239 Tasting Notes
Been crawing this tea for some time now. Putting it of in favor for new teas.
Still absolutely wonderful, my favorite yunnan black.
9p / 220ml Zhuni yixingpot.
1m/2m/2:30m/3m. 4 infusions was enough for today but the leaves could easily handle a couple more.
The overall flavour was honey, chocolate, malty. Naturaly sweet!
Preparation
Ah, some sencha to calm me down and relax after an hectic week.
6g / 180ml banki-yaki kyushu
5 infusions
1m 60C / 5s 60c / 5s 65c / 5s 65c / 5s 70c
Smooth and sweet. The 5th in particular was very sweet, a tone of vanilla! :)
This sencha is indeed top notch.
Preparation
Thanks to Dag Wedin for sharing this one :)
I followed Dag’s parameters:
6g / 180ml
5 infusions
1m 60C / 5s 60c / 5s 65c / 5s 65c / 5s 70c
The first steeping was a little intense, due to user error. I tried to steep it in my test tube, but the particles are pretty fine & it wouldn’t strain. So the resulting cup of tea was over steeped & terribly bitter. :p
For subsequent steepings I transferred the leaf to a Finnum & cup, which worked much better. Very green, tart & tangy with an anise undertone & an intense tongue tingle. The 4th steep had a granny smith apple quality to it, 3 – 5 had a vanilla mouth, kind of creamy, but also very fresh & clean, if that makes sense.
Tonight i was in the mood for raw pu-ehr and The big bang theory :)
I did a comparisonbrewing.
1: 90ml celadon gaiwan
2: 100ml ZiNi yixingpot.
5g / 100C
Quick wash/5s/10s/15s/10s….
15s infusion resulted in heavy astringency, enough to dry the tounge, so I went with 10sec infusions.
Both vessels produced good tea, however the yixing was more mellow with a slightly fuller flavour.
Astringency, slightly earthy with undertones of something.. cant really describe it but a tiny bit sweet and fresh. vegetable or ripe fruit perhaps..
Found it to be quite pleasant!
Preparation
7g / 220ml glaspot
Western style 3 infusions
1/2/3 @ 75C
Tried brewing it a few C colder with decent result.
Very fresh with the fruitiness one expects from a green bi lou chun.
Also a nutty tone with minimal astringency on the aftertaste.
Would be interesting to try this in a reductionfired claypot.
Preparation
7g / 90ml celadon gaiwan.
Gongfu style.
wash / first 25s then add 10-15s per infusion. When it starts to thin i add some more time.
Thick, creamy with heavy notes of cinnamon. Refreshing with perhaps a hint of astringeny.
Preparation
First time trying ripe Pu-erh.
Infuses very well, washed a few seconds and water was already brown.
I did aprox 15 infusions in 100ml Yixing Zini Pu-erhpot.
The 12th infusion started to get lighter in color. And im certain i could have gone on for quite awhile. However since i was drinking by myself… :)
The taste was earthy, thick. Since i dont have anything to compare to i really cant say much other than it had a very complex taste.
I do prefer raw pu-erh to this, by far.
Ziniclay went rather well with ripe Pu-erh.
