“100C, 5g/100mL. Again, received from fidgetiest, I’m uploading a few tasting notes tonight. The rinsed leaves smell like smoke and green hay to me. On first steep, I just wrote “whoa” and then...” Read full tasting note
“From the start it shows a very thick, deep creamy texture plus a sweet brown sugary liquor.You feel an instant tingling within your whole front teeth.Taste and scent-wise there is a nice wet...” Read full tasting note
On the wrapper you will see something like this: high mountain, wild, high quality Menghai tea. It comes from unknown factory and the wrapper was customized for Hong Kong customer order. For several years tea was stored in Hong Kong but in natural storage condition: so it is not traditional HK storage but natural HK storage in humid climate. Then the tea was moved to Taiwanese dry storage. So the tea became quite dark but did not loose all its young character. When you brew Gaoshan Bingcha, you will find forest groundcover, sweet autumnal honey, tree bark dryness and some hidden yellow flowers smell. What makes me feel this tea is real gaoshan cha is incredible huigan (returning sweetness) coming from bitterness and staying at the back of the tongue and throat for the long time.
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