Country of Origin: China
Leaf Appearance: rolled, varied shades of green
Water Temperature: 205 degrees
Steep Time: 2 minutes
Preparation Method: glass infuser
Liquor: pale gold
Silk Road Teas is a name I have known since the beginning of my tea journey. It is a family-owned company that was acquired from the founder, David Lee Hoffman (of All in This Tea fame), over 20 years ago. They recently shared a few of their teas with me. First up is Drunken Concubine. That name is often used to describe a style of bug-bitten oolong from Taiwan, but in this case, it is a Tie Guan Yin from Fujian that was harvested in April of 2023.
Leaf
The leaves of Silk Road Teas Drunken Concubine were rolled, but not super tightly, with varied shades of green. I noticed an intensely floral and slightly vegetal aroma even before brewing. The first time I tried this tea, I followed the vendor’s brewing recommendation of 205℉ water and an infusion time of 2 minutes. I also gave it a run gongfu style in a gaiwan with the same temperature water and 30-second infusions.
Liquor
Silk Road Teas Drunken Concubine brewed up a buttery pale gold liquor. The taste was light and lovely with floral and vegetal notes that echoed the aroma of the dry leaf. Think orchids and just barely steamed spinach. The tasting notes on Silk Road Teas’ website called it lily-of-the-valley, and I would say that is pretty spot on.
It was very smooth without any astringency, and a sweetness that lingered in the finish. Western-style brewing produced a slightly fuller body, but was not quite so aromatic. Gongfu style offered tons of aroma, but a slightly lighter taste. Both ways had their merits, it might just depend on my mood as to which I would prefer.
Have you ever tried Silk Road Teas Drunken Concubine? I’d love to hear your thoughts in the comments below!
Drunken Concubine sample provided for review by Silk Road Teas.
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