Brewing notes:
Brewed gongfu style, 10g in 200 ml Yixing pot, 95C. First infusion 15 seconds, +5 thereafter. Flash rinsed before brewing.
Sensory details:
Honestly, in terms of flavor, all I can say is “umami.” I do not have a sophisticated or developed tea palate. The liquor was thick and almost syrupy. The last drop clung to my glass Gong Dao Bei like it didn’t want to let go. The color of the liquor approximated soy sauce, or a Medoc wine.
The experience:
At first, I was sipping, trying doggedly to dredge up details for a proper tasting review. By the fifth infusion, I was like, “Rack ‘em up, bartender!” and belting down shots. This would be an awesome tea to drink with a rare filet mignon. After the sixth infusion, I decided to take a break, and will pick it up again this evening. After roughly 1.2 liters of this tea, I feel like I’ve just had really good sex. You know, muscles loose, mind cleaned out.
