Description
Temperature of water and amount of leaves: 100 C 7-8g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 5-10 seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-15 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.
Patrick Humphreys (verified owner) –
Tasting notes I jotted down on first session:
‘Round, nutty and chocolatey. Sweet, full, juicy. Warm. Caramel. Apricot. Very, very good. Mellow, but very sophisticated and satisfying.’
Brews up rich and thick. Orange/amber soup. Full body (expansiveness of flavour in the mouth). Lovely, warm, sweet, chocolatey, apricoty, very subtle spice. This tea has a very relaxed and mellow character. The energy is equally relaxed, but do not let that put you off. It is still a gushu, and so it is full of that gushu sophistication and complexity. Very, very satisfying. Because it is a gushu, it excels in every area. The tea is structured, the mouthfeel is velvety and sticky, there is zero dry-mouth astringency or unpleasant bitterness. A very, very good gushu sheng worthy of your time and money.