Recommended
this tea is excellent. made gongfu method
6g 100ml glass teapot 205F
rinse/5/10/10/15/15/20sec etc
its rich, malty with stone fruit notes. Surprisingly no sweet potato note, i expected it. tell you the truth im getting tired of all Yunnan blacks having sweet potato profile. Nice and very potent.
Preparation
205 °F / 96 °C
0 min, 15 sec
6 g
3 OZ / 100 ML
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Comments
Hmm. I wonder if what you’re calling “sweet potato” is what I associate with yams. hahahaha. Actually, I’ve noted a bit of split pea in a few of them. I think it’s the umame.
I heard that sweet potato and yums are not the same. I never tried yums. They say its not popular in US supermarkets. Split pea-interesting. Maybe l’ll get this note one day;)
black teas are ok to me :D
this would be nice gong fu’d
Hmm. I wonder if what you’re calling “sweet potato” is what I associate with yams. hahahaha. Actually, I’ve noted a bit of split pea in a few of them. I think it’s the umame.
I heard that sweet potato and yums are not the same. I never tried yums. They say its not popular in US supermarkets. Split pea-interesting. Maybe l’ll get this note one day;)
http://www.ncsweetpotatoes.com/sweet-potatoes-101/difference-between-yam-and-sweet-potato/ :)
black teas are ok to me :D
this would be nice gong fu’d