“When a tea says the style of brewing you should use in its name, you should listen. Steeping this western style really doesn’t do it any justice. Steeped at 160 and now rewarming my water for...” Read full tasting note
“(Spring 2017) (Gongfu, 5g/6oz/6sec, 10, 15, 20, 30 – just slightly longer than website directions) Dry leaves smell delicious & wholesome, like a freshly opened box of raisin bran – strong...” Read full tasting note
“Here is yet another review from the backlog. I wrote a preliminary tasting note for this tea way back on October 23rd, but never got around to posting a review here on Steepster. Much like the Old...” Read full tasting note
“1.25 tsp in 250mL water @95C, steeped four minutes. I’ve been really slack with my tea notes. The past spring and summer got wicked busy, and I had a few health issues. Throughout the summer,...” Read full tasting note
Our farmer partner Li Xiangxi loves to speak about Wuyi Gongfu black tea. Situated high in the Longchuan Gorge valley near Tongmu amid wild bamboo forests and old growth tea trees growing out of the rocks, Li Xiangxi considers herself more caretaker to the wild tea trees than farmer. Wuyi Gongfu Black is so exciting because the unpredictable, beautiful and complex flavors of each wildly propagated tea tree meld perfectly in this rustic and honest expression of the land. Wuyi Gongfu Black tea is one of the only styles suited to the wild tea.
The aroma of the wet leaf evokes angel food cake soaked in elderberry infused honey or a drizzle of butterscotch. The taste is surprisingly light and delicate, mellow and welcoming. Sipping the tea actually feels like standing in Li Xiangxi’s backyard, deep in the mountains of Wuyi.
You can taste the wild bamboo forest through soft notes of fresh bamboo shoot. You get the bright sunny flavor of Li Jiangxi’s orange trees in the aftertaste. The deep and rocky mineral flavor forms the base of the whole experience, evoking the tea trees growing straight out of cracks in the rocky mountain slopes.
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