Excellent tea, would buy again.
This lot was harvested in the 2nd pluck this spring in the WuYi Mountains. The leaves are quite aromatic and with oxidization – now a deep black color. While the name Gong Fu typically is used to describe a method of steeping tea, the name is used in the markets of Fujian Province for this style of black tea as well. The leaf is elegantly shaped, thin and unlike most Fujian blacks shows no golden buds/color. The taste is sweet, think of molasses and caramel with hints of fruitiness. An excellent choice for a breakfast and as an afternoon refresher tea.
The fact the tea was made early in the harvest and was grown in the WuYi Mountains offers two solid reasons for consideration. The cultivar is oolong, so it brings complexity to the palate. The fact it was fully oxidized and processed to a black accentuates the depth of its native flavors. The tea maker has captured them and preserved its fresh notes. Upon tasting the lot, it was clear this tea is quite good and captures the flavor of the 2021 harvest.
It was grown in the WuYi Mountains of Fujian Province. The cultivar used for this black is an oolong. It is comparatively high fired in processing yet its subtle notes remain evident. It was harvested early in April. Note the uniformity of the leaves.
The taste of this lot is softly sweet and clean. We find flavors of molasses and caramel with some hints of fruitiness. As it is an oolong cultivar, there is flavor complexity in this tea. The finish is long and clean. You will note its flavor in your mouth long after drinking.
Use about 3 grams (a rounded teaspoon) for 8-12 ounces of water at a temperature of 195-205 degrees f. Steep for 2-3 minutes. The leaves should yield 2-3 steeps.