- Steeping 1. Professional cupping -
3 Mins. 195 F
Dry Leaf appearance: Curly, tightly twisted leaf. Silver buds hairs and dark green leaf.
Dry Leaf Aroma: Smells like leaves left to dry in the sun.
Liquor aroma: Drying leaves with wet undersides.
Mouth feel: Astingent.
Bitter leaf. Overcooked veggies. But I still sense some great woody attributes, like freshly torn bark (not the thick stuff but the thin saplings) and different vegetal notes. The aftertaste is somewhat earthy. Maybe a clean dirt with freshly piled fall leaves (not quite compost.)
Wet Leaf aroma: Overcooked green beans, canned green beans, a bit of cigar smoke.
The pluck almost looks standard. But with the amount of buds present I am assuming the few third leaves in there are either ones that snuck their way in or the master felt that they were soft enough to go along with the rest of the bunch.
Gong fu brewing:
Dry aroma: A drying feeling in the mouth. Dried leaves. The aroma of the wok after using the wok to dry the leaves. Initial aroma is the same. The flavor is so nice… Fresh. Vegetal. Cooked veggies. A slight metallic taste like I liked a piece of steel. Yeah… don’t add that to the marketing. That won’t sell this tea. Also summer florals.
Wet leaf: At first I smell overcooked veggies but then it changes to a bit of cigar and cigarette smoke. Not strongly to make it dissatisfying but enough to crinkle the nose. This tea is okay to walk away from but the first 1 – 3 minutes reveal the best flavors.
