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“Dry Leaf aroma: Tightly twisted leaf. Dark brown and dusty with light brown fuzzy twisted buds. Wet Leaf Aroma: Lightly woody. Still mostly twisted but a few open fully. Standard pluck of a bud...” Read full tasting note
A very delicate Jiu Qu Hong Mei Black Tea from the Hangzhou’s West Lake region, produced with the same leaf used to make Long Jing (Dragon Well) green tea. Superior Grade.
The Jiu Qu Hong Mei we have selected is from Long Wu Village, a core Xi Hu (Westlake) growing region in Hangzhou. This core Westlake region produces some of the most valued Long Jing tea (not the lesser grades from outlying Hangzhou, or even further out in Zhejiang province). This grade (“Top Superior”) is the highest available for this tea, and provides a very refined tasting experience.
This year, we sourced a very early Spring picking that proved to be remarkable, with a greater emphasis on floral notes and a smoother, lighter body. Light toffee aroma arises from the warmed leaf, while the delicate soup presents magnolia florals and fresh plums. Later steeps reveal notes of milk chocolate laced with yellow raisins.
Brew gently to start, using 90C water and flash (2s) brews for the first several infusions, moving to boiling water and 5s steeps in later brews.
This is a tea that ages gracefully in the medium term; we find it matures well in 1-3 years, becoming smoother, less floral but with more chocolatey raisin character with age.
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Dry Leaf aroma: Tightly twisted leaf. Dark brown and dusty with light brown fuzzy twisted buds.
Wet Leaf Aroma: Lightly woody.
Still mostly twisted but a few open fully. Standard pluck of a bud and first two leaves.
Flavor: Dry woods. Desert woods. A bit of leather. Winter squash.
The first infusion was a mug with a bagel. I’m learning you need to drink a really strong tea with bagels. This tea could have used a strong first infusion and it would have been fine but I think I prefer it on its own.
Infusion: gong ful style. cue gannam style song
Either hiw the leaf smells I really believe this will be better gongfu. O_O and it is. First sip was fantastico! Light woody notes nicely balanced with raisin wheat bread in the background. As it steeps longer with each infusion there is a bit of smokiness to it as well.
