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“It’s not very often that a tea makes me reminiscence to the point of almost tears. A flavor and aroma that transcends past senses. When you open the packet you are immediately thwacked with floral...” Read full tasting note
Produced in Yibin, Sichuan, it’s scented up to ten times with fresh jasmine, osmanthus, and gardenia flowers. For each 500 grams of Shangri Chord, it requires 100K flowers as the raw material. Combining flowers from different seasons with the intangible heritage technique of Chuan Hong Gong Fu, this tea gives unique and varying floral aroma between infusions. (From ShangriTea’s product description).
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It’s not very often that a tea makes me reminiscence to the point of almost tears. A flavor and aroma that transcends past senses. When you open the packet you are immediately thwacked with floral notes. In a good way. Like walking off the plane (I live in MN) in a hot, tropical climate being enveloped by tropical floral aromas and airplane gas. (I love that scent.) A bit spilled in my cup brewed in less than 10 seconds and it blew my mind. The floral flavors were already well developed. At 2-3 mins it is still quite floral but they share the road equally with wet woody notes. Also present is a high amount of lychee and a bit of passion fruit. The aroma is a mix of gardenia, plumeria, jasmine, and a bit of honeysuckle. I have not tasted and smelled enough of osmanthus to be able to pick it out but I could definitely tell there was something I was missing. My reminiscence took me to Hawai’i.
Sounds lovely. I grew up in Hawaii, actually.