These buds sure are pretty, golden, curly, fuzzy and soft. They’re in good shape. In a warm gaiwan, they smell heavily of cocoa, and after the first infusion the buds smell like cocoa still but also like honey and flowers.
The first infusion is surprisingly pale for a Chinese red tea. It’s actually a bold, golden yellow color. Granted, that’s only after 15 seconds, but with the same weight in leaves, red teas are usually at least orange or amber after the first infusion Gongfu style. The tea liquor smells great, like subtle hints of chocolate and honey and pastry crust. I’m reminded of greek pastries like baklava or galaktoboureko, maybe with some chocolate thrown in em for good measure. The taste is exceptionally smooth and delightful. It’s sweet and gentle with flavors of honey and cocoa. Sort of has a “cookies and cream” nuance.
In the second infusion, floral flavors emerge to accompany the others. It’s really buttery. The third infusion offers more of the same flavors, but more rich. It continues in this way in later infusions. This tea is pretty mellow and easy to drink. It has a sweet onset and is overall light, then finishes with a lingering taste of cocoa. I think chocolate lovers will love this tea, and those who like their red/black tea on the light and crisp side.
Flavors: Butter, Cocoa, Floral, Honey
