This is one of my all time favourite black teas. Today I’m preparing it gong fu for the first time.
2g into my 50ml gaiwan. Heated my kettle to 96C.
The fragrance is roasty and sweet.
The first steep is rich, buttery cinnamon squash with brown sugar and hints of malt. The brown sugar lingers on the finish, leaving a sweet, coated mouth feel.
Second steep, the bread notes come to the forefront – this is the most bread tasting cup I’ve ever had of any tea. There’s still cinnamon and squash present.
By the third steep, the squash is forefront, and the sugar and cinnamon have faded out a bit.
Fourth steep I only got a tiny sip of, as I knocked over my gaiwan.
I managed a fifth steep, but these leaves are too close to spent to bother with any more.
I’m really happy that I finally have a good system and tools for doing gong fu tea preparation in a way that is enjoyable and relaxing. I’ve mostly avoided it because it felt like a lot of work. Now, I have my tiny 50ml gaiwan, my tea and aroma cup set, my teaboat and chahai. I heat my kettle to my desired temperature, and then just take it off the heat and let the water cool for subsequent steeps. I don’t seriously time any of my steeps.
I’ve been getting lots of delicious tea and a much more enjoyable experience this way.
Flavors: Bread, Brown Sugar, Butter, Butternut Squash, Cinnamon
