Yunnan Sourcing

Gongfu!

Brewed this session paired with some melt in your mouth white nectarines nibbled on in between infusions. I have a bit of a love/hate relationship with ginseng root, but I’ve never tried the flowers (also called San Qi Hua) before. Aside from looking absolutely wild, there is an immediate STRONG aroma that comes off the dry leaf. It’s earthy and woody in a bit of a musky sort of way with notes of potting soil, broccoli, anise, petrichor, and parchment paper. Steeped up all of the notes from the dry aroma only intensity, creating a bordering on pungent aroma that wafts from the gaiwan. I can’t quite decide if I like it or not.

The liquor is surprisingly thick given how pale it brews up, with a strong coating feeling on the palate. It’s a touch bitter in the top notes with really woody notes of dry tree bark alongside an interesting vegetal flavour. I think part of why the vegetal notes are so intriguing to me is that they’re almost equal parts raw and steamed/cooked tasting. Fresh garden peans and beans still lightly caked in damp soil contrasting against steamed broccoli and kale. The finish is very, very sweet and licorice-like in a cloying sort of way, but also still quite earthy. I enjoy it when I take small sips, but bigger ones are almost somewhat overwhelming feeling. I’ve heard that these Ginseng Flowers are very much and acquired taste, and I could see how with time and experimentation with the leaf to water ratios and steep times that could be true.

Regardless, it was a really unique and educational brewing experience, and I’m glad to now have this unique tisane as part of my flavour library.

Tea Photos: https://www.instagram.com/p/DEfiQXGpH7y/?img_index=1

Song Pairing: https://www.youtube.com/watch?v=J4zVmJUcBI8&ab_channel=FosterThePeople

Very smooth friendly ripe pu-erh. First steeps are sweet and funky with the main overtaste of the fermentation. As you get to several other steeps sweeter more nutty chocolate notes come out. Nice tea.