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Sloppy Gong Fu.

Darjeeling isn’t something that I’d normally Gong Fu – but I was kind of curious about this one, and I was craving white tea so I thought it might work for something a little more informal before work today.

5 Seconds – 1st Infusion
- Sweet, thick mouthfeel
- Notes of hay, cream, malt, fresh flowers, and hazelnut
- Kind of a “sugar cane” top note

8 Seconds – 2nd Infusion
- Same but with astringency in the finish
- And more of a grassy body flavour

8 Seconds – 3rd Infusion
- A little brisker/more full bodied
- Dry hay, hazelnut, almond skins, grass, malt
- Some floral undertones
- Same astringency in the finish

10 Seconds – 4th Infusion
- Significantly lighter coloured liquor that prior infusions
- The taste was much the same, though
- Honestly? I’m not super into it but that could just be because I feel ill today too…

15 Seconds – 5th Infusion
- Got a little of its initial sweetness (sugarcane and hazelnut) back at the top of the sip
- But the body is very grassy
- And the finish REALLY astringent
- Reminds me of cough syrup; not in flavour, but in the mouthfeel of it after a spoonful

So, on that unpleasant note… I’m actually going to end the session.

To be completely fair to the tea, I feel pretty sick today so I don’t know if my palate is where it normally is and I’m definitely not in the same head space as I generally am, either. So, it probably wasn’t the world’s best day for Gong Fu. I really thought it might make me feel better though.

It just… didn’t.

Cat-Nap

Can you explain these Infusions you do with a tea?

Roswell Strange

It’s the Gong Fu method of brewing tea – the traditional Chinese style; though my particular Gong Fu session was a bit lazy/short for most Gong Fu. There are SO MANY interesting Gong Fu tutorials on Youtube, and a lot of written explanations/tutorials on line but I think this is a good one to start with because it gives some background on what the style is along with showing a demonstration:

https://youtu.be/9ngRCtNINCA

Cat-Nap

Thank you Roswell! I will check this out.

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Cat-Nap

Can you explain these Infusions you do with a tea?

Roswell Strange

It’s the Gong Fu method of brewing tea – the traditional Chinese style; though my particular Gong Fu session was a bit lazy/short for most Gong Fu. There are SO MANY interesting Gong Fu tutorials on Youtube, and a lot of written explanations/tutorials on line but I think this is a good one to start with because it gives some background on what the style is along with showing a demonstration:

https://youtu.be/9ngRCtNINCA

Cat-Nap

Thank you Roswell! I will check this out.

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Hello! My name is Kelly, though many people in the tea community call me Ros or Roswell.

I am a mid-twenties tea addict, blogger, and all around nerd. I grew up in the Prairies, but a few years ago I relocated to Quebec to pursue a career with DAVIDsTEA in the tea industry! I’m still working on getting my French language skills down…

My first introduction to tea, in any form outside of instant and bottled iced tea, was about seven years ago when I happened to stumble upon DAVIDsTEA while looking for a birthday present for a friend! I tried their Birthday Cake rooibos blend, and I’ve been hooked on tea ever since! In those seven years; I was introduced to the online tea community, expanded my interest in flavoured teas to include a deep love and appreciation for straight teas and traditional brewing methods, got a tea themed tattoo, started reviewing teas, amassed a sizable tea and teaware collection, became a TAC certified Tea Sommelier, & even came full circle by beginning a career in the tea industry with DAVIDsTEA!

I consider myself a Jack of all Teas, and strive to have a knowledge and appreciation of all tea types, formats, and styles of drinking. I don’t like to feel boxed in to just being a “flavoured tea” or “straight tea” drinker – my expectations may vary depending on the type of tea or how it’s been processed/prepared but if it’s good tea, it’s good tea no matter how it’s been made!

You name it, I probably drink it- and I’ll absolutely try anything at least once.

My default method of preparation is hot, Western style, and straight – but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea or use a different method of preparation I will ALWAYS call it out in the tasting note though.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gongfu. Often I curate very intentional tea and music pairings, and sometimes I share them here in my tasting reviews. Music is something that I find can deeply affect the experience of having tea.

I’m also one half of the “tea and fandom” podcast GeekSteep where, weekly, we discuss newly explored fandoms over tea as well as try to figure out the perfect tea to pair with each fandom. You can find us on Spotify and Apple & Google podcasts.

Favourite flavour notes/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, hazelnut or walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strongly spiced profiles (and most Chai in general), mushrooms, seaweed, chamomile, stevia, saltiness or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/obsessed with: Sheng from Yiwu, Yancha (Qilan in particular), anything with a strong sweet potato note. Also, I need to try ALL the root beer teas! Searching for a really good caramel flavoured blend, ideally with a black tea base.

Please contact me at the instagram account listed below if you would like me to review your teas.

Currently I’m employed in the tea department of the DAVIDsTEA head office. While I’m still sharing my own personal thoughts on new & existing DAVIDsTEA blends, I am no longer numerically rating them due to the obvious conflict of interest. Any comments expressed are a reflection of my own thoughts and opinions, and do not reflect the thoughts and opinions of the company. Any DAVIDsTEA blends you currently see with a numeric score were reviewed prior to my being hired there and have not been adjusted since becoming a DAVIDsTEA employee.

Location

Montreal, QC, CA

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https://www.instagram.com/ros...

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