A good tea blend is a game of balance, where the contribution of each variety enhances the others. This tea, a blend of three cultivars and one wild variety, succeeds in this endeavor, offering a beautifully balanced array of aromas and sensations. The smoothness of the liquor is complemented by its minerality, creating a tingly sensation reminiscent of sparkling water, which makes the infusion feel juicier. The maltiness serves as the foundation for more prominent aromas, such as those of a potpourri of dried meadow flowers: sweet yet slightly pungent, lingering in the mouth alongside the sweet aftertaste of light wildflower honey.
Written by Simone
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.
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