gong fu!
dry buds are exceptionally pale and have a pleasant fresh hay smell. i brewed this tea at 80°C instead of the recommended 75°C, as i feel this helps to bring out its sheng puer-like qualities without completely destroying its delicate flavours. it also has a nice astringency that i feel is quite common with vietnamese and yunnanese teas. delicate peach, floral and honey flavours take the stage in the first few steeps. in subsequent infusions, these are softened, and darker hay and autumn leaf notes are more present (along with that astringency i mentioned). overall a very enjoyable tea! lasted for 8 infusions.
Preparation
180 °F / 82 °C
4 g
4 OZ / 120 ML
