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“Dry leaves’ black and brown colors and loves the sweet aroma of the tea. After steeping, the fragrance of chocolate and malt becomes more pronounced, and the amber liquor is described as magical....” Read full tasting note
This is the king (queen?) of our bud-and-leaf golden snails/jin luo short of a pure bud*. With a higher ratio of buds-to-leaf, this presents a more chocolate-malt infused brew guaranteed to make you wonder if it’s okay to be having dessert for breakfast (or lunch, or dinner, or really any time in between).
I’ll admit, I’m biased. This is my favorite tea, one I drink every day. And we trust it will be that way for you all as well. Reading through the internet it definitely does seem like a crowd favorite, and I’m very excited to offer this example to you all (and of course drink it myself…)
How to brew:
I love drinking this tea, like it’s cousin WAYNE GRETZTEA, grandpa-style. Since I drink this every day, I usually have it on the move or at my desk and don’t always have the time, space or energy to brew gong fu style. Plus if you let this steep and cool a bit, you get a tremendous, viscous brew on the back end. All without the carbs and sugars of a real bowl of cereal.
Otherwise: Chaozhou style is the best way to get all the best elements of this tea in a shorter session. Simply put a bit more leaf in to your gaiwan than usual (I put 4g in a 65ml gaiwan) and crush 15-20 percent of the leaves. Trust me. Then do steeps of 15-20 seconds going up by 5 or 10 or whatever you prefer. That seems to be the other way to really make this tea sing.
Dry leaves’ black and brown colors and loves the sweet aroma of the tea. After steeping, the fragrance of chocolate and malt becomes more pronounced, and the amber liquor is described as magical. Gently crushing the leaves enhances the flavor further. The taste is a delightful blend of addictive chocolate sweetness.
I like brewing this grandpa style too!
Flavors: Chocolate, Malty, Sweet
