210 Degrees F, Gongfu, 20 second infusion + 5
Wow! What a great tea session I had today. It made me remember why I love tea so much and cherish tea experiences like today. This tea is fantastic, but I don’t know if it was my mood, or the aging of the tea, or the way this tea was making me feel, but I loved this tea today.
Nothing sounded that exciting today so I was looking through some old teas and decided to give this one another shot. I don’t remember it being too remarkable the last time I tried it about a year ago. This one really knocked my socks off today. The smell of the wet leaves instantly drew my interest. First infusion – Dark brew coffee, then honey, a floral note and then a strong sour fruit note. Amazing. Such a well rounded tea with the charcoal roast, honey sweetness, sour fruity notes, and orchid/floral notes. Then minutes after drinking, I have this lingering honey sweetness and slightly sour peach flavor on my tongue. I doubt the year of aging benefitted this tea, but this tea really surprised me today and I will be reordering it.
Had to start pushing the tea after the 5th infusion, ended up getting 7 infusions by really pushing it. I was definitely feeling the chi from this after the 4th infusion. Wonderful tea!
Season: Spring 2018
Cultivar: Wu Yi Mountains, Xing Zhen, Cao Dun Village
Origin: Fujian, China
Picking: Large, Thick leaves
Eyes – Dry Leaf: Large dark brown twisted leaves
Nose – Dry Leaf: Charcoal, Heavy roasted stone fruits, dark cherries, honey
Nose – Wet Leaf: Honey, Musty Sour Candy, Cherries, Peaches
Eyes- Liquor: Golden/Amber Brown
Mouth-Taste: Dark roast coffee, Honey, Sour peaches, Orchid
Nose-Empty Cup: Honey, Cooked Peaches
Mouth-Finish: Smooth with a lingering sweetness
Eyes-Wet Leaf: Large unraveling olive green/brown leaves
Flavors: Candy, Coffee, Honey, Orchid, Peach, Pleasantly Sour