Better for me western than gongfu even though it was processed for gongfu prep?
It’s a nicely structured and balanced tea with something like a lightly cured tobacco, leather and malt as the dominant, though modest notes. An undertone of red wine, like a red zin or something especially since there was a slight spice aspect. Subdued smoke (nothing like a smoked lapsang souchong), wheat, baked bread, dark/chocolate, pine, wood, molasses, overripe black cherries. There was a bitterness that I associate with the smokiness. Strangely tangy which turned into a metallic quality in the back of the mouth — didn’t mix well with the lingering light cream and osmanthus aftertaste.
The metallic impression threw me and the body was too thin for what I perceive as flavors that normally carry some heft; otherwise, this would be a fine tea considering its balance.
Flavors: Bitter, Bread, Chocolate, Cream, Dark Chocolate, Leather, Malt, Metallic, Molasses, Osmanthus, Overripe Cherries, Pine, Red Wine, Smoke, Spices, Tangy, Tobacco, Wheat, Wood
Preparation
People who liked this
Comments
I was always wondering if the “gong fu” designation in tea names is just a marketing gimmick or if it actually reflects something meaningful (specific processing? leaf quality?).
I would think tea with ‘gong fu’ in the name would indicate not the style of processing, as it looks like I alluded to, but the skill (and luck!) in growing, picking and processing tea leaves to bring out a style’s best character. By extension, to bring out the best of a tea, skilled brewing would be needed, which is where ‘gong fu cha’ method or ceremony comes into play.
There’s still so much I don’t know about tea. Only so much someone far from the source can understand without the context of language, culture and observing or experiencing the tea cycle. But you’re absolutely warranted in questioning whether ‘gong fu’ designation is a marketing gimmick as so much of selling goods revolves around fuzz.
Thanks for putting that in perspective, derk. Even the most knowledgeable about tea still has vast amounts they don’t know about tea.
I was always wondering if the “gong fu” designation in tea names is just a marketing gimmick or if it actually reflects something meaningful (specific processing? leaf quality?).
I would think tea with ‘gong fu’ in the name would indicate not the style of processing, as it looks like I alluded to, but the skill (and luck!) in growing, picking and processing tea leaves to bring out a style’s best character. By extension, to bring out the best of a tea, skilled brewing would be needed, which is where ‘gong fu cha’ method or ceremony comes into play.
There’s still so much I don’t know about tea. Only so much someone far from the source can understand without the context of language, culture and observing or experiencing the tea cycle. But you’re absolutely warranted in questioning whether ‘gong fu’ designation is a marketing gimmick as so much of selling goods revolves around fuzz.
Thanks for putting that in perspective, derk. Even the most knowledgeable about tea still has vast amounts they don’t know about tea.