Tea

Karigane tea from Tsuen sourced by o-cha. 2020 first flush  Contains blend of sencha leaves and gyokuro stems from Uji. Medium to deep steam Brewed as follows (6 grams / 300 mL or 6 grams / 250 mL): 1. 70 C 60 s : thick brothy taste. Aroma of fresh hay 2. 80 C 30 s : lighter broth with stronger hay aroma. At times, hints of orchid flowers and mint 3. 80 C 1 min 45 s: very light broth with light grassy aroma. May benefit from longer infusion depending on taste as it develops astringency but also floweriness. 4. (Optional): up to 6 minutes 90 C. The result is a more astringent brew and less complexity. The tartness is very temperature dependent, and rises as temperature goes down. When the tea is cold, the tartness is not pleasant. The complex changes in tartness, brothiness (umami) and hay aroma as the tea cools is very interesting. Theanine and caffeine levels must be high as mood and energy are greatly elevated after second infusion.  Experimentation: 23 min 5th steeping

The dry leaf has very flowery aromas. As expected of a first flush Darjeeling, the leaves display heterogeneous oxidation in terms of color and also picking / rolling quality in terms of size and shape. Many leaves look green, some white and some brown. They appear to be mostly very tender buds with some stems. The leaves appear a bit fragmented at parts.  I brewed this both gongfu method and western method. Gongfu method: 5 grams in 125 mL pot with 90-95C water 20 sec / 30 sec/ / 40 sec / 1 min / 2 min / 4 min Color of brew was consistently pale to dark gold Aromas remained very flowery, with lots of rose. First steep was light with fresh corn sweetness reminiscent of a white tea. Second steep was more robust. There is some green tea grassiness, black tea fruitiness and continuation of white tea sweetness. Astringency arrives in the back of the throat. Third steep is similar to second steep but slightly gentler. Some muscatel notes arrive. Fourth and fifth steeps are milder versions o

3-5 years old in the tin. Leaves are a bit green, so likely not top quality. But plenty of white hair in tin 7 gram Low temperature western style: 400 mL at 75 C Steep 1 : 10 min Steep 2: 20 min Honey, incense, and damp forest floor. Subtle scent of rose. Has an aged quality with some old vinegary notes reminiscent of cellared Geuze beer. This likely the classical umami taste expected for this tea. Almost no astringency. Medium to heavy body.  

Third flush blend 5 g in 400 mL at 90 C Steep 1: 5 min Steep 2: 15 min Concord grape, honey, green vegetable/wild grass, dried seaweed and violet aroma Taste notes of grape, honey, fresh flowery and resiny hops, followed by some cucumber with malt/bread and more toasted seaweed.  Some lingering astringency. Fresh hops, grape and honey notes linger for a long time.