I wish I had more to play around with, because this was an interesting tea. Of course the company’s description is the most reliable, but I’ll summarize it instead of just quoting it.
I did shorter and longer brewing parameters, and as with most of these teas, longer steeps are better suited to them with a rinse. When I did it on my own I started going more in the 30-45 second range. Then I read how they do it online, and the do it using 55, 45, 55 which is better suited for the later notes. I’ll write more about how that turns out.
The first thing that struck me about the tea before was that it was more on the floral sweet side of roasted, albeit nutty. Whether western or gong fu, it starts up woodsy and transitions into the sweet honeyed peanut notes in the first brew. Sometimes, it’s closer to brown sugar for me. The second one has a stonefruit note that comes up, and it got more apparent with each rebrew as the charcoal slowly fades into a background note. It’s got floral hyacinth, lilac notes, with maybe some osmanthus, but the nuttiness and peachy notes lead the way. Sometimes, I did think of plums, but lighter peach is what I get and it’s not super apparent, but present. It’s gets a little bit more green, but not super vegetal towards the end.
I really like this one and have a little left, though I gotta say I don’t properly know it quite yet. I can see it being great tumbler fuel-then again, almost all of the teas I’ve had from Wang tend to be durable. I’ll leave it at a 90 for now, and then figure out how I’m going to drink it next time. I have more What-Cha and other Wang Family Teas to catch up on.
Flavors: Apple, Brown Sugar, Caramel, Creamy, Floral, Fruity, Green, Honey, Nutty, Peach, Peanut, Roasted, Stonefruit, Wood
