|"Each and every time, the liquor turned out exactly as I hoped - deep gold-to-amber, reeking of honeynut-chocolate."|
The dry leaves for this new batch were all twisty green-'n-gold excellence with a peppery sweet aroma. It reminded me of honey dipped in pyrite. Always a good sign. If this differed from other Jin Cha (gold tea), it was that the sweetness was more omnipresent. Not that I minded.
Teavivre recommended a brew approach of 1-2 tsps. in 8oz. of 185F water steeped for two-to-three minutes I went...um...decidedly stronger than that - 1 heaping tablespoon in 12oz. of 200F water steeped for the full three. Actually, it might've been more than three minutes each time I tried this. I was having problems staying focused.
Each and every time, the liquor turned out exactly as I hoped - deep gold-to-amber, reeking of honeynut-chocolate. On taste, it was as I expected, if not a little bit more. It started off with a honey-ish forefront before settling into an earthy maltiness. Once the bold middle subsided, the trail-off was all sweetness and creamy texture. A second infusion turned up a nuttier/roastier brew but still well within the realm of excellent. A damn good Gold Dian Hong.
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