jmonl-38 Send Message

1st infusion. Sweet palate, very fruity (apricot, peach)

2nd infusion, tea more frank, drier and tonic, but keeps its voluptuousness, the fruits are less sugar but always present in all subtleties, we note a slight nascent astringency.

3rd infusion, We drought this drought, but we left on the fruit yellow (stewed), slight bitterness and agreeable by its presence which equalizes the tea, then notes of malted honey.

4th infusion, the liquor pulling more on honey and more astringency but still keeping are surprising pleasant softness.

Too bad to have had only one ball of this tea ….

Gong fu cha 25/15 at 95 ° C then 45/60 at 90 ° c

Flavor: Apricot, peach, honey, malt, chocolate, astringent +, bitterness + -

one of my best laoshan drunk, so far!

Even when I missed on an infusion (the first) at 1 min, tea with a slight bitterness, the presence in the mouth, like grilled barley, touches of crimson red sugar. on strong flower notes in mouth. I repeat an excellent laoshan !!

tea leaving an impression of velvet, persistent in the mouth. cha qi vibrating and drawing. Bitterness bitterness and pleasant, smell of honey and fruit yellow wall (liquor)

Flavor: fresh menthol, pine, fruit yellow wall, oaky, slightly mineral

Gongfu cha 25/35/45/60 95 ° c

A very flowery tea on the first two infusions, on the other infusions the flowery turns into something creamy while subtle. Which makes it a very subtle and light tea

Flavors: Lilac, orchid, salty, creamy note and butter.

Gongfu cha 4 infu: 25/35 100 ° c – 35/60 seconds 95 ° c

The floral, jasmine flower aroma, presence of rose, feminine tea. mineral, on certain sip spades on the tongue like pepper (spicy), but a light tea which little pleasure to the women.

Gongfu cha: 4 infu 25/35/45/60 90 ° c 110ml

Flavor: sweet and intense tea with notes of toast, cereal, cooked fruit, dark chocolate,iodine,without bitterness, present but not invasive torefaction.

Gongfu cha : 5 infu 25/20/20/30/60 100°c

Good discovery for this Rougui oolong roasting light see average, can allow the discovery of tea wuyi, even if that if not classified in ‘grand cru’, but your even detours. the liquor evokes fruit wall, tobacco, taste of sweet, all in voluptuousness that marries well with a moderate but not heavy burping present.

GongFu cha: 6 infu 15/15/30/35/45/60 Secondes

Flavors :
fruit wall, Tobacco, sweet, light floral, medium roasting see light

first Dian Hong for me, sweet taste smooth, malty, sweet, cocoa which marries well, slight bitterness present but not disturbing, very minute astringency

Gongfucha 180 ml 5.50 Gr 25/35/45 seconds

A good base to enter the family of rock tea, not very pronounced with a slight torefaction, tea that on the whole and quite round in the mouth.

roast, light bitterness, mellow, round, tobacco, toast, something that evokes heat, plus a flowering touch as a last infusion.

Gongfucha 100°c 8 infu 5/10/15/20/30 Secondes, 1/2/4 min