72

The packet this came in contained about 9g of tea, so I just threw the whole thing into my 100mL gaiwan. I kept the steeps short with boiled water – I was expecting some sourness or bitterness or astringency to come out of it when brewed like this, but there was very little of that to report. Some bitterness of the pleasant variety in early steeps.

Using these ratios, this tea brewed up thick and creamy. I described it as like drinking roasted milk. There was also a bit of a fruitiness to the finish, but not the peachy notes I’ve been getting in some yancha of late. This was more of a dark currant note here. Even with this much leaf and flash infusions, the tea’s longevity was not particularly notable. If you’re looking for an affordable Da Hong Pao which you can abuse without concern but still tastes pretty good, this is a decent candidate at $10 and change for 125g.

Flavors: Black Currant, Creamy, Roasted

Preparation
Boiling 0 min, 15 sec 9 g 3 OZ / 100 ML

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A bit about myself: 22 years old, college grad (Double major in Anthropology and History). I plan to make a career of archaeology and hopefully travel (much of) the world in my days.

I enjoy many things aside from tea, including gaming, mixing cocktails, reading, watching anime, and painting miniatures.

My favorite type of tea is sheng puerh. Particularly younger stuff, if only because I haven’t gotten the chance to taste much of anything aged. I also really like oolong (Taiwanese, Wuyi, Dancong, etc.) and Japanese Green Teas. I do also enjoy most other kinds of tea, but they aren’t what I normally buy. I’m not a huge fan of shou puerh, black tea, or flavored blends, with few exceptions.

I really like interacting with the tea community, so if you ever want to talk or swap teas or anything, feel free to shoot me a message or something. Follow me and I’ll follow you back. Probably ;)

You might also see me on reddit as /u/Matuhg

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Michigan

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