2020 Organic Nonpareil Ming Qian Dragon Well Long Jing Green Tea from teavivre

From vendor:

Origin:	Qiandao Lake, Chun'an County, Hangzhou City, Zhejiang Province, China
Season:	Spring Tea
Harvest Date:	March 25, 2020

Origin:

Qiandao Lake, Chun'an County, Hangzhou City,

Zhejiang Province, China

Season:

Spring Tea

Harvest Date:

March 25, 2020

Tea Bush:	C. sinensis cv. Jiukeng
Tea Garden:	Qiandao Lake Organic Tea Garden

Review:

Brewed 5.2 g in 170 mL 75-80 C water

No rinse / 30 s / 30 s / 40 s / 55 s / 1 m 30 s /2 m 30s

Dry leaf: pale green and slightly yellow, suggesting lighter oxidation than standard. Small leaves, consistent with earlier harvest. Plenty of white fluff in bag and on leaves. 1 bud 1 leaf > 1 bud > 1 bud 2 leaves. Mild scent of nuts.

Wet leaf has strong scent of sweet freshly blanched green beans or corn.

In the mouth, persistent vegetal sweetness mostly of asparagus and corn mixed with milder aromas of raw nuts. Good minerality gives this all a nice structure and a "crisp hardness" like small bell ringing. Long aftertaste of sweet vegetal notes, butteriness and minerality. Astringency is very controlled. Overall, aroma is a bit too mild.

Comments

Glenburn king single estate first flush 2019 from vahdam

Leaves are small and bud like. There are many broken leaves as well and leaves with holes indicating insect bite. This could explain some of the Muscatel. 1.8 teaspoon 350 mL water 90 C water Steep 1: 4 min Steep 2: 8 min Steep 3: indefinite time Light, flowery, herbal Some muscatel in nose Muscatel, herb, flowery hops, light wood notes in taste Lingering herbal, fresh hop and cooling mint I am told mint is often a sign of Assamica tea but these are supposed to be chinary.

2020 Competition Grade Jin Jun Mei Black Tea from Yunnan Sourcing

From vendor: Late March Harvest Tong Mu Guan Village (Fujian) Review: Strong yeast and honey suckle aroma from dry leaf. Lots of orange yellow powder from the small, tight buds. A small holed filter is necessary. Brew parameter: 4 g / 100 mL 90 C in porcelain Rinse / 10s / 10s / 15s / 35s / 1 min / 2 min / 5 min Strong honey and milk chocolate notes. Smooth and thick with stone fruit (peach) aromas and sweet yam flavors. Some vegetal notes develop in later steepings. Early steepings are quick and strong but drops off after 3rd steeping. Strangely, a pu-erh like wet pile funk is faintly present. This is not particularly pleasant. Western brewing is also acceptable at 1 g /100 mL for 3:30. However, the chocolate notes are much more mild when brewed in this way.

Brewing Taiwanese oolong

Bao Zhong: After some experimentation, I found it works best in this way: ~7.3-7.5 g/125 mL. Basically a little less than yancha. Boiling hot water No rinse 30s /35s/45s/1 min etc Keeping it at 6.5 g but longer time makes the later steeps less balanced for me. Going higher to yancha ratios overwhelms me with qi. Oriental Beauty This tea can behave like hong cha and white tea hybrid with some oolong notes. for natural clean stuff - 4.5-5.5g / 100 ml - start at 15s and slowly go up increasing by 5-10s. Allow the cup to cool each time- treating it evenly And gently but also with strength (boiling water) like a fine lady results on full appreciation of aromatic journey For green gao shan Ive learned it depends a lot on the nature of the leaves and the brewing vessel. When using thin porcelain, 6 grams/100 mL, doing Rinse/45s/35s/45s is a good starting point When using a thicker vessel like kobiwako clay, a similar ratio can be appropriate, but maybe a slightly faster first infus...

Tea

Search This Blog