95

Very mellow, and slightly smoky in the first few infusions. I’m only about 4 infusions into it, and it’s starting to open up into a honey citrus sweetness, simular to a Dancong, or Eastern Beauty. I especially like the cooling sensation I get from inhaling through my mouth after I’ve had a few sips. I also like the fact that Verdant has broken it up into perfectly sized approx. 4 gram chunks, which is exactly what you want. This is a very prize tea, and well worth the cost.

Flavors: Chestnut, Citrus, Creamy, Honey, Smoke

Preparation
195 °F / 90 °C 0 min, 15 sec 4 g 4 OZ / 118 ML
Chad

I should’ve mentioned that I’m brewing gongfu-style, in a 4 oz gaiwan. I used a 4.23 gram chunk of solid cake, and two 4 sec washes, not to clear dust, as that isn’t an issue with modern tea, but to loosen the cake, which is the appropriate reason for washing. I infused for 5-6 secs on the first 4 infusions.

Chad

Well, for the 8th infusion, I was noticing the flavour starting to fade, and so I creased the water temperature about 10 degrees to 205, and infused a full 15 secs. All I can say is, it really opened things back up. The smokiness is all but gone, and the tangy honey citrus notes now dominate. This is one which really shines in later infusions.

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Chad

I should’ve mentioned that I’m brewing gongfu-style, in a 4 oz gaiwan. I used a 4.23 gram chunk of solid cake, and two 4 sec washes, not to clear dust, as that isn’t an issue with modern tea, but to loosen the cake, which is the appropriate reason for washing. I infused for 5-6 secs on the first 4 infusions.

Chad

Well, for the 8th infusion, I was noticing the flavour starting to fade, and so I creased the water temperature about 10 degrees to 205, and infused a full 15 secs. All I can say is, it really opened things back up. The smokiness is all but gone, and the tangy honey citrus notes now dominate. This is one which really shines in later infusions.

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Bio

I still consider myself to be relatively new to the world of tea; started about 3 years ago. There are just too many things to try to consider oneself truly proficient with such a limited exposure.

My favorites are Japanese Tamaryokucha, Chinese Dancong, and Taiwanese Eastern Beauty. I also enjoy a decent pu-erh, from time to time.

I use gongfu-style preparation, and a gaiwan. But sometimes, I just use a medium Finum basket, and 6oz cup.

I’m always open to suggestions, or advice. So, feel free, and don’t be a stranger. I’ve been receiving some interesting suggestions from other reviewers, and I’m looking forward to trying these other teas.

So far, everyone on Steepster has been very kind, and welcoming, and I enjoy participating in the community.

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Tulsa, OK

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