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“This was the second tea we were served while at Westholme. Not one of the Canadian grown teas, but just one of straight teas they import from other places around the world. I thought that Victor...” Read full tasting note
This Mao Feng cultivar produces large leaves that curl into enticing shades of rich gold buds and black leaves after a short oxidization. The leaves are consistent in size, and would lend well to drinking leaves in a bowl style. Grown at an elevation of 600m and harvested at the time of the Qing Ming holiday (which is commonly used as a measurement of time for Spring harvests in China) this tea is full of the flavour provided by nature.
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This was the second tea we were served while at Westholme. Not one of the Canadian grown teas, but just one of straight teas they import from other places around the world. I thought that Victor brewed this one up quite intensely, and I actually loved how rich and tannic the infusion was with brisk and grizzly notes of malt, sweet potato and starch, leather, bitter baker’s chocolate, and plum skins.
However, I could see a few others in our tour group (including my mom) struggling with the astringency/bite of blend – especially comparatively to the white tea we had just drank. Thankfully, this tea was served with an assortment of pastries including a really delicious strawberry and apricot shortbread. The buttery pastry helped cup through some of those more intense notes, and I think it ended up making for a pleasant cup for all of us around.
Grizzly, now I’m picturing tea with the bite like a bear!