This is the kind of tea for when you’re in the mood for something soft and delicate. I would say that’s true for pretty much all of the long feng xia teas I’ve tried.
The taste of this tea is crisp and fresh, with subtle floral and vegetal notes that have to be gently coaxed out. It doesn’t play well with very hot water. Instead, green tea like temperatures (180 – 185 F) are necessary in order to bring out its delicate character.
It starts off light and sweet. A pale yellow liquor that tastes like early morning dew on grass. Notes of lily of the valley appear as it cools. The color becomes greener with subsequent steeps. The body grows fuller and the tea bursts with a buttery floral taste. I detected notes of hyacinth, daffodil, and gardenia. After a few more steeps the tea mellows out a bit as it shifts to a fruity-vegetal taste.
I steeped 4g of this tea in my 110ml purple clay teapot using 180-190 F temperature water. The tea was steeped 7 times following a rinse for 30s/45s/1m/90s/2m/3m/4m.
Flavors: Butter, Flowers, Fruity, Grass, Sweet, Vegetable Broth
