This is a fruit bomb from the misty hills of Darjeeling. The tea is processed almost entirely by hand and using minimal machinery, resulting in a well preserved two leaves and a bud. The liquor is medium bodied and the taste continues to evolve thoughout the steeps, making the journey a very interesting one.
The tea starts mild and smooth, with the leaves releasing the flowery nectar like notes with some spice and honey notes. On the second infusion, it starts gaining on the fruity character and notes of apricot and mangoes are present. The sweetness on the finish reminds of litchi and mangoes along with the flowery nectar like notes. The leaves have an aroma of pine forests and it brings into the liquor a minty mouthfeel, not very strong making it even more desirable. On the third infusion, the fruit bomb explodes bringing litchi, mango, apricots and mulberry notes to the front, the minty pinewood notes are present in the background. The fouth infusion is when the woody notes shine, with the pinewood coming slightly to the front and mild kinnow and litchi notes greet you throughout the sip. On the fifth infusion, the spicy notes are back along with some woody and sweet notes. The spicy tastes are mellow and resemble star anise and cloves, the spice is balanced with the everpresent fruity character and a sugarcane like sweetness. There is a slight dryness on the finish. On the sixth and the last infusion of the gong fu session, the liquor is fruity with the astringency present from the fifth infusion.
The honey and mulberry notes are what provide this tea with the long lasting sweetness. Makes for a nice exploration when made gongfu style but also provides you with a smooth flowery and fruity liquor when made western style. Crafted with love, this tea is for sure going to put you at ease!
Appearance : Amber
Taste : Flowery, mango, litchi, apricot, mulberry, pinewood, clove
Steeping Time : 3-4 minutes western style, 30 seconds gongfu style adding 10 seconds every subsequent steep
Recommended Steeping Temperature : 85°C
Recommended Steeping Method : Gongfu style