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“I have decided to gongfu 4 grams of this black tea from Bhutan; steeped as suggested by vendor, that’s 85°C water; 30, 40, 60, 90 seconds and followed by longer steeps with unknown time. Sadly,...” Read full tasting note
Black tea from the village of Samcholing in the central highlands of Bhutan from China type bushes grown at an altitude of 1800 m since the 1950s. Dark brown, fully oxidized, regularly rolled leaves with a pleasant, sweetly fruity, slightly spicy aroma. Golden, red-orange infusion, fresh and rich fruit flavors with a predominance of orange, peach, rosehip, a trace of cinnamon and a light and interesting astringency in the aftertaste.
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I have decided to gongfu 4 grams of this black tea from Bhutan; steeped as suggested by vendor, that’s 85°C water; 30, 40, 60, 90 seconds and followed by longer steeps with unknown time.
Sadly, this time I don’t notice any flavours that vendor suggests, see below:
Fresh and rich fruit note, mostly orange, peaches, rosehip, hints of cinnamon and light astringency in aftertaste.
Yes, it is fruity somehow, definitely more than I would expect; and some astringency saying this is a black tea is there for sure. But overall it tastes a bit flat…
I wonder if it is because hard water I have at home, but on the other hand I know this water well and I am used to it.
There are a few of you that tried green tea version; and I would like to compare both side-by-side. Sadly, the black tea version was a dismal for me. At least its spring 2023 harvest.
