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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.

grandpa style!
i love bug-bitten teas so much, and this is no exception. even when i brew it grandpa style, this guei fei has a wonderfully complex floral flavour that lingers for quite a while after sipping, with some nice berry notes somewhat similar to raspberry leaf tea. visually, this tea has long, narrow leaves and a dark amber colour. super comforting for autumn, but i drink this year-round.

i used to pick wintergreen in the woods when i was a kid! love infusing this stuff. it’s refreshing and relaxing, smells incredible and has a surprisingly complex flavour. it’s a bit menthol-y, very “fresh” – don’t really know how else to describe it. it’s quite similar to old school bubble gum (if i recall correctly, this is what they used to flavour it with). great to sip at the end of the day, and i love drinking some of this when i get migraines, i find it helps a little.

sipdown!
used to drink this gong fu but i’m drinking it grandpa style for my final infusion from this bag. really intense honey and fruit aromas, strong hints of nectarine, and a bit mineral. very forward floral taste, notes of ripe stone fruit, somewhat similar to a good artificial peach flavour (although this is not a flavoured tea). slightly mineral aftertaste, overall extremely pleasant. definitely one of my faves.