210 Degrees F, Gongfu, 20 seconds + 15 seconds infusions
Wooo, the smell of those leaves, yummy! Sugar, honey, lots of stone fruits. I went off of the Verdant tea website’s recommendations and increased time by 15 seconds every infusion, haven’t really brewed like that before. Its usually a 5 or 10 second increase at the most. It made each infusion really consistent and might’ve actually gotten a little stronger each infusion until number 5. I was still getting excellent flavor through infusion 7 though. I really enjoyed brewing this way. The tea was great, I like heavy roasted oolongs with a good amount of honey sweetness and fruit and this was a great tea session. The fruity notes were rather unique as well. I couldn’t quite put my finger on what fruits I was getting though. An interesting, delicious heavy roasted oolong. I love it! Will reorder. 8 Infusions.
Season: Spring 2017
Cultivar: Wuyishan
Origin: Fujian, China
Picking: Up to 3rd or 4th leaves
Elevation: 600 M
Eyes – Dry Leaf: Heavy roasted, dark dark browns and blacks, twisted, large leaves
Nose – Dry Leaf: Mmm, honey, very fruity, heavy peach preserves, maraschino cherries, so much fruit!
Nose – Wet Leaf: Granulated sugar, Honey, Still lots of fruit but not necessarily peaches, mustiness, thats all I’ve got.
Eyes – Liquor: Amber Brown
Mouth – Texture: Medium
Mouth – Taste: Heavy on the floral notes at first, orchid, then rounding out to a fruity cherry sweetness and a light charred wood finish. Not quite as sweet as I thought it would be.
Nose – Empty Cup: Burnt sugar
Mouth – Finish: Smooth, slightly drying
Eyes – Wet Leaf: Dark olive green
Body sensation: Mood uplifted, I am in a great mood right now.
Flavors: Burnt Sugar, Honey, Orchid, Stonefruit
