88

Thanks for the sample to Fong Mong

Lets start off with 6 grams of tea in a 100ml yixing. A quick rinse to start things off and a milky spicy buttery aroma comes off the cap when I lift it. The liquor is clear, light and very pale yellow. Pouring that over the yixing, Im actually just starting to notice a very slight patina starting to form.

First infusion I got a very slightly darker pale yellow liquor as well as a quite a bit stronger aroma. The buttery flavor of this is a little stronger now too. This is also a floral sweetness and a little spice to it, subtle and soft. The tea also has a nice body to it as well. I wish I could describe this aroma better.

Second infusion was very similiar with just a bit more spice in the second infusion, and a slightly stronger floral aspect but I cant place where its from. Sweet and stonefruits is still prominent at this stage.

Third infusion slightly more stonefruit, more clearly peaches or apricots now. Slight sourness would be the wrong word for it, but its not bitter either, but its that slight taste you get with firm apricots. Sweetness, but the spice has slipped off a bit now as well.

Fourth infusion creamy and sweet, still apricots and floral scents I still cant quite place. This tea is holding up quite well over infusions and I will probably steep it out 6 or so more times.

Highly recommended if you like Taiwan Jade tea!

Flavors: Creamy, Peach, Spicy, Stonefruit, Sweet

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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working on improving my ability to taste the subtle flavors of teas.

Rating system is as follows, over 60 is recommended and over 80 is highly recommended.

Trying to use the full range of scale.

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Las Vegas Nevada

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