168 Tasting Notes
I did 5 steeps with this tea and I think I enjoyed the third and the fourth the best…they had more cream, honey and butter in the taste. I found this tea had the following: peach, vanilla, honey, and woodiness and some spiciness. With each steep I did a quick rinse of the leaves and then I steeped for 40 to 60 seconds, increasing the time a bit with each steep.
Preparation
Strawberries, ginger, toffee(really comes out if add brown sugar), damp moss; if you do add the brown sugar it deletes the sharp ginger notes and dampens the strawberry. I prefer it without the sugar, I like the strawberry and ginger taste with a slight toffee note. The damp moss notes come from the Hangzhou Dragon Well…I really like this tea. Resteep – no ginger, drinkable, but not as good as the first time.
With my Gung Fu teapot I did 4 steeps with this tea. The first three were fabulous and the fourth was mostly floral with little lychee taste left. The leaves are beautiful to look at when steeped and the liquor is pale yellow. The lychee taste is sweet and reminds me of warmed pears and a slight vegetal taste…a good tea.