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The aroma of the dry leaves is very pleasingly fruity and grassy; however, the fruitiness transforms into a mellow floral the moment hot water hits the leaves. The first steeping is very grassy and noticeably savory with a slight—yet not unpleasant—bitterness. In the first steeping, floral and sweet tastes are somewhat hidden behind the potent grassiness, but come out in the aftertaste. The second and third steepings are much more balanced, the bitterness subsides, as does much of the umami, allowing the sweet and floral hints shine through.

I steeped this tea using 3 g of leaves in 6 oz. of ~175ºF water for 2 mins on the first two steepings and 3 mins on the third and final steeping.

Preparation
175 °F / 79 °C 2 min, 0 sec
Izzie-Bell-Bell

Upon further tasting—this time instead with a gaiwan—I have detected a subtle nutty note, perhaps that of walnut or almond. It is most apparent in the second steeping.

This tea has grown on me, at first I was not entirely sure I liked this tea, but now after drinking it several times, I like this tea very much. I will definitely get it again; it’s great price means I feel no guilt in brewing cup after cup.

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Izzie-Bell-Bell

Upon further tasting—this time instead with a gaiwan—I have detected a subtle nutty note, perhaps that of walnut or almond. It is most apparent in the second steeping.

This tea has grown on me, at first I was not entirely sure I liked this tea, but now after drinking it several times, I like this tea very much. I will definitely get it again; it’s great price means I feel no guilt in brewing cup after cup.

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Hey, I’m Izzy. I’m an 18 year old student living in Minneapolis Minnesota. I like fresh and fruity oolongs as well as deep earthy ripe pu’erhs. I’ve been drinking tea (obsessively) for 3 years now. Most of my tea comes from TeaSource, but I order some direct from China from time to time. I prefer Chinese and Taiwanese tea, tea philosophy, and preparation styles.

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