Hy chen spring 2019 light roast dong ding from leafy geen

Brewed 9.2 g in 150 mL

Rinse/35s/30s/40s/50s/1min20s/2min/4min/15min

First infusion is still closed off: some light nuttiness, caramel sweetness and dried fruit

Second infusion opens up with surprisingly deep fruit and toffee flavors.

Third infusion adds some butteriness

Fourth infusion is much lighter than 3rd infusion

5th infusion is lighter still

6th infusion is quite light

7th infusion is fruity again

Long 8th infusion, slightly stronger than 7th

First 4 infusions are interesting, and made think of slowly entering and delving deeper into a large house. The roast and the leaf flavors are well integrated: there is no conflicting taste profile between leaf and roast. Stamina is a bit low, possibly due to non-ideal storage

(not vacuum sealed)

Left an "interesting" roasted medicinal/herbal aftertaste that is vaguely like baked rosemary. This may be the effect of the longan wood charcoal

After much experimentation, i had the best experience with 10 g /150 mL:

Light rinse with pot warming water

40s/30s/45s/55s/1min25s/2min30s/8min

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...

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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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