“Thank you derk for this wonderful tea. I have prepared it gongfu, all (5g?) in my gaiwan and it lasted whole afternoon session from 2 pm to 5 pm — with my thermos from derk as well. I even...” Read full tasting note
“Okay, time for another review of a late 2020 sipdown. I think this one comes from late 2020 at least. I can’t really be sure. I blew through a bunch of samples from Old Ways Tea late last year and...” Read full tasting note
“Another gift from derk! I got all out of whack making my breakfast today. I usually start the tea first so that it is ready when the food is ready and everything is hot. I was nearly done making...” Read full tasting note
“It is not often (enough) one is in awe.” Read full tasting note
金瓜子 (Gold melon seed). This tea is named after the leaves at harvest time. When the sprouts are starting to open, the outer two leaves revel the center bud. At this stage the leaves are like the shell of a sunflower seed.
This production started with 50kg of wet leaves picked from older trees of my cousin’s garden in Masu above Tongmu. The result is a unique tea produced from this early harvest of small pointed leaves. The dry leaves have a slight nutty fragrance while the soup is fairly thick for a black tea. When brewed quite strong the thickness further develops, some astringency emerges. The strong brew can be felt in the throat.
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