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Today, was my first foray into Chinese Gongfu brewing. Thus, it was also the first time I used a gaiwan http://steepster.com/teas/teaware/39240-butiki-flower-gaiwan and TeaVivre’s Double-wall Glass Tea Cups http://steepster.com/teas/teaware/39708-teavivre-double-wall-glass-tea-cups.

Recommended Brewing Instructions:

Mehtod:
RO water re-mineralized with an Aptera filter http://steepster.com/teas/teaware/39532-puregen-aptera-alkamag-water-filter

I selected this tea as I’m very familiar with how it tastes brewing western-style conveniently in a tea mug with a Finum brew basket http://steepster.com/teas/teaware/29177-finum-brewing-basket. This is my regular breakfast tea. I wanted to see how changing the brewing method would affect the flavor.

As this was my first my Gongfu brewing, I had to make do with what we had on hand. We don’t yet have a water boiler http://steepster.com/teas/teaware/39783-zojirushi-ve-r-hybrid-water-boiler-and-warmer-cv-dsc40-4-liters or a variable-temp electric kettle http://steepster.com/teas/teaware/39130-bonavita-1-liter-variable-temperature-digital-electric-gooseneck-kettle. I used a classic Revere Ware SS Copper-bottom stove-top kettle to boil water, which was then poured into a tea mug with a DAVIDsTEA Thermometer/Timer http://steepster.com/teas/teaware/36677-davidstea-thermometer-and-timer in the thermometer mode. A meat cutting board served as a tea tray/desk for collecting water.

Even though all the teaware used was first rinsed with boiling water, 3oz. of boiling water when first poured into the tea mug with the thermometer immediately cooled to 190℉. (3oz. was simply not a large enough quantity of water to overcome the ambient temperature of the tea mug. Normally, 8oz of boiling water poured into a room-temperature mug will immediately cool to 197-199℉.) Thus, a 10 sec. reheat in the microwave was needed. The water was allowed to cool to 194℉, then added to the gaiwan.

A Teavana Perfect Preset Tea Timer http://steepster.com/teas/teaware/39312-teavana-perfect-preset-tea-timer was used in the count-up mode to control the brewing time. In lieu of a tea pitcher & a matching tea strainer, a heavy Pyrex measuring cup and a small fine kitchen strainer were used.

Results:
Using the Gong-fu method produced a more nuanced flavor profile with enhanced aroma c/w Teavivre’s recommend Western brewing instructions. Steeps 4-6 were a little lighter than the first three. However, they still had more flavor than the 3rd steep using their Western method.

The obvious disadvantage to this method is the time necessary for 6 steeps each of which only produces 3oz. Additionally, since this was my first endeavor with Gong-fu brewing, I was focusing on the procedure and my technique, which somewhat distracted me from discerning the aroma & flavor differences between these two techniques.

Each morning, tea is my reward for starting the day to which I greatly look forward and thoroughly enjoy. This morning I wanted a rewarding tea that would be especially easy on my stomach since I had heartburn last night. A quick look through our pantry revealed my favorite staples and a large number of new tea choices. However, this wasn’t the morning for a new tea experience. After thoughtful consideration, Laoshan Black was the obvious choice!

Technique:
1 Tablespoon – 5g (My Weigh Durascale D2 660), 8-oz filtered water (TDS: 73 PPM), heated to 212*F, brewed with a Finum tea basket in tea mug without sweeteners, milk or cream. Four steeps: 3, 4, 6, & 8 minutes with successive steeps being less full-bodied.

Fragrance: Potent Chocolate!
Dry leaf: Long twisted wiry dark chocolate brown leaves
Liquor: Clear bright mahogany red
Aroma: Wonderful, very POTENT Chocolate!
Infused Leaf: Greenish brown long whole leaves
Body: Full-bodied, but not as robust as a Mangalam Second Flush FTGFOP1 Assam or a Premium Keemun.

Impression: The malty chocolate/barley flavor is very well balanced and quite unique! Some black teas that have a natural chocolate profile, taste similar to somewhat bitter dark cocoa. L.B. has a natural delicate sweetness and is creamy smooth, mellow, and relaxing without any hint of bitterness or astringency. Simply wonderful and not to be missed! And yes, easy on one’s stomach too!

Organic Morning’s Journey Black Tea – 2012

Introduction:
Per The 2012 Hugo Tea 2.6 oz. (75 g) tin:
“Behold friends! This is the 100% organic black tea blend you’ve been seeking. Morning’s Journey is my private blend of three black teas from three countries. This loose blend holds unparalleled balance and flavor, ready to sustain your adventures—no compass or knapsack required. Keep it close and brew it often.”

Blend of three black teas from three countries:
Fellow Steepster members have guessed Assam, Ceylon, Darjeeling, and perhaps Pu-erh. (However, since the teas come from 3 different countries, it can’t contain both Assam & Darjeeling.)

Per Hugo Teas (from review comments):
• “We hope it wouldn’t ruin your day if we told you that there isn’t any pu’erh in our Morning’s Journey—rather, there are only 100% Organic black teas here. But there are certainly pu’erh-like flavors.”
• “It does have darjeeling in it! Nice work! The other two teas are Yunnan and Ceylon :-). Happy Tea-Drinking.”

liberteas has an excellent review: http://sororiteasisters.com/2012/11/02/organic-mornings-journey-black-tea-from-hugo-tea/

“Amount: 1 Tbsp / 8oz water Temp. 205*F (96*C) Time 3-4 min.”

Technique:
1 Tablespoon – 5g (My Weigh Durascale D2 660), 8-oz filtered water (TDS: 72 PPM), heated to 205*F, brewed with a Finum tea basket in tea mug without sweeteners, milk or cream. Three steeps: 3, 4, 6, & 8 minutes.

Fragrance: Woody, warm, relaxing, pleasant, and moderately-strong
Dry leaf: Color – A few gold tips with amber, green, & dark chocolate brown < 1mm long twisted wiry leaves and small pieces.
Liquor: Clear, moderately dark copper
Aroma: Wonderful, relaxing, with a distant hint of cinnamon
Infused Leaf: Color – Mostly milk chocolate and some rustic brown leaves with some larger pieces of green leaves
Body: Full-bodied for the initial infusion and the first re-steep. Subsequent re-steeps require longer infusion times and result in a medium-bodied cup.
Caffeine: Invigorating without being aggressive like Irish-Breakfast can be.

Impression:
I’ve been enjoying multiple cups of the Organic Morning’s Journey recently. The flavor profile includes malty-ness, muscatel, and a mild caramel notes. Organic Morning’s Journey has a natural mild sweetness combined with a creamy smoothness that provides a mellow and relaxing yet invigorating cup without any hint of bitterness tartness, or astringency. This is one of the very few teas that my wife will substitute for her all-time favorite tea – Earl Grey. Very well done Hugo Teas! It’s easy to see why this was such a highly-rated tea!

Tyler,
How will your 2013 Full-Steam Black Tea compare to Organic Morning’s Journey?
• https://www.facebook.com/photo.php?fbid=493953444017194&set=a.343468832398990.79456.303309236414950&type=1&relevant_count=1
• https://sphotos-a-ord.xx.fbcdn.net/hphotos-ash3/179720_10151497209467896_1280112790_n.jpg

Laoshan Black Tea – 2013 Late spring into early summer harvest

Introduction: Per : http://verdanttea.com/teas/laoshan-black/
“While most black teas are batch-oxidized over an hour, the He Family’s Laoshan Black is spread out and allowed to roast and oxidize in the sun for three full days before being finished. This brings out the thick and creamy notes, and full body.

The wet leaf of the Laoshan Black has a potent rich aroma like melting chocolate infused with tawny port wine. The complexity of the aroma follows through beatifully in the early steepings with thick malty flavors, roasted caramel notes similar to Wuyi oolong, and a building aftertaste. Each sip reinforces the next building up to a highly satisfying sweet and savory profile.

The incoming batch of Laoshan Black is a late spring into early summer harvest. This time of year in Laoshan is known for producing the heaviest body teas. This harvest will be darker and maltier than the early spring harvest with more chocolate notes. This is the first harvest that Mr. He has spearheaded since our last visit to his village in the spring, and he is working towards a darker richer aesthetic in crafting. We are very excited to share!”

“Recommended Amount: 1 Tablespoon of tea for 8oz of water”

Technique:
1 Tablespoon – 5g (My Weigh Durascale D2 660), 8-oz filtered water (TDS: 72 PPM), heated to 212*F, brewed with a Finum tea basket in tea mug without sweeteners, milk or cream. Four steeps: 3, 4, 6, & 8 minutes with successive steeps being less full-bodied.

Fragrance: Potent Chocolate!
Dry leaf: Long twisted wiry dark chocolate brown leaves
Liquor: Clear bright mahogany red
Aroma: Wonderful, very POTENT Chocolate!
Infused Leaf: Greenish brown long whole leaves
Body: Full-bodied, but not as robust as a Mangalam Second Flush FTGFOP1 Assam or a Premium Keemun.

Impression: I’ve been enjoying multiple cups of the Laoshan Black recently. The understated chocolate/barley flavor is very well balanced and quite unique! Some black teas that have a natural chocolate profile, taste like somewhat bitter dark cocoa. L.B. has a natural delicate sweetness and is creamy smooth, mellow, and relaxing without any hint of bitterness or astringency. Very well done Verdant! It’s easy to see why this is such a highly-rated tea!

If your tap or well water has impurities that must be filtered out such as high levels of hardness, or iron that necessitate a water softener and you then wish to remove the sodium introduced by the softener (because you have high blood pressure or a family history of high blood pressure) or, if there are any number of contaminates, a reverse osmosis system is frequently necessary. However, RO water is not the best for brewing tea:

“Putting aside for a moment the influences on tea before it is dried and finished, tea also goes through a second “flavoring” process as you brew it and sip it. First, you have to consider the water you use, and take into account all the flavors it offers. Straight reverse-osmosis water is never recommended in tea brewing, because it is so pure that it tastes flat. If you use a spring water or filtered tap water, the flavor of this water will come through, contributing sweetness, texture, or in undesirable cases, metal and chemical traces to your tea. No matter what, you are “blending” your tea with a water that you hope will help bring out the best that the tea has to offer.”
Published on April 26th, 2012 by David Duckler
http://verdanttea.com/what-is-unflavored-tea-anyway/

If an RO system is necessary for your residential water and you want to enjoy your tea without hauling bottled spring water, then you may wish to consider adding a re-mineralization filter after your RO system such as the Aptera to bring your TDS level into the following range:

“Water with 50 – 150 ppm total dissolved solids (TDS) or 1 to 3 grains hardness provides the best results, according to the Tea Association of the USA." http://www.teaandcoffee.net/0609/tea.htm

During the past 11 months the TDS of our RO water, measured before the Aptera, has typically been ~26 PPM.

Within the past week, we now have the ability to use our HM Digital: DM-1: In-Line Dual TDS Monitor (http://steepster.com/looseTman/posts/191077) to also monitor how much the Aptera is able to raise the TDS level after being filtered by our reverse osmosis system. Today for example, the TDS level after the Aptera filter is 86 PPM, which puts us right in the middle of the 50 to 150 PPM range recommended by the Tea Association of the USA. I plan to track this metric over time.

Please be advised, that a number of factors affect how high a re-mineralization filter like the Aptera will raise your TDS including: age of filter, water pressure, water temperature etc. As they say, “YMMV”.

Highly recommended based on the taste of both our water and our tea.

http://www.puregen.com/products_detail.php?id=301&lang=en

Almost a year ago, we purchased this In-Line Dual TDS Monitor to monitor the performance of our new RO system: (http://steepster.com/teas/teaware/37798-abundant-flow-water-6-stage-alkaline-zoi-zeta-reverse-osmosis-system). This meter monitors the TDS both before and after the RO system, which is important for brewing tea:

“Water with 50 – 150 ppm total dissolved solids (TDS) or 1 to 3 grains hardness provides the best results, according to the Tea Association of the USA." http://www.teaandcoffee.net/0609/tea.htm

Sensor Locations:
• For monitoring the TDS level of the untreated water, the “TDS In” sensor should be installed after all the pre-filters and just before the RO membrane.
• For monitoring the performance of the RO membrane, the “TDS Out” sensor should be immediately after the RO membrane.

These two sensor locations provide the two TDS levels necessary to calculate “RO Percentage Rejection” – the parameter that determines when to replace the RO membrane (about every 3 years). See the bottom ½ of this page: http://www.tdsmeter.com/what-is?id=0003

Notes:
1. If the water in your area requires an RO system and you wish to use this water for brewing tea, a re-mineralization filter such as this (http://steepster.com/teas/teaware/39532-puregen-aptera-alkamag-water-filter) is highly recommended.
2. An additional fitting should be added to RO System that has a re-mineralization filter so the output sensor can be located either after the RO membrane for maintenance purposes, or after the re-mineralization filter to monitor the TDS of water used for brewing tea.

After using this In-Line Dual TDS Monitor for nearly a year, I’ve found it to be a simple and reliable device that provides consistent TDS data for monitoring the performance of both RO systems and re-mineralization filters. Highly recommended.

I purchased the MW Durascale D2 660 with German HBM weighing sensors nearly 6 weeks ago and have been very pleased with it! :D As soon as I unpacked it I could easily appreciate that it was very well-constructed and quality-oriented. I was amazed how much it weighed especially for its small size.

The two pre-purchase concerns I had turned out to not be an issue at all:

1. Auto-off battery-saving feature: The auto-off provides sufficient time to weigh loose tea especially if you gather everything you’ll need first before turning on the scale. After 60 seconds of inactivity it will turn off. If you need additional time, a light tap on the scale resets the inactivity timer for another 60 seconds.

2. Weighing larger items: Simply remove the scale cover and flip it over to use it as a weighing tray. Tare the weight of the tray. Then one can easily position a 1-Lb bulk tea package on top of the lip of the tray to accurately weigh it.

This pocket-sized digital scale is easily stored in a kitchen drawer, which keeps it dust-free and reduces clutter on the kitchen counter unlike larger kitchen scales. I couldn’t be happier with our new scale. :D

Introduction: Per http://www.butikiteas.com/Black.html:
“Our Mi Xian Black tea is sourced from Ali Shan region in Taiwan. This exquisite premium grade tea utilizes the Chin Xin varietal and is pesticide free. Mi Xian Black is a relatively new style of black tea and is very rare. Similar to our Gui Fei Oolong, leafhoppers are allowed to bite the leaves in order initiate the plant’s healing process which produces a honey-like aroma. Juicy peach and honey notes mingle and linger. Some lychee and mild citrus notes can also be detected. This smooth and mellow tea is sweet with a creamy mouth-feel.”

“Recommended Amount: 2 teaspoons of tea for 8oz of water”

Sample package label: “Mi Xian Black, Temp 212*F; Time 3 min 30 sec”

Technique: I strictly followed Stacy’s very thoughtfully considered brewing recommendations. Single-serving tea sample – 3.5g (My Weigh Durascale D2 660), 8-oz filtered water with total dissolved solids (TDS) of 26 ppm, heated to 212*F, brewed with a Finum tea basket in tea mug without sweeteners, milk or cream.

Fragrance: Very mild hint
Dry leaf: Long twisted wiry dark chocolate brown leaves
Liquor: Clear bright mahogany red
Aroma: Wonderful very POTENT Fruity, perhaps muscatel, – Quite a surprise given the understated dry leaf fragrance.
Infused Leaf: Greenish brown long whole leaves

Impression: This elegant medium-bodied black tea has a fresh pleasing potent fruity/muscatel aroma, and a smooth rich thoroughly enjoyable honey flavor that lingers long on the tongue. As you would expect with teas of this caliber, there was no hint of bitterness or astringency.

5.5 min re-steep: Wow! – Awesome re-steep that despite a less pronounced aroma intensified and prolonged the wonderful lingering honey experience. An entire pot of this tea would be glorious!

11 min re-steep: I didn’t want the experience to end. But alas, I only had a sample. Could I extend the wonderful lingering honey flavor even longer with another re-steep? The 2nd re-steep produced a light-bodied, mild aroma, but still enjoyable cup with a diminishing honey character – a fading pianissimo of the Spectacular Fortissimo that was. :-(

Thanks to Stacy of Butiki Teas for providing this free sample of this truly exceptional tea!

Per: http://www.steepcityteas.com/collections/black-tea/products/pom-pom-tea:
“A very nicely balanced blend of fresh, juicy pomegranate splashed with cranberry. Not too tart, not too sweet, just right. It’s simply a splendid black tea with an after-taste that makes you feel rejuvenated. Makes a terrific iced tea and it’s a perfect alternative for the kids.”

Perparation: Amount: 1 teaspoon per 8 oz for hot tea. Steep at: 212 degrees for 3-4 minutes.

“Ingredients: Black tea, rose hips, sea buckthorn berries, corn flowers, natural flavors, goji berries, and guarana seeds.

Intro: I was curious to try this tea because I like black tea and have read that pomegranates are high in anti-oxidants.

Technique: Tea mug with Finum brew basket. 8-oz water with total dissolved solids (TDS) of 26 ppm, heated to 212*F. 1 tsp. (2.5 grams – My Weigh Durascale D2 660). No sweeteners, milk or cream were added.

Fragrance: Strong fruity
Dry leaf: dark brown twisted leaves + other ingredients – see above.
Liquor: Light amber
Aroma: Very fruity

3-min.: A very pleasing flavor with surprising body for a fruit-flavored tea. “Not too tart, not too sweet, just right.” Accurately describes this tea. There is a mild drying effect on the finish that becomes astringency towards the bottom of the cup.

4-min Re-steep @ 195F*: Same flavor & character as the first cup and still somewhat astringent.

Impression: A refreshing enjoyable afternoon tea. For those who may not like astringency, a lower temperature may help.

Thanks to David Palmerola of Steep City for kindly providing this generous free sample.

Question: When is an Earl Grey, not an Earl Grey?
A Tale of Two Different Cups of Tea

Per: http://www.smithtea.com/shop/black/bergamot:
“About this Tea
A flavor somewhat superior to traditional Earl Grey. Fragrant Ceylon Dimbulla and Uva are artfully combined with select teas from India’s Assam valley, then scented with the flavor of bergamot from the realm of Reggio Calabria, Italy.

Ingredients
Ceylon Dimbulla, Uva and Indian Assam full leaf teas and natural bergamot flavor.

Preparation
For best flavor, bring freshly drawn filtered water to a boil. Steep five minutes. If possible, play a little opera softly in the background.”

(Note: Neither the package or the SST website stated how many ounces of water to use with a sachet.)

Introduction: My wife and I have been drinking loose Earl Grey for over 30 years.

The typical Earl Grey tea has a 100% Ceylon base. Some Ceylon teas used in E.G. can be quite astringent. This Lord Bergamot is different in that it’s a blend of two Ceylon teas as well as an Assam tea.

Most E.G. teas are also light- to medium-bodied. While my wife loves the aroma and flavor of a well-balanced EG, she typically does not find them to be strong enough. To compensate, she will increase the amount of tea leaves and/or the brewing time. However, you can only increase those two parameters so much.

Cup #1:
Technique: Previously, my wife prepared a sachet: 8 oz. filtered water with TDS of 26 ppm / 212*F / 5 min. as she prefers a truly full-bodied Earl Grey. She’s also used to brewing an 8-oz. cup of tea. No sweeteners, milk or cream were added.

First impressions: This tea provided a very smooth full-bodied Earl Grey without any hint of bitterness. She also noted a vegetal flavor that’s typically not found in a classic Earl Grey.

Per: Alex Pieroni of SST: “I would say 1 sachet for every 12 oz. of water.”

Cup #2 (several days later):
Technique: I prepared a sachet: (2.5 g – My Weigh Durascale D2 660), 12-oz filtered water with TDS of 26 ppm / 212*F / 5 min. Brewed in a covered mug. No sweeteners, milk or cream were added.

Fragrance: “Fruity” – different than a classic bergamot EG.
Dry leaf: Medium-long dark brown full leaf – http://www.smithtea.com/shop/media/catalog/product/cache/1/image/286x/9df78eab33525d08d6e5fb8d27136e95/l/o/lord_b_teabag.jpg
Liquor: Clear & coppery

5-min.: This medium-bodied black tea is expertly balanced. The fruity aroma does not overshadow the base black teas. There was no hint of tartness. The addition of Assam provided a very smooth sip. There was no bitterness or hint of a vegetal flavor. This black tea has an understated bergamot flavor.

I then presented this cup to my wife without telling her what type of tea it was or of my impression:
“I don’t know what it is. It’s not a regular black tea is it? It has a fruity aroma. An earthy flavor – Assam? Not bad – smooth! It’s not EG. It’s a little astringent toward the bottom of the (12-oz.) cup.” (I suspect this may be due to the high-altitude grown Ceylon Uva.)

Second Impressions:
This is a very smooth, expertly well-balanced, medium-bodied black tea with a pleasing fruity fragrance that does not overshadow the Ceylon/Assam base teas.

My wife enjoyed this very special medium-bodied black tea enough to want to purchase some as a change of pace from her regular Earl Grey. This is the first Earl Grey (not including EG cream) out of 14 EG teas, that she’s been interested in buying. Quite an accomplishment!!

Question: When is an Earl Grey, not an Earl Grey?
Answer: When it’s a Lord Bergamot!

Thanks to Alex Pieroni of Steven Smith Teamaker for providing this free sample.