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“Gongfu! The dry leaf aroma of this tea is just intoxicatingly rich and earthy. I could smell it for hours and hours; there’s something so nostalgic and peaceful about the notes of petrichor and wet...” Read full tasting note
This post fermented tea from Vietnam has been aged since 2010. The controlled fermentation process of the leaves, using heat and humidity, give a style of aged teas known as “Shou” in China. As the chemistry of the tea changes with the naturally activity of environmental bacterias, it develops round, earthy, low-tannin liquors.
In this version, the long, twisted leaves with numerous buds give off vegetable fragrances of beetroot and roots. The liqueur is soft and silky, and coats the palate with earthy notes.
Ideal for an introduction to this lesser known tea family.
Producer: Coop Sung Do
Altitude: 1500m
Date of harvest: November 12, 2010
Company description not available.
Gongfu!
The dry leaf aroma of this tea is just intoxicatingly rich and earthy. I could smell it for hours and hours; there’s something so nostalgic and peaceful about the notes of petrichor and wet garden soil. Steeped, it loses a little bit of the edge but is still such a fantastically smooth and full-bodied earthy profile. Petrichor, yes, but also freshly pulled garden carrots and beets with the soil still caked to their sides. That kind of earthiness that is rich yet sweet and clean. The undertones make me think of old, antique books bound with thick leather coverings. Overall, the profile is very round and coating with all of these tasting notes that evoke such fond childhood memories of helping my grandma in her vegetable garden in the summer mornings, and ravenously reading books until the late hours of the evening. Such a beautiful tea.
Tea Photos: https://www.instagram.com/p/C9ASlQPu_LD/?img_index=1
Song Pairing: https://www.youtube.com/watch?v=4zRI_2S7na0
