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“Backlog & Sipdown Notes (1/10/22): Dry leaf aroma: Woody/hay Wet leaf aroma: Nutty, woody, sweet Flavor profile (gongfu’d): I managed to actually brew tea in a teapot and stack the infusions...” Read full tasting note
“Gardenia” Dan Cong from Feng An farm in Chaoan, Quangdong Province, China. Harvested in mid-April 2018.
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Backlog & Sipdown
Notes (1/10/22): Dry leaf aroma: Woody/hay
Wet leaf aroma: Nutty, woody, sweet
Flavor profile (gongfu’d): I managed to actually brew tea in a teapot and stack the infusions without getting too distracted at work. I forget that tea is steeping, and that can really ruin the evening when wanting to brew more tea; therefore, it becomes a coffee night, and that’s not fun.
Anyway, I got strong notes of grain alcohol. I noted “Scotch-Whiskey, minus the intense burning.” This tea can brew kind of sweet, if you throw 180-185F water into the pot, but I have no control over the temp at work, so having 200F+ water can make these things difficult. I made sure to be conscious of the tea session, so I flash brewed every infusion. The tea was partially bitey, but manageable. I like this tea quite a lot, so I can appreciate the bite from time to time. I’d definitely avoid brewing this for my non-tea friends because it can go well, or not at all. Toward the end of the session, I noted, “Alfalfa hay.” I think the flavor reminded me of the aroma profile of the alfalfa hay bedding that our gerbil loves.
