes of chocolate syrup, wood, cherry, osmanthus and baked bread.

In the nose — bright and creamy, cocoa, vanilla, baby powder scent later turns to raspberry and tobacco.

In the mouth — mineral sweetness on sip, followed by tobacco base note with citrus, cream, cherry, pomegranate, baked bread, camphor. Mineral cleansing. Aftertaste of osmanthus-apricot, orange-like citrus and cream. Tobacco becomes stronger in later infusions and ends with a complement of light smoke.

No bitterness and light astringency only toward the end of the 9-steep session. If it had greater longevity, no doubt I’d rate this 95+. Such a nice autumn weather tea. Bright and uplifting but not heavy despite darker notes in the flavor profile.

Flavors: Apricot, Baked Bread, Camphor, Cherry, Cherry Wood, Chocolate, Citrus, Cocoa, Cream, Dark Chocolate, Forest Floor, Mineral, Osmanthus, petrichor, Pine, Raspberry, Smoke, Smooth, Tobacco, Vanilla, Wet Rocks, Wood

Preparation
205 °F / 96 °C 3 g 2 OZ / 60 ML

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No Sugar Added!

Tea habits:

Among my favorites are all teas Nepali, sheng puerh, Wuyi yancha, Taiwanese oolong, a variety of black (red) teas from all over, herbal tisanes. I keep a few green and white teas on hand. Shou puerh is a cold weather brew. Tiny teapots and gaiwans are my usual brewing vessels when not preparing morning cups western style and pouring into my work thermos. Friend of teabags.

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Sonoma County, California, USA

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