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“For my first real night in Berkeley I walked up to the Imperial Tea Court for tea and dinner. I had scoped out their tea menu before and new I wanted to order the gaiwan service of this tea. I also...” Read full tasting note
A combination of two of the world’s favorite flavors: the rich chestnut-like taste and rounded mouth-feel of premium dragon well wedded to the floral aroma and pungent sweetness of rose petals. Decadent or imperial? You decide! But not to be missed.
Preparation. Best prepared with water at 70-75°C. Use 3-5 grams of tea per 8 oz. of water. A longer infusion time will produce more intensity and astringency; a lower water temperature and/or a longer steeping time will reveal more subtle flavors and floral aromatics. Adjust quantity of leaves, infusion time, and water temperature according to your personal preferences.
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For my first real night in Berkeley I walked up to the Imperial Tea Court for tea and dinner. I had scoped out their tea menu before and new I wanted to order the gaiwan service of this tea. I also couldn’t resist ordering the Pork Dragonwell Dumplings… with dragonwell tea in them! Unfortunately the serene ambiance of the place when I came in has been ruined by a whiney little kid sitting at the table next to me.
When the waiter brought out my tea he brought out a gaiwan and pot of hot water, but no pitcher or other cup. He asked me if I had used this type of teacup before and I of course said yes, but I didn’t mention that I usually had another cup! I guess it was because this tea is a dragon well, but then I would have expected a tall glass for steeping I guess. Then I saw someone else actually sipping the tea through a crack using the lid to block leaves! Not sure if that is an actual “thing” or not but it worked.
Anyway, I did my best to blow aside the leaves and take sips, and the first steep of this tea was impossibly sweet and fragrant, like rose candy. This is a beautiful, beautiful rose tea. The dragonwell was light and buttery, and all around delicious. I knew I had to take some home with me, and that I did.
Also the dragonwell dumplings were delicious! Mostly porky, but with a burst of tea flavor.
I think that’s a thing Imperial Tea Court does – I seem to recall them supplying gaiwans but no cups.
This sounds awesome!
That’s how they always used gaiwans in Chinese period dramas. I didn’t know about pouring the tea into a separate cup for drinking until Steepster. Sounds like a place I’d like to eat at sometime!
There was another woman who had a whole tray setup with pitcher and cups, so perhaps they only provide those with certain teas (black? puerh?). It was very fun, though.
Sounds totally fun! Is there a place in NYC where you can get tea service like this? Hmmm
Ku Cha in Boulder and Happy Luckys have gongfu service providing gaiwan/yixing/porcelain small pot depending on tea type. I spoke to the manager of the Dushanbe because the didn’t provide gaiwan’ s at all and are a famous tea house. You have to speak up and let shops know what you want so that they will begin to change.
That sounds absolutely stellar, dragonwell dumplings!??