239 Tasting Notes
Tried this in a banko-yakipot with Kunzan tetsubin.
5g / 200ml
2xwash/15/30/45
Still do not like it. The ripe fruit just isn´t there. Earthy, perhaps a bit of sweet herb? A tiny bit mint?
Think ill dump the rest of the sample in the bin. waste of time when theres so many teas out there thats better.
Preparation
Going through my -12 teas before they go stale. Will be drinking a ton of sencha soon….. :)
This tea is somewhat of a favorite. Although VERY inexpensive it is of good quality and the taste is uniqe.
5g / 200ml glaspot. Kunzan tetsubin.
2m/3m @ 80-85C
Minty, sweet but a tiny bit to strong. forgot the recommended amount of 3g/200ml.
Very refreshing!
Preparation
1 piece / 360ml banko-yaki, Water from Kunzan tetsubin.
Followed Mr. Hojos instructions.
Wash/Wash/15s/5s
Unfortunatly only had time for two infusions.
Now im not a big fan of ripe pu-erh. Ivé only tried to prepare it gong-fu style in celadon and zini yixing. Both are soo soo match for shu.
I was given the recomendation to prerpare shu in a reduction fired pot using water from a tetsubin. And i must say the result was fantastic. The first shu ever that i truly enjoyed. I will try this with another sample shu ive had lying around for awhile.
The flavour was slightly earthy with a shockful of ripe fruit. A long aftertaste of fruit lingering. It left me wanting more…… A truly good experience!
Preparation
6g / 200ml glaspot.
Single infusion before gym.
2:20m @ 95C
Result in the glaspot is less aroma then i remember from the zhuni yixing.
Still the flavour is very nice. A fresh light astringency with some burned sweetness. This somewhat weaker brew does actually taste more complex. Will try less leaf longer infusions next time.
Perhaps 3m?
Actually this tea is just amazing. Where most yunnan has a heavy malty flavour. This is fresh while still retaining a heavy “tea” flavour, perhaps it´s the “eucalyptus” mentioned by the seller?
Bumping up rating.
Preparation
4g in Banko-yaki kyusu, 200ml water from Kunzan tetsubin.
2m @ 70C
3m @ 75C
This is one of my favorite greens, full of flavour. The aftertaste is amazing.:)With the kunzan the flavour and aroma are stronger. So will bump up rating.
I’ve found that most success is acheived using a gaiwan and the taste really begins to show about the 5th steep onward (sometimes the third). Short steeps adding a few seconds with each round. I only use a pot and long steep when I want to make a puerh latte by adding milk and sugar. (This is particularly good with a shu that’s not overly cedar wood tasting)