Dry leaves are tiny, thin, black, twisted eyebrows with scents of brown sugar and raisin. I love this shape,,,,good things are gonna happen here…….
Brewed this Western style at 190F for 4 minutes.
The wet leaves open up to be all needle buds,,smell sweet and are mud-brown clay color now.
Liquor is a deep auburn orange-brown with scent of sweet malty raisin pie.
Flavor- Oh Yeahhh,,,subtle sweet, deep malt, rich, scents of cooked raisin, cocoa. Touch of orange in the finish but very subtle.
As the liquor cools, scents of cream,,,,some whipped cream on the raisin pie,,,,,good stuff.
Tried this on Gong FU style this morning with more great results!
190F 2tsp – 4oz pot
30" golden sunflower colored liquor – creamy, malty, very very subtle notes of orange but no bitter or astringency
45" this is a delicious Yunnan black tea,,,the quintessence of this type of tea,,,so great!!!
Brewed Western style this morning and overleafed a bit. Should have used my scale but I just eyeballed it. This tea needs to be precisely measured bc it is easy to overleaf such tiny twisty threads lol. Still delicious though, I just brewed it strong :)
Took this one down to 160F for 3 minutes. Brewed 8 oz in a Pyrex cup. I have been brewing this too hot as these are very very young and delicate leaves. Even though it is a black tea, I learned to treat these first flush of pure bud leaves and other teas like them with a very low temperature.
Very malty but not super sweet until the tea starts to cool off a bit and then there is a sweet aftertaste. Very delicate tea and maltalicious!!
Had this after lunch, Western style. Low temp of 160 again for 3 minutes. Heavenly ,,, sweet and malty. So good.
My morning tea, gong fu style!! 190F, immediate rinse, then 15" each time. I love this tea and tea type,,it is one of my absolute favorites !!! Malty, creamy, naturally sweet. Pretty dark golden color. Excellent!!
Gong Fu this morning!! immediate rinse, 6"-4"- 6" -8" YUMMM!!
Western style today with a 1 cup style glass teapot with huge infuser that spans the same size as the teapot (my new favorite method). This stuff is smoky, sweet, and malty. Love it. Since it is fired with muscovado sugar, the second steeping is always more smoky than the first and less sweet.
Western Style today,,,,190F for 4 minutes ,,,,1 tsp tea per 8 oz water. The liquor is deeper red and smells so rich, sweet, malty, and good!! Flavor is also rich, sweet, malty, and good!!!!!!!!!!!!!! I love this tea and I’m running low now :(
Fu Shou Mei (Fortune/Longevity Eyebrow)
feng qing (Feng4 Qing4) = (凤庆 or 鳳慶) factory, established in 1939, in the Lin Cang region, that was the first factory to make Dian Hong, now also making pu’ercha; also a Da Ye cultivar suited to hongcha and lücha; also a county in western Lincang bordering Baoshan
Flavors: Cream, Malt, Raisins, Smoke, Sugar