Bought 30g of Jin Gui (金桂) tea after a quick sampling last night. The leaves are harvested in Spring
Bought 30g of Jin Gui (金桂) tea after a quick sampling last night. The leaves are harvested in Spring and lighted roasted, placing this tea nicely in between a light green tea (which is less oxidised) and the full red/black teas (which are fully oxidised). As part of the Oolong tea range, its leaves are tightly curled and twisted, requiring a little soak before unfurling to release its taste. The golden tea gives off a mineral and roasted aroma. The high level of tannins create a dry and lightly bitter lingering finish. 金桂 is considered more ‘heaty’ due to the yellowish tinge. Tried using the Gai Wan (盖碗) to steep the tea. It worked out quite neatly save the initial drip due to my slow hands. By the way, please excuse my mismatched bowls and teaset, I have one coming in the mail which I can’t wait to utilise! I tried tasting the remaining tea leaves (which were done after 6 rounds of steeping) with a light dip of ponzu sauce. It picked up the ponzu well and produced a roasted after-taste but had a fairly chewy texture. -- source link
#oolong#chinese tea#tea appreciation