239 Tasting Notes
6.5g / 200ml in 360ml Banko-yaki
Had to try this tea in a reduction fired pot. since its easy to have a high astringency result. Banko-yaki gives a more mellow flavour with a strong aftertaste. Kind of perfect for green/white tea.
I did 2 infusions.
1m/2m @ 75C
The result was marvelous. The first cup was light and clean. Very smooth. The second cup had a much fuller flavour with nuttiness and a hint of astringency. Mouthfeel was slightly dry. I think second infusin should be perhaps 1:45?
Anyways, reduction fired pot is much prefered compared to glas.
Preparation
Now this green came as a surprise.
The first thing i noticed was the strong aromatic smell, this tea is superfresh. And the small size of the leaf.
6g / 200ml glaspot
Three infusions
1m/2m/3m @ 80C
I must say the flavour was a surprise. Loads of spinach and a a superb freshness.
I put the flavour as almost identical to a good quality sencha! Wierd considering senchas are steamed. Maybe its the fact that its still so fresh?
As a fan of sencha i am very pleased :)
Preparation
Recieved my last restock of first flush darjeeling for 2013.
Among them was this much anticipated tea from Singbullis “Tingling” division.
The leaf is long and curly, green with a bit of silver.
Flowery fragrance.
6g / 400ml glaspot
Single infusion 3m @ 90C.
A powerful “thick” tea with loads of flavour and a dry astringency ever present. Now this is a first flush for me. The jungpana was also VERY good but this tea although similar flavours has a better balance of sweetness and astringency.
Top notch tea!
Preparation
I was a little bit excited about trying this tea.
I´ve only tried a low grade TGY before and i was not very impressed. So this was a chance to redeem it!
5g / 90ml celadon gaiwan.
wash/5/5/8/12 etc for maybe 10 steepings.
The overall flavour is nice and floral, somewhat creamy. But the flavour is light, good but light.
I keep thinking it tastes like a diluted taiwanese highmountain oolong.
I will try brewing this westernstyle to try and force some oomph out of it.
Preparation
6.5g / 220ml zhuni yixing
1m @ 80C
2m @ 80C
3m @ 85C
Wonderful yunnan. The typical honey flavour is heavy in the first cup. Malty with a bit of fruit and chocolate.
Since this tea looses flavour if leaf is allowed to cool down between steepings i did all 3 infusions in a row and poured first into a cup and two following into a pitcher. Worked nicely.
Preparation
How did you decide on these brewing parameters? I always wonder if to brew non-green teas at under boiling. seems like most sources say 95+ celcius for black, oolong, puerh
The people over at yunnan sourcing where i got the tea from recommends 85-90C
But by trial and error i´ve found i get slightly sweeter taste if i lower the temperature a little.
I guess they recommend a lower temperature since its a sensitive tea consisting of only buds.
However if brewed at 100C you´d be certain to end up with a buckload of caffeine :)
But keep in mind that if you let the leaf cool in between the 80C water you pour in for the second steeping could end up around 50-60C
according this this source: http://www.hibiki-an.com/contents.php/cnID/3#101 theanine is extracted at low temp and has sweet taste. Perhaps you are getting a higher ratio of it by brewing at lower temp.
9p / 220ml zhuni yixing
1m/1:30m/2m/3m @ 100C
Wonderfull as always. The first infusion is just heaven. Honey sweet :)
Followed bu malty chocolate. One of my favorite yunnan teas.
Preparation
5g / 200ml glaspot
Single infusion 3:30 @ 75C
Been awhile since i´ve last enjoyed this tea.
Still the most wonderful dry leaf i´ve seen, looks like they were plucked right of a tree and shockdried :) Large whole green leaves….
I must say i failed with the brewing this time. Recommended brewing is 80-85C for a minimum of 5min. I managed to use 75C and pour much to early. And the result is a mild brew that still is good but lacks the shockful heap of flavour this tea manages when brewed right.
Oh well still nice!
Preparation
5g / 90ml celadon gaiwan.
wash/5-10s per steeping. ca 10 times.
Large beutiful leaves.
The taste is somewhat like a highmountain oolong. But with darker tones. I could taste some roasted red robeish undertones.
Will be doing some exploring :)
Preparation
Felt i just had to try this tea westernstyle.
I brewed it in the same manner i brew darjeeling SF/AF.
Side by side brewing.
6g / 400ml glazed ceramic pot.
6g / 400ml Zini yixingpot.
Single infusion
3m @ 100C
I decided to try the affinity with the Ziniclay. But to no avail, sofar the only tea suiting my tastebuds with ziniclay is ripe pu-erh. Gone was the creamy complex notes of cocoa, replaced by a slightly burnt aroma although with a nice aftertaste.
The ceramic pot performed better. Creamy cocoa. A very complex flavour. A bit on the light side. Will up the amount of leaf next try.
perhaps 6g / 200ml with a shorter steeping? 1-2m?
If anyone has some experience with suiting tea for ziniclay (purplebrown yixing) feel free to share.
Preparation
The only thing I use in my purple/Brown clay is shu puerh and then only those that are more cedar or spicy. If you don’t stick to a flavor profile the tea will taste muddy. As far as Laoshan Black goes, western style in a glass or non-porous pot for the shorter time with enough leaf works best. I always use a deep brew basket which is a mistake many people make. If the water and leaf don’t connect properly the tea won’t taste right. (I’ve been drinking laoshan black for 2years) By the way, look under my followers list for mrmopar who is the best person on Steepster for Puerh, and roughage who lives in England and also loves puerh. Great people!
Ah i thought so. I actually gave that pot away now.
I heavily prefer to brew my shu in reductionbaked clay now. Banko-yaki works excellent, especially in combination with a tetsubin.
Im considering acquiring a mumyoi-yaki Nosaka reductionbaked hohin to use exclusively with shu. The nosaka clay is very close to yixings zhuni clay in mineral composition.
