Going to brew this a different way today. I don’t think “Traditional” preparation i.e. gong fu is suited to this tea. It looks like a compressed puerh cake but I think that is the only similarity. The cake is almost sticky when breaking apart. The aroma is a sweet woody scent. I left the chunk I pried off whole as I think it contains many blossoms in it. I prepared this in a clear glass mug with water right at boiling. The flowers open up some. Aroma a sweetish metallic scent. The brew is cloudier this time, darker honey color. Taste is similar to scent. Added some sugar to sweeten it up. Leaves a drying on the front sides of the tongue. I believe this should be steeped a little longer than i did. I think it would classfy as being an herbal tea. A little more bitter as it cools that sweetens at the back of the tongue. It has a bit of grit to me (may be tea pollen). Drinkable in the current state maybe more if brewed properly.
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Saw this cake someplace, does it taste like tea? Very weird looking!
Tastes like a flower and pollen drink. I don’t recall much of a “tea” taste to it.
Have you guys tried chrysanthemum straight? I wonder how it compares.
I think this is the straight cake. If I went for in this idea, I think I’d prefer Yunnan Sourcing’s 2013 shou/flower combo cakes like the Xue Ju Shu Pu or the Ripe Snow.
Saw this cake someplace, does it taste like tea? Very weird looking!
Tastes like a flower and pollen drink. I don’t recall much of a “tea” taste to it.
Have you guys tried chrysanthemum straight? I wonder how it compares.
I think this is the straight cake. If I went for in this idea, I think I’d prefer Yunnan Sourcing’s 2013 shou/flower combo cakes like the Xue Ju Shu Pu or the Ripe Snow.