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I brewed this tea gong fu style as I do for most.
The steamed leaves have a very creamy aroma that becomes more starchy when washed. Both the steamed leaves and the washed leaves have a strong vegetal aroma akin to perhaps a snap pea.
The liquor itself is light and starchy – with similar vegetal notes as its aroma. Reminds me of potatoes. With later steeps the tea takes on a more mineral like flavour. Great tea – very delicate for a Tieguanyin.