I bought this tea at an Asian grocery store in Amsterdam. The dry leaf smell was buttery, nutty and creamy with hints of flower. The wet leaf is more brothy and with a vegetable smell and still with hints of flower. The tea itself lacks body even though I brewed it well using the Fujian Gongfu tea method.
Flavors: Butter, Creamy, Floral, Vegetable Broth
Preparation
190 °F / 87 °C
0 min, 30 sec
4 g
3 OZ / 100 ML
