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“Interesting find . . . thanks, Gingko, for sending me some to try! The mini-cakes are loosely pressed and can be broken apart very easily. The dry and wet aroma is of a very good high-mountain...” Read full tasting note
Fall 2010, Fujian
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Interesting find . . . thanks, Gingko, for sending me some to try!
The mini-cakes are loosely pressed and can be broken apart very easily. The dry and wet aroma is of a very good high-mountain type and actually surprised me with its sweet and creamy pungency.
The broth is thin and easy on the palate displaying typical sweet and green floral notes very well but does not command very much attention. There is sufficient depth and no unpleasant sharpness even when brewed with boiling water. The lasting hui gan brings the elements found in the wet aroma around full circle along with a very nice grassy flavor. At around the third steep the flavor really reveals a warm, almost spicy sweetness and a pleasant marine quality.
I would specifically serve this tea with food for this very reason as it strikes me as an excellent restaurant style tea. I usually refrain from serving hot tea with food because the tea may tend to get lost in the flavors of the meal (and I am not a gourmet chef though I would imagine that some creative soul out there can pioneer the art of pairing pure tea to a customized cuisine). I would not hesitate to serve this with any light meal and not because the flavors of the tea are disposable in any way. In fact, the flavors are so well balanced and comforting and the mouthfeel is so smooth and unassuming that it would enhance any meal made to accommodate it.
