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“overleafed makes this one work for me. However, because i nede to do that, i’d rather have some of what-cha’s other offerings (snailey snail!). However this is a great malty, cocoa-y, delicious...” Read full tasting note
“I really love this tea. I’m a fan of slightly cocoa tasting teas, so this one is right up my alley. The dry leaves look beautiful, and when brewed it tastes both a little like bread, and a little...” Read full tasting note
“The tea liquor smells of wet grains with subtle hints of honey and chocolate. It reminds me of the mash when brewing beer and it is comforting to me. The taste is warm, smooth and malty with a...” Read full tasting note
“These buds sure are pretty, golden, curly, fuzzy and soft. They’re in good shape. In a warm gaiwan, they smell heavily of cocoa, and after the first infusion the buds smell like cocoa still but...” Read full tasting note
Product Description
A brilliant golden tea with a smooth texture and great taste of raisin and malt combined with chocolate hints.
Tasting Notes:
- Smooth texture with no astringency
- Brilliant taste of raisin and malt with chocolate hints
Harvest: Autumn Flush, September 2014
Origin: Mojiang town, Simao, Yunnan, China
Sourced: Specialist Yunnan tea wholesaler
Brewing Advice:
- Heat water to roughly 90°C/194°F
- Use 1-2 teaspoons per cup/small teapot
- Brew for 2 minutes
Packaging: Resealable aluminium ziplock bag
Company description not available.
I really love this tea. I’m a fan of slightly cocoa tasting teas, so this one is right up my alley. The dry leaves look beautiful, and when brewed it tastes both a little like bread, and a little like hot cocoa. It’s a very non-astringent tea, but the flavors are still powerful. I brewed it Western style and got three tasty steeps out of it. I love enjoying it with a nice book on a cozy fall afternoon.
The tea liquor smells of wet grains with subtle hints of honey and chocolate. It reminds me of the mash when brewing beer and it is comforting to me. The taste is warm, smooth and malty with a touch of sweetness. Later steepings bring out a buttery, rich flavor and floral hints.
Flavors: Butter, Chocolate, Grain, Honey, Malt
These buds sure are pretty, golden, curly, fuzzy and soft. They’re in good shape. In a warm gaiwan, they smell heavily of cocoa, and after the first infusion the buds smell like cocoa still but also like honey and flowers.
The first infusion is surprisingly pale for a Chinese red tea. It’s actually a bold, golden yellow color. Granted, that’s only after 15 seconds, but with the same weight in leaves, red teas are usually at least orange or amber after the first infusion Gongfu style. The tea liquor smells great, like subtle hints of chocolate and honey and pastry crust. I’m reminded of greek pastries like baklava or galaktoboureko, maybe with some chocolate thrown in em for good measure. The taste is exceptionally smooth and delightful. It’s sweet and gentle with flavors of honey and cocoa. Sort of has a “cookies and cream” nuance.
In the second infusion, floral flavors emerge to accompany the others. It’s really buttery. The third infusion offers more of the same flavors, but more rich. It continues in this way in later infusions. This tea is pretty mellow and easy to drink. It has a sweet onset and is overall light, then finishes with a lingering taste of cocoa. I think chocolate lovers will love this tea, and those who like their red/black tea on the light and crisp side.
Flavors: Butter, Cocoa, Floral, Honey
