“Gongfu! Paired this with some sweet and creamy rambutan for yesterday afternoon’s tea session!! It’s been a while since I last had rambutan so I wasn’t as confident in this tea pairing as I usually...” Read full tasting note
“This tea, what the fuck. And reading tea notes from Sierge, another what the fuck. Funny thing about the internet is the blur between man and machine. Yesterday started the day prior. Maybe...” Read full tasting note
Presenting 2020 Spring Harvest Ball Rolled Wild Gushu Oolong
Produced in a very unique way, it is withered in the sun and then in shade after which it undergoes yáo qīng(process of shaking the leaves to bruise the edges) for 5 mins each hour overnight, the leaves are then pan fried for 15 minutes and handrolled on a bamboo tray. After the hand rolling comes the process which makes this tea so unique, it is ball rolled inside cotton cloth and left like that for at least 2 hours giving it the distinctive twisted leaf appearance. Upon completion it is oxidised for 3-4 hours. After the oxidation, it is sun dried and finally charcoal roasted.
We have carefully rested this tea for 7 months for it to be at its best and as expected, it is significantly richer in taste now. The dry leaf smells sweet with notes of cranberry and stonefruits. After the rinse, the leaves smell fruity dominant in red berries and green grapes. The infusions start fruity with notes of raisins, stonefruits and honey. The astringency is pleasantly there to compliment the fruity notes. There is also a minerality present in the aroma of dry leaf as well as in the liqour. The infusions start getting fruitier with subsequent infusions. One of the interesting notes about this tea is the honey note, which is on the finish during first two infusions but gain centerstage afterwards, losing its body and gaining in sweetness after fourth infusion approximately. There is a distinct rosewood note present after fourth infusion. There is a burst of sweetness around seventh infusion which has honey and mulberry finish.
As we say about a lot of our old tree teas, the undescribable thing is a the way all of these notes come together to form a complex but exceptionally enjoyable final delicacy which cannot just be described by its ingredients! Given the complexity of this tea, we are definitely sure we missed a few tasting notes and it might come to us after extensive tasting. But, we’d definitely love to know your experience with this gem of a tea and how you perceive the taste.
Appearance : Orange
Taste : Honey, cranberry, green grapes, stonefruits, raisins, rosewood, minerality
Steeping Time : 3 minutes western style, 20 seconds gongfu style adding 10 seconds every subsequent steep
Leaf Quantity: 5-7 gms per 120 ml for gongfu and 5 grams for 400 ml western style
Recommended Steeping Temperature : 90-95°C
Recommended Steeping Method : Gongfu style
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