eliyahu Send Message

I brewed this tea Gong Fu style as I do with most teas.
The steamed leaves have a nice toasty aroma which grows umami when washed.
The flavor is intensely umami with some unfortunate astringency. Almost like chicken!
Decent tea overall, but there are better longjings out there.

I brewed this tea Gong Fu as I do for most teas.
The steamed leaves have a sickly sweet aroma typical of young sheng pu’erhs with interesting legume and honey notes. When washed, an aroma of sweetgrass and hay reveals itself.
The tea liquor has a flavor similar to the aroma of the leaves: with notes of hay, honey, and sweet pea

I brewed this tea Gong Fu as I do with most teas.
The first thing you notice about this tea is the intense aromas of the leaves: syrupy-sweet with strong notes of lychee and rambutan. Luckily, these fruity flavors come through in the liquor as well as nice woody earthiness: reminiscent of a wet log covered in moss.

I brewed this tea Gong Fu as I do for most teas.
The steamed leaves had a mild sickly sweet smell to them typical of a young sheng which became slightly tannic when washed. On the first steep, the tea’s flavor was very smooth and mild with hints of cotton, linen, confectioners sugar, and light tannins.
Overall, it wasn’t a good or bad tea, it was just tea. I can say it was decently pleasant to drink and was worth its low price tag. I do fear that it may have been oxidized by accident by me however, so that is worth noting.