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“I had this western style last time, because I technically got it in a supermarket(an all-organic one, which I already knew tends to have much better tea than a regular supermarket, but technically...” Read full tasting note
Die malerischen Berge des Wuyi Gebirges sind die Heimat des des Shui Xian Wu Long, auch bekannt als Felsentee. In einer atemberaubenden Kulisse aus massiven Felsen und saftig grünen Gärten, ernten die Pflückerinnen den Rohtee. Nach dem Pflücken werden die Teeblätter anfermentiert und entwickeln ein mineralisch-frisches Aroma bei einem bernsteinfarbenem Aufguss.
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I had this western style last time, because I technically got it in a supermarket(an all-organic one, which I already knew tends to have much better tea than a regular supermarket, but technically still a supermarket), so I wasn’t expecting that much from it. From what I tasted that time, though, I thought “I need to try this gongfu”. Now I still think that may have been right, but I probably started at too low a temperature – I started approximately at the recommended 75 C° and went up from there, and although it eventually got better, the first few steeps were rather weak. So I think I’ll need to use boiling or near-boiling water right from the first steep next time.
