96

The dry leaf is dark, small, sharp, and wiry. It smells a bit of grain. I used 1 1/2tsp for 12oz of water heated to approx 195F. I steeped for 2 1/2 minutes in my press. The brew is dark caramel and still has the grain scent as does the wet leaf. The leaf is small fairly evenly cut pieces and chocolate in appearance.

There is no question this is a Fujian tea from the very first sip. It has that honey sweet, grainy goodness with more than a hint of malt. It has the yam notes. Yet there is something unique about it as well. It has what I can only describe as a darker edge way low underneath that comes out more in the sweet lingering aftertaste. The cooler the cup becomes the more I am detecting this as a roasted note or light smoke.

As the cup emptied I noticed the scent of the leaf still in the press. It was fruity with hints of chocolate. I needed a refill. Cup two is similar to cup one, sweeter with less of the darker notes.

Cup three is lighter. Still very flavorful. I read a description somewhere on the net that compared Fujian Congou to a cross between Yunnan and Keemun. Yes, I agree.

Preparation
195 °F / 90 °C 3 min, 0 sec
gmathis

I have some, just haven’t opened it yet. Need to bump it up on the to-try queue!

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gmathis

I have some, just haven’t opened it yet. Need to bump it up on the to-try queue!

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K.S. passed away in late April. There will be no more postings from him. Thank you.

My Rating System

90-100 Love it enough to keep around
80-90 Like a lot, would drink often
70-80 Above average
50-70 Average – take it or leave it
0-50 I don’t like it and don’t want to like it

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