Thank you to Glyxtea for this sample.

I started this with 5 grams of tea for 80ml of water in my yixing. I used 200 degree water to bring out more of the flavor. Starting with a quick rinse to wake up the leaves, this is a 2017 and exceptionally clean, so this was more to help unpack the leaves than rinse them. It came pre broken up, so one rinse is sufficient as the leaves opened well enough. I got a grassy, vegetal and light fruity aroma. Not entirely unexpected in a very young sheng.

First infusion I get a light golden clear liquor, tasting it I get floral, grassy, a bit bitter, and stonefruits, maybe apricot? Nice tingle on the tongue from this, and the bitter is pretty restrained as well. Nice sweetness on the finish as well, its actually a bit more intensely sweet than I would have expected from a tea this young.

Second infusion is mostly the same, but the bitter is a teeny bit more pronounced, but so is the sweetness. Maybe peaches? It’s definitely a stonefruit flavor, light, sweet, very tiny bit sour.. Honey now as well.

Third infusion , now getting a bit more bitterness, the liqour is also slightly darker. Tasting of vegetal and flowers. Still quite light but a bit more body than the previous infusions. The leaves expanded considerably now, so I think IM getting the most complete flavor profile now. The balance is actually really good between them all.

Quite a nice tea, and seemingly a very strong steeper as well as the third infusion was the best. Going to brew this out a few more times now.

Highly recommended

Flavors: Apricot, Bitter, Floral, Grass, Honey, Stonefruit, Sweet, Vegetal

200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 80 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.


Las Vegas Nevada

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