25 Tasting Notes
the appearance of the rolled leaves suggest great care from the artisan
the dry tea smells fabulous!
wet leaves indicates green vegetables (spinach/swiss chard) which carries over to a robust brew. the smokyness gives body to a somewhat oily brew that leads to an acute mineral finish. ( 4-5min 85C)
intoxicating florals from the dried beads are much less present in the tea, still lovely fruity notes arises here and there.
Preparation
Smelling the wet leaves suggest a strong malty/citrusy brew.
Brew is bright orange, smells like flowers, citrus and chocolate syrup!
I am tasting a nice mix of chocolate and lemon, it feels a bit like molasses or commercial chocolate syrup (in a very nice way). the mouthfeel is thin which is nice because i still get those flowers and the tartness makes it uplifting.
overall I’m really liking the balance of flavors and it seems to keep me in a very clear productive state.
One downside might be that it’s linearity/simplicity. But it really doesn’t bore me for casual sipping.
Preparation
floral and sightly green pu er. Smelling the wet leaves/tea reveals fresh apricot aromas with some delicate sweetness. It’s a light yellow-green infusion with low bitterness, i get pineapple/starfruit and a slight chamomile feel.
ends with chalk/rock and faint bark notes. nice and mild
I went with 4min teapot infusion and felt like the overall liquor was shy , would recommend lots of leaves and gaiwan technique
