2020 Nonpareil Cha Wang Tai Ping Hou Kui Green Tea from teavivre

From vendor:

Origin:	Houkeng (猴坑), Xinming County, Huangshan, Anhui Province, China
Season:	Spring Tea
Harvest Date:	April 16, 2020
Dry Leaf:	Traditionally handmade into long flat, straight and evenly appearance, one bud surrounded by two leaves with plenty of white tips,dark green color Cultivar: shida

Review:

5 g in 250 mL 85 C water

Rinse / 1 min / 1:30 / 2:30 / 5:00 / 10 min / 20 mi

Dry leaf: bud + 2 leaves for the most part. Color dark to medium green. Almost no scent. Inside of bag coated with white hair, as expected. There are criss cross indentations on the leaf, suggesting they were pressed by cloth and not smooth machine. Therefore, these leaves might be hand made or partially hand made.

Brewed tea is light green with very mild scent of fresh nuts. In the mouth: very light and a little creamy. A little peach flavor. Very smooth and a bit oily as it cools down. There is a distinct ocean air saltiness/umami that is like very fresh raw scallops. Aftertaste is a little drying and chalky - not a premium hou yun.

Surprisingly high stamina as it almost seems to get sweeter with more steepings.

Comments

Hojo's da xue shan 2019 mao cha (wild tea)

Opening the bag, I was greeted with a thick fruity aroma like grape juice and ripe melons! Brewed 3.5 grams in my 110 mL late 70s hqsn. Flash brewing of course. Wow is this green tea or sheng? Very juicy fruity flavors like white grape juice and some honey. Is this really young sheng? Where is the bitterness??? Where? Can't find it in this tea. There is the slightest throat prickle of astringency...or was that from drinking the tea while it was too hot? Felt very energized after drinking - 3.5g is more than enough! Could actually drink this on a daily basis! Update : after a few sessions, it is clear the tea "changes" quickly once exposed to air, shedding its fresh fruity aromas and gaining more oolong like characteristics. 3.5 g per session quickly becomes too flat - and I find myself progressively using more leaf. On the plus side, the tea gains body and properties that remind me of good gaoshan. The aftertaste is exceptionally robust and comes back in strong waves. V...

Full roast rougui 2018 from dxjd

At 0.8/g from da xue jia dao Steeped 8g/110 mL boiling Flash/ 10s/15s/20s/25s/30s/40s/55s/1min30s/2min/3min/5min/7min/10min/15min/ steeped out in large volume A stunning tea like a velvet hammer. Soft and rich yet presenting a strong but pleasant astringent note that establishes a firm flavor structure. Taste is difficult to describe but includes rich milk chocolate and strong minerality as steeps progress. The early steeps include a bright plummy note that balances out the darker flavors. There is a sensation of walking into an ancient church and seeing a dusty canvas in the shadows layered with little mountains of paint - defined by strong textures and a vague impression of old, long forgotten madness. The minerality is bound tightly with flavors of dried ginseng and ginger. .

Temi 383 "black rose" second flush darjeeling style tea from TWL

Vendor: We asked a champion of less well-known cultivars, Mr. Nalin Modha, for this exceptional example of the Tukdah 383 cultivar, which he processed at peak second flush in June 2020 at Temi estate in Sikkim, India. This tea, from an east-facing garden at 1300m, has thick leaves and midribs, and is very well processed, with relatively intact material for the Darjeeling style. Review: Brewed 2-2.5g/100 mL, 90-95C 60s Alternatively, 4 g/ 100 mL 30s Grape must, old barrels filled with port wine, strong rose aromas. Gets sweeter as i brew harder. An unbelievable tea.

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